Komatsuna
Tender Asian green with juicy bok choy crunch and fresh broccoli-like flavor
Storage
Store unwashed in a breathable produce bag in the fridge.
Shelf Life
7-10 days—shorter than sturdier brassicas but still solid for home use. Blanched and frozen, it keeps even longer.
Flavor & Texture
Think juicy bok choy crunch meets broccoli-like freshness. Young leaves are mild; mature leaves have a more mustardy bite. There are different varieties—some neutral, some spicier. You can substitute it for bok choy, broccoli, and even other brassica family members like cabbage or turnips.
Prep Tips
Trim the root end. Rinse gently. Separate stems and leaves—cook stems first, then add leaves near the end to retain crunch. If flowering, check the central stem: taste at the base, and if woody, trim an inch or two and try again.
How to Use It
- Stir-fry with garlic, sesame oil, chili—set stems aside early, add leaves last
- Blanch for Japanese-style ohitashi or in noodle soups
- Chop fresh into salads or sandwiches for crunch & green flavor
- Add to miso or broth-based soups as you would bok choy
- Fold into grain bowls or scrambled eggs at the end of cooking
Tastes Great With
Ginger, garlic, soy/tamari, sesame oil, miso, chili, lemon, eggs, tofu, noodles, and rice.
Watch Out For
Slugs and snails love these tender leaves—rinse carefully. Flowering stems can be woody—test and trim before cooking.
Fun Fact
'Komatsuna' means 'greens of Komatsu'—named by an 18th-century shogun.
Our Recipes Using Komatsuna
Creamy Chicken & Rice Soup with Asian Greens
A comforting, simple soup that combines tender chicken, rice, and fresh Asian greens with the mild flavor of green garlic. A twist on classic chicken rice soup.