The name ‘komatsuna’ means ‘greens of Komatsu’ in Japanese, a reference to the village of Komatsugawa [ja] in Edogawa, Tokyo, where it was heavily grown during the Edo period. The leaves of komatsuna may be eaten at any stage of their growth. In a mature plant they are dark green with slender light green stalks, around 30 centimeters (12″) long and 18 cm (7″) wide. It is most often grown in the spring and autumn, as it cannot endure extreme heat or cold for more than a short time. Although nowadays it’s grown year-round in green houses. 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. It is popular in soups as it can stay firm after being simmered. It is an excellent source of calcium, vitamin A, and vitamin C.
