Mustard Spinach (Brassica rapa perviridis)

B. rapa komatsuna.
Common Name Latin Name Plant Family
Mustard Spinach
Brassica rapa perviridis

None known

  • Medicinal Use

    None known

  • Edible Use

    Leaves – raw or cooked[206]. The flavour is a happy compromise between the blandness of cabbages and the sharpness of the oriental mustards[206]. The plant can be eaten at any stage from seedling to mature plant[206].

    Flowering stems – raw or cooked[206]. Sweet and succulent, but becoming hotter as the plant matures[206].

  • Cautionary Notes

    None known

Cultivation & Habitat

Seed – sow in situ April to September[206]. Some varieties can also be sown in a cold greenhouse in late autumn, winter or early spring to provide leaves overwinter and in late spring.
Succeeds in full sun in a moisture-retentive well-drained fertile preferably alkaline soil[200, 206]. Prefers a cool moist reasonably fertile soil[52]. The plant is somewhat deeper rooted than many of the oriental brassicas and is more tolerant of drought, though it grows best if it is not short of water[206]. Mustard spinach is widely cultivated in the Orient for its edible leaves, there are many named varieties[206]. It takes 55 – 80 days for plants to reach maturity from sowing[206]. This is a very hardy plant, although knocked back, it has withstood temperatures down to about -14¡c and can be cropped for most of the year[206]. It is much less likely to bolt from a spring sowing and is fairly resistant to summer heat[206].
A cultivar of garden origin.

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*None of the information on this website qualifies as professional medical advice. Take only what resonates with your heart and use your own personal responsibility for what’s best for you. For more information [brackets] [000], see bibliography.