A head of Spinach Mustard "Old Tokyo" Komatsuna with a wooden box of vintage Japanese pictures.
A couple of heads of Spinach Mustard "Old Tokyo" Komatsuna with a wooden box of pictures.
Large leaves from Spinach Mustard "Old Tokyo" Komatsuna with a large Japanese knife on a grey background.
Spinach Mustard "Old Tokyo" Komatsuna leaves and chopped stems in a bowl on a grey background.
Cooked and raw Spinach Mustard "Old Tokyo" Komatsuna with Japanese props.
A head of Spinach Mustard "Old Tokyo" Komatsuna with a wooden box of vintage Japanese pictures.
A couple of heads of Spinach Mustard "Old Tokyo" Komatsuna with a wooden box of pictures.
Large leaves from Spinach Mustard "Old Tokyo" Komatsuna with a large Japanese knife on a grey background.
Spinach Mustard "Old Tokyo" Komatsuna leaves and chopped stems in a bowl on a grey background.
Cooked and raw Spinach Mustard "Old Tokyo" Komatsuna with Japanese props.

Komatsuna Seeds,
Spinach Mustard "Old Tokyo"

4.954 ReviewsSKU: #OR169Min. seed count: 200
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Description

(Brassica rapa var. perviridis). We are excited to offer this old, traditional komatsuna strain from Tokyo, Japan. Since it makes such a perfect spinach substitute, it’s hard to believe that komatsuna is actually a mustard! The leaves combine the best qualities of spinach and mustard, with a mild and sweet flavor reminiscent of spinach but with the powerful nutrition of a mustard! Frequently referred to as one of the “most underrated” leafy greens, komatsuna is simply mouth watering. This leafy green is incredibly delicious, mild, and tender. It holds superfood status in its native Japan. The leaves are very high in vitamins A and C, and it is a good source of vitamin K, folate, and minerals such as calcium and iron. Komatsuna has been revered in Japanese, Taiwanese, and Korean cuisine as a mouth-watering veggie for many years, and in America chefs and nutritionally minded foodies have identified it as a delicious, juicy, and health-promoting green. Let the culinary experimentation begin!

Growing Tips:Komatsuna thrives in cool weather of 55-70 F and can be grown in spring or fall. It prefers well-drained, fertile soil with a pH between 6.0 and 7.5. Water consistently to keep the soil moist but not waterlogged. Mulching helps retain soil moisture and suppress weeds.

Plant Details

Botanical Name
Brassica rapa var. perviridis
Life Cycle
Annual
Sun Requirement
6–12 hr.
Days to Germinate
5–8
Days to Maturity
45–50
Planting Depth
¼ in.
Plant Spacing
12 in.
Ideal Temperature
55–70°F
Frost Hardy
Yes

When to Grow

Plant Komatsuna in early spring as soon as the soil can be worked or in late summer for a fall crop. For those in colder regions or USDA zones with freeze dates, plant about 2-3 weeks before the last expected spring freeze or 6-8 weeks before the first expected fall freeze. Check local frost/freeze dates for precise timing.

How to Sow and Plant

Direct sow seeds 1/4 inch deep, spaced 1 inch apart in rows about 12 inches apart. Thin seedlings to 6–12 inches apart once they have a few true leaves. Alternatively, start seeds indoors 4–6 weeks before transplanting.

How to Grow

Komatsuna grows best in full sun but tolerates partial shade, requiring 6–12 hours of sun daily. Water regularly, especially during dry spells. Fertilize with a balanced organic fertilizer or compost tea every few weeks. Harvest leaves when they are young and tender for the best flavor, usually around 25–30 days after sowing for baby greens or later for mature greens.

How to Save Seeds

To save the seeds, allow pods to brown, dry, and become crispy. Shake pods into a paper bag to remove the seeds. Store seeds in a cool, dark, dry location.

FAQ

Can Komatsuna be grown indoors?

Yes, it can be grown in containers indoors with adequate light.

How often should I water Komatsuna?

Water regularly to keep the soil evenly moist but not soggy.

Is Komatsuna prone to pests?

It can be affected by common brassica pests like aphids and flea beetles. Use row covers and organic pest control methods as needed. Change locations each year to help reduce pest occurrence.

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