|Washed komatsuna leaves ready to be added to a salad.|
Anyhow, one of these "new" types we tried out was 'Komatsuna', which, similar to bok choy, is a brassica or mustard green. After direct seeding, it was one of the first things to come up. In a spring when even the radishes have been scared to poke there cotyledons up into the chilly, wet world, komatsuna and I have been off to a good start, simply on the merrit that it has been growing. Yesterday, I tasted it for the first time and just about died with happiness. It's sweet, slightly sour, and very tender. My husband described it as tasting like a cross between spinach and bok choy, but it doesn't make your mouth feel funny like raw spinach does. I haven't been able to stop talking about it, and here I am, writing about this edible leaf to the whole interweb world. What can I say, I'm easily excited by plants. At yesterday's Alleycat work party we harvested the outer leaves of the Komatsuna plants along with some radishes (finally!) and some kale.
|Komatsuna, radish, chive, and chicken salad with sesame vinaigrette.|
Based on some internet browsing, it looks like komatsuna can either be eaten raw or cooked, similar to many greens like spinach, chard, and bok choy.
I think the seed we used came from Seeds of Change, but I'm not sure because earlier today I thought we got it from Territorial Seed company (great seeds for Northwest gardeners). Either way, here's a link to the Seeds of Change catalog description of komatsuna greens Seeds of Change: komatsuna
|More of yesterday's harvest: radishes.|