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Planting
Days to maturity
Seasonal yields
Sow indoors · Direct sow · Transplant outdoors
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Plant · P-332
Komatsuna
Brassica rapa var perviridis
Komatsuna is a fast, mild leafy green that splits the difference between bland cabbage and sharp mustard, eaten raw or cooked at any stage from seedling to full-grown plant. Unlike most of its cabbage-family relatives, it resists bolting in heat and tolerates extreme cold, letting it crop through nearly the whole year rather than just a fall-to-spring window. When it does eventually bolt, that is not a failure - the sweet, succulent flowering stems become a second harvest of their own, cooked or eaten raw like a homegrown gai lan.
Record at a glance
Growing profile
- Sun
- Full Sun · Partial Sun
- USDA zone
- USDA 2–11
- Soil
- Sand · Loam · Clay
- Moisture
- Moderate
Vertical layer
Herbaceous- Soil pH
- 6–7.5
- Plant type
- Annual
- Mature height
- 12–18 in
- Mature spread
- 12–18 in
- Plant spacing
- 4–6 in
- Root type
- Fibrous-shallow
- Spread pattern
- Seed
Keep exploring
Similar plants
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Adzuki Bean
Vigna angularis (Willd.) Ohwi & H.Ohashi
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African Eggplant
Solanum aethiopicum
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Alsike Clover
Trifolium hybridum
Alsike Clover fixes nitrogen in wet, acid ground too cold and heavy for red clover to thrive in, and its flowers keep bees working all season…
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Amaranth Greens
Amaranthus tricolor
Amaranth greens are one of the few leafy vegetables actually built for peak summer heat rather than one that just tolerates it - sown once…
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Anise Hyssop
Agastache foeniculum
Anise hyssop is a genuine dual-purpose herb: the leaves and flowers taste like sweet anise and work raw, cooked, or steeped for tea, and the…
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Apple Mint
Mentha suaveolens
Apple Mint is a fast-spreading perennial with densely hairy, spearmint-flavored leaves, usually chopped into a dish or brewed as a tea rather…
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The deeper layer
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- Primary
- Locked ecological function
- Secondary
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- Byproduct
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Behind the record
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