Slow-bolting plant with dark green leaves and long, narrow petioles. Komatsuna is similar to tatsoi, but has a denser, less juicy texture. Traditionally used in Japan either steamed and seasoned with soy sauce or in stir-fries and soups. It is also excellent braised or used in salads. 35 days. Photo courtesy of Johnny’s Seed.
Care: Plant 9-12″ apart in rows 18-24″ apart in full sun. Keep well watered for best flavor.
Continuous Harvest variety
Cold-tolerant plants that stand in the field for harvest as needed in late fall and early winter. May overwinter in mild seasons, or die back and sprout from the root in spring for an extra-early crop. See our Fall & Winter Vegetable Guide for specific planting/harvest times & freeze-out temperatures.
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