Komatsuna

Brassica rapa var. perviridis

vegetable

Komatsuna (Brassica rapa var. perviridis), also called Japanese mustard spinach, is a fast, easy leafy green with glossy, deep-green leaves whose flavor is milder than mustard. It is unusually adaptable, far more heat tolerant than spinach and more cold tolerant than most greens, standing light frost and cropping from spring through fall. Baby leaves are ready in under a month and full-size leaves soon after. Young leaves are eaten raw in salads, while larger leaves are cooked in stir-fries, soups, and pickles. Plants reach about 12 to 18 in.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Carrot — Uses different root space and the bed efficiently
• Beet — A cool-season companion with complementary needs
• Onion — Its scent helps deter some cabbage-family pests

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Flea beetles →

  Pit young leaves; use floating row cover on seedlings

• Aphids →

  Cluster in growing tips; rinse off and conserve ladybugs

• Cabbage worms →

  Green caterpillars chew leaves; handpick and use Bt or row cover

• Diamondback moth →

  Small caterpillars riddle leaves; use row cover and rotate brassicas

🌾 Harvest & storage

Harvest komatsuna at any stage: pick baby leaves about three to four weeks from sowing, or cut full-size leaves from about 35 to 40 days. Take outer leaves a few at a time for a cut-and-come-again harvest, or cut the whole plant at the base. Harvest before hot weather or a hard freeze pushes it to bolt, though it tolerates more heat and cold than most greens.

🥗 Nutrition & benefits

Komatsuna is rich in calcium, vitamin C, vitamin A, vitamin K, and iron, and is very low in calories. Young leaves are eaten raw and older leaves cooked in stir-fries, soups, and pickles.