Komatsuna or Japanese mustard spinach is a variant of Chinese cabbage. Its leaves are deep green, round, or oval-shaped, with tender and fine texture. The stem and leaf base have a white-green color. Originally from China, Komatsuna was later introduced to Japan, where it became popular before returning to China. It thrives in soil with high organic content, fertility, deep layers, and good water conditions, being resilient to both heat and cold.
Komatsuna is cold-resistant and grows well in cool environments, exhibiting excellent quality and high yield. It has different temperature requirements at various growth stages. The optimal temperature for seed germination is 23-25°C, with slow development below 15°C and poor quality above 30°C. During the seedling stage, it prefers temperatures of 24-26°C, while the temperature for stem and leaf growth slightly decreases to 18-25°C during the day and 8-10°C at night. Growth is poor above 25°C, resulting in lower quality.
Rich in calcium, vitamins A, B, and C, Komatsuna is a vegetable with medicinal properties, offering benefits such as cancer prevention, toothache treatment, and anemia alleviation. It also helps prevent osteoporosis and maintains the health of eyes and skin. Komatsuna can be prepared in various ways, including stir-frying, boiling, and juicing. In Japan, where a healthy green lifestyle is valued, Komatsuna holds an essential place in people’s lives and is referred to as a delicious and healthy leafy vegetable.