Description
| Seeds | 1 gram (400 seeds) $3.25 |
|---|
Komatsuna Tendergreen – Japanese Mustard Spinach (Brassica rapa var. perviridis)
Heritage: Komatsugawa in Edogawa, Tokyo, Japan
First introduced to North America in the early 1930’s.
Popular in Japan, this 18” (45cm) plant is quick to produce shinny spreading green leaves. Tender to the tongue, the flavour is a combination of mild mustard greens, spinach, and dandelion. Plants are high in calcium, and not overly spicy. Some in our household have commented that it presents a starchy feel in the mouth. Young leaves can be used for salad greens, and the mature leaves for cooking. This is a cut-and-come-again variety that is happy to oblige with several re-growths. The thick, tuberous roots are also popular for pickling, or “Cai Chua” in Japan. Plants produce equally well in sun and partial shade. Tolerable to both humidity and cooler temperatures. The large mature leaves will tend to droop in excessive heat, but are quick to recover with watering. Matures in 30-40 days. (400 seeds/g)
Tips for Growing Tasty Tendergreens! Direct seed outside in early Spring, once the soil has thawed and begins to warm. Tendergreens love sun and nitrogen rich soil. Plant seeds 1/2” (1cm) deep, thinning to 8-10” (20-25cm) apart. The most suitable companion plants for Tendergreens are; Dill, Eggplant, Peas, Onions, Sweet Potatoes. Tendergreens usually germinate within 5-10 days (65-80ºF/18-26ºC).
