top of page
%20(1).png){kind=small}
KOMATSUNA
Komatsuna, also known as Japanese mustard spinach, has a mild, sweet, and slightly mustard-like flavour.
It can be eaten raw in salads, boiled, or stir-fried, and is a great alternative to spinach or pak choi.
Cooking it with oils or fats enhances the absorption of fat-soluble vitamins (A and K).
.png)
How to store your komatsuna
Storage: Wrap komatsuna in a damp paper towel and place it in a perforated plastic bag in the fridge. It stays fresh for up to a week.
Drying: Komatsuna isn’t typically dried for use, but you can air-dry thinly sliced leaves for powdering as a soup additive.
Freezing: Blanch komatsuna leaves for 1–2 minutes, then plunge into ice water. Drain, pat dry, and freeze in airtight containers for use in stir-fries or soups.
bottom of page