Tendergreen Komatsuna Mustard-Spinach
Seed Count: Approx. 200 seeds
Days to Maturity: 45 Days
Description: Tendergreen Komatsuna Mustard-Spinach is an easy to grow, nutritionally dense, tasty, heat and cold tolerant green that makes a great addition to any garden. Its flat, thick, smooth, glossy green leaves grow in an upright manner around 6-12 inches in height, and will offer you multiple harvests throughout your growing season. Komatsuna's tender leaves, stems, and even flower heads can be eaten raw or cooked, and boasts a mild sweet flavor like a cross between mustard and cabbage. Try adding this yummy green to your stir fries, soups, and salads. I bet it will even taste great kimchied like bok choy. This variety is slow to bolt, and can handle some dry conditions, however, it grows best in cooler temperatures.
How To Grow
Sowing: For fall planting, sow your seeds in the late summer or early fall, about 4-6 weeks before the first hard frost. Climates with warmer winters can sow this mustard from fall to spring. For a spring crop, direct sow the seed in full sun and nitrogen rich soil that's at least 60 degrees, about four weeks before the last expected spring frost. Sow seeds 1-3 inches apart for full size greens, and .5-1 inch apart for baby greens. Keep your rows 10" apart. When the seedlings emerge, thin them to 12" apart for full size greens. If starting indoors transplant them when they are around 3 inches tall, be careful though, because transplanting can shock them and cause them to bolt. Seedlings emerge in 4-10 days depending on the soil and weather conditions.
Growing: Komatsuna likes nitrogen rich soil, so fertilize your plants with a good manure or fertilizer that will provide this for them Keep the plants moist and free from weeds, especially during the heat of the summer. A thick layer of mulch will help conserve moisture, control weeds, and keep the greens free from dirt.
Harvesting: For baby greens, pick the leaves when they reach a height of 3-6 inches; baby greens are tender and flavorful, perfect for salads. For mature leaves, wait until leaves are 10-12 inches. The entire plant can be harvested at any point, and it will regrow if cut 3-4 inches from the ground, or individual leaves can be taken for faster continuous harvests. Mature leaves, which tend to be stronger in flavor, often taste best when cooked. Avoid using leaves that have begun to turn yellow, as these have passed their prime. They also freeze well when blanched.