Tendergreen Komatsuna
The artwork on this pack completes a sort of interruption the narrow vantage offered by a vintage Japanese stamp. It imagines the parasoled lady on a stroll in a field of Komatsuna, also known as Mustard Spinach, Japanese Spinach, or Tendergreen. Among her are all stages of the crop: young, flowering, gone to seed. You can reproduce this full spectrum scene in your own garden by letting some plants live on without the interruption of harvest: they will flower and go to seed self-sowing a second generation for delicious fall greens.
Komatsuna is one of our favorite Asian greens. You can plant it from early spring through fall and eat the leaves, stems, and even flower heads; it survives the winter happily in an unheated tunnel or under row cover. You can use the leaves fresh when young. Wilt or braise when more mature for an unbeatably tender, melting, bright-green, sweet mild mustardy treat! Delicious, highly nutritious (plenty of calcium), and a beautiful, light-green, shiny addition to any garden. If you try one new leafy vegetable this year, make it Komatsuna.
