Komatsuna, also known as Japanese spinach mustard, is a leaf variety of radish valued for its unique taste and rich chemical composition. The plant forms an upright rosette 18–20 cm high with 4–7 juicy, dark green, oval, and smooth leaves, practically not forming a root crop. The taste of komatsuna is tender, almost without bitterness, making it popular in cuisine, especially in Asian dishes, where young leaves and microgreens are used to prepare soups, salads, sauces, as well as in combination with eggs, cheese, tofu, and fish.
Komatsuna microgreens differ in high nutritional value and contain many vitamins and minerals, including vitamins C, E, K, group B, as well as iron, iodine, molybdenum, potassium, calcium, magnesium, phosphorus, sodium, and chromium. The composition includes antioxidants such as glucoraphanin and sulforaphane, which possess anti-cancer properties. Regular consumption of komatsuna contributes to strengthening bone tissue, improving vision, normalizing heart rhythm, lowering cholesterol, preventing anemia and inflammatory processes, as well as supports collagen production and cleansing the intestines.
Growing komatsuna is quite simple and does not require complex care. Seeds do not need soaking, germination occurs in a dark place under film for 3–4 days followed by transfer to light at 10–15 hours of lighting per day. The plant is moisture-loving, requires maintaining moderate substrate humidity and good ventilation. For growing, water-retaining mats from coconut, flax, jute, or agrowool are used. The optimal height of microgreens at harvest is 4–6 cm, and the growth time from germination to the finished product varies from 7 to 14 days. Ready greens are recommended to be consumed fresh, as thermal processing reduces their beneficial properties.
