Komatsuna has, to us, the representative taste of Japanese greens. It does best in cooler weather, from autumn through spring, when its roots have time to absorb the many minerals that give komatsuna its rich, satisfying flavor. Komatsuna can be boiled, steamed, stir fried, or used in soups. It also makes a delicious juice, both alone or with a piece of apple to provide some sweetness.
Komatusna is rich in iron and other minerals, with more vitamin C and beta carotene than spinach.
