Komatsuna 'Green'

Family: Brassicaceae Leafy Green

Tender, bright Komatsuna ’Green’ arrives with a crisp, succulent bite and a clean, peppery-green flavor that feels freshly alive from the first harvest.

Its leaves form an upright, easy-to-manage rosette of deep forest-green blades with a smooth, slightly glossy surface and a pleasantly tender texture that holds up beautifully for quick, vibrant use in stir-fries, sautés, and steaming, as well as fresh tosses and light pickling.

Light: Full SunMaturity: 45 DaysHabit: Rosette

Botanical illustration of Komatsuna 'Green'

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

This Komatsuna ’Green’ is built for velocity: it stays snappy and vividly green with just a brief hit of heat, so you get peppery bite without the sulfur-rug pull of overcooking. Treat it like a leafy brassica that wants bright fats (sesame/olive) and salty umami (soy/miso) so it tastes alive from first chew to last.

Best Uses

quick stir-fry with hot oil and a splash of soy (keep it bright, not stewed)
sauté or steam as a fast side—leaves should stay glossy and springy
fresh tosses with vinaigrette where the pepper snaps through
light pickling to tame the bite while keeping crunch

Flavor Profile

clean peppery-green bite tender-crisp, succulent leaves slightly grassy/brassy finish cooks up sweet and mellow at the edges

Kitchen Pairings

ginger soy sauce sesame oil garlic lemon juice white miso

Frequently Asked Questions

What’s the most common disease pest problem on komatsuna (Eruca vesicaria subsp. sativa), and how do I manage it?

Flea beetles commonly chew komatsuna seedlings, leaving tiny shot-like holes that can stunt young plants. Cover beds with a fine insect net or row cover immediately after sowing, and use yellow sticky traps to monitor activity. If damage is already heavy, spot-treat only the affected spots with an insecticidal soap and repeat as new beetles appear.

How often should I water komatsuna during active growth, and what soil moisture should I aim for?

During the main growing phase, keep the top 1–2 inches of soil consistently moist but not soggy, because Brassicaceae like komatsuna develop problems in waterlogged beds. For most home gardens, this means watering about 1–2 times per week, or more often during hot spells, until the soil is evenly damp across the root zone. Mulch lightly with straw or leaf mulch to slow moisture swings that can trigger bitterness and leaf toughness.

How do I tell when komatsuna ‘Green’ is ready to harvest?

Harvest when leaves are tender and about 6–8 inches tall, typically around 40–45 days after sowing. For best flavor, pick leaves before they get thick or develop a strong peppery bite, and avoid waiting until plants bolt. You can do cut-and-come-again harvests by cutting outer leaves first, leaving the center to regrow.