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Types: Asian Green
Very dark green komatsuna. Traditionally used in Japan either steamed and seasoned with soy sauce, or in stir fries and soups. It is also excellent braised or, at the baby leaf stage, used in salads.
Days in the Nursery
3 weeks to full harvest
Yield per Shelf
3-6 lbs/Harvest Cycle
Mild flavor, and a juicy, crunchy texture.
After you've transplanted your seedlings to the growing shelf. Each pod should be thinned to 1 - 2 seedlings. To do this pull out the excess seedlings using a pair of tweezers or your fingers gently.
Harvest leaf by leaf, starting with the larger outer leaves. Never cut the main stalk! You may also cut the plant in its entirety, but leave 1 inch at the base of each stem for regrowth.