(Brassica campestris) Also known as 'Mustard Spinach', or 'Tendergreen'. Large, thick, smooth leaves on upright plant. Milder than regular mustard greens. Heat & cold tolerant. Leaves and flowering stems used raw or cooked, with flavour between mustard greens & cabbage. 1000 seeds
Not a mustard fan but ...
By: Ray S on 20 June 2018
I’m not fond of mustardy greens like mibuna and mizuna and generally try to avoid them. There is one mustardy green however that works brilliantly in an Asian style soup. That green is komatsuna. The mustard flavour is there but on the mild side. Lightly cooked by adding it a liitle before serving, the crunch and flavour work well in a soup flavoured with tamari, sesame oil and lemon juice. I’ve only ever grown it over winter because the Cabbage Whites are few and far between that time of year and they seem inordinately fond of komatsuna.