|Mustard spinach Quick Facts|
|Scientific Name:||Brassica rapa var. perviridis|
|Major nutrients||Vitamin C (216.67%)
Vitamin A (106.00%)
Vitamin B9 (59.50%)
Japanese mustard spinach scientifically known as Brassica rapa var. pervirdis is a leaf vegetable. Commercially, it is cultivated in Taiwan and Japan. Also known as komatsuna, the name is derived from Japanese komatsuna which refers to the greens of Komatsu, Komatsugawa village where it was cultivated heavily during Edo period. Leafy greens are cooked or also consumed fresh. It is pickled, stir-fried, boiled, added to soups or used in salads. It is regarded as an excellent source of calcium. Komatsuna leaves could be consumed at any stage of its growth. In mature plant, they are dark green having slender light green stalks which are about 30 centimeters long and 18 cm wide. It is found in spring and autumn and it could not sustain extreme heat and cold for long time period.
- Young leaves are added to salads or stir-fries.
- Leaves (from older plants) can be simmered, steamed, braised, stir-fried and pickled in salt.