What is red Komatsuna?
What is red Komatsuna?
Red Komatsuna, Hybrid. Seed #317. This spinach mustard hybrid is an excellent choice for baby leaf greens. It can also be used for microgreens. The leaf coloring is distinct— purplish-red on the top and green with red veins underneath.
How to eat Komatsuna?
As a garnish: Use baby leaves and komatsuna microgreens in salads and soups. Add to stir-fries: Like any dark, leafy greens, komatsuna is ideal for a quick stir-fry or sautéed with aromatics. In Japan, cooks occasionally serve the leafy green with grated daikon radish.
How do you eat Mizuna?
Eat It: These peppery leaves can be eaten raw in salads, tossed into pasta or puréed into a pesto. Mizuna is also popular in stir-fries, though the stems and leaves should be prepared separately due to the variability in cooking times.
Is Komatsuna perennial?
Komatsuna (Brassica rapa var. perviridis) is an incredibly hardy green sometimes referred to as Japanese mustard spinach , although it really isn’t spinach but a member of the Brassica family. It is a biennial that is tolerant of very cold temperatures as well as the heat, although extreme heat may cause it to bolt.
What does komatsuna taste like?
Komatsuna leaves are tender and rich in flavor, and its mustard-like flavor is why it’s called Japanese mustard spinach. Similar to other greens, komatsuna can be consumed at any stage, and is often used in salads but its more mature counterpart can also withstand higher temperatures like in stir-fries.
Can komatsuna be eaten raw?
Komatsuna has a fresh, sweet taste and a crunchy texture. It is a very versatile vegetable and can be eaten raw, pickled, stir-fried, boiled, used fresh in salads, or added to soups.
Can Komatsuna be eaten raw?
What does Komatsuna taste like?
What do I do with red mizuna?
7 Ways to Use Mizuna
- Salad. Wash and chop the salad into bite size pieces.
- Pasta. Even Asian greens can be tossed with pasta and fresh parmesan.
- Risotto. Another Italian inspired use for mizuna!
- Stir-fry. Asian greens are of course perfect for stir-fry!
- Soup.
- Grain Salads.
- Sauté.
How do you use red mizuna?
Red Mizuna is best suited for both raw and cooked applications such as sautéing, stir-frying, and boiling. The young leaves can be combined with other lettuces like spinach, arugula, chard, oak leaf, romaine, and frisee to make mesclun or spring mixes.
Can you grow komatsuna?
Growing komatsuna is relatively easy, because the plants grow very fast and become mature within just 40 days. The plants are very hardy, drought tolerant and can actually be sown and grown year round in many climates.
What can replace komatsuna?
Substitute:
- Mizuna (also can be hard to find if you don’t have a well-stocked Japanese grocery store)
- Spinach.
- Bok choy.
- Napa cabbage.
- Daikon leaves.
- Watercress (only you can’t get all the above)
- Kale (only you can’t get all the above)
