Red Komatsuna

Family: Brassicaceae Vegetable

Tender, peppery leaves unfurl with a vivid, fresh green glow—then mellow into a gentle bite as they mature.

Red Komatsuna forms an upright, compact rosette of crisp, succulent foliage with a slightly ruffled texture and a distinctive red-tinged cast through the stems and leaf veins. Grow it for quick harvests at about 45 days, and enjoy its bold flavor in stir-fries, sautés, and quick pickles, or as a lively base for sauces and warm noodle bowls.

Light: Full SunMaturity: 45 DaysHabit: Rosette

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 18th
Harvest Begins	Jun 2nd
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)	75
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Red Komatsuna hits with a bright mustard snap, but unlike tougher greens it collapses quickly, staying glossy and springy instead of turning stringy. It’s the kind of leaf you want at the last second—so it keeps that peppery crunch under heat and vinegar.

Best Uses

hot wok stir-fries where it wilts in 30–60 seconds
garlicky-free quick sautés in sesame oil plus a splash of soy
hot noodle bowls—toss in at the last moment so it stays green and snappy
quick pickles/brines for a sharp, crunchy mustard-green pop

Flavor Profile

peppery mustard bite crisp, succulent leaves slightly ruffled, tender texture that softens quickly mellow-gentle finish as it matures

Kitchen Pairings

ginger sesame oil soy sauce rice vinegar garlic-free miso

Frequently Asked Questions

What pest or disease is most likely on Brassica rapa var. niposinica (red komatsuna), and how do I treat it?

Red komatsuna commonly gets flea beetles, which chew small shot holes in leaves and can stunt young plants. Use row cover immediately after sowing/transplanting to block adults, and remove heavily damaged leaves; if needed, apply a spinosad or insecticidal soap according to label directions, targeting the undersides where beetles feed. For disease, watch for downy mildew in humid weather—improve airflow by spacing plants and water at the soil line rather than the leaves.

How often should I water red komatsuna during the main growth period?

During the 3–4 weeks of rapid leaf growth (around weeks 2–6), keep soil evenly moist but not waterlogged—aim for a steady “damp to the touch” top 1 inch. Water deeply about 1–2 times per week depending on heat, increasing to every 2–3 days during hot spells, and avoid wetting foliage to reduce mildew risk.

How can I tell when red komatsuna is ready to harvest?

Harvest when leaves are tender and young—typically about 45 days from sowing—before they become tough or strongly bitter. Pick outer leaves first for a continuous harvest, or cut the whole plant when it has a compact rosette and leaves are roughly 4–7 inches long. If plants start bolting (flower stalks), harvest immediately for best flavor.