Komatsuna
Komatsuna Komatsuna
Komatsuna (pronunciation: ko-ma-tsu-na, Japanese: 小松菜) is a leafy, green vegetable that is a member of the Brassica family. It is also known as Japanese mustard spinach.
Etymology
The name "Komatsuna" is derived from the Japanese words "ko" (small), "matsu" (pine), and "na" (greens). The term was first used in the Edo period in Japan and it refers to the plant's small, pine needle-like leaves.
Description
Komatsuna is a leafy green vegetable that is often used in Japanese and other East Asian cuisines. The leaves are dark green and slightly bitter, and the plant is rich in calcium and vitamins A and C. It can be eaten raw or cooked, and is often used in salads, stir-fries, and soups.
Cultivation
Komatsuna is a cool-weather crop that is typically grown in the spring and fall. It prefers well-drained soil and full sun, but can tolerate partial shade. The plant is relatively easy to grow and is resistant to most pests and diseases.
Nutritional Value
Komatsuna is a highly nutritious vegetable. It is rich in calcium, iron, and vitamins A, C, and K. It also contains dietary fiber and is low in calories.
Related Terms
- Brassica: The plant family to which Komatsuna belongs.
- Leafy green vegetables: A category of vegetables that includes Komatsuna.
- Japanese cuisine: The culinary tradition in which Komatsuna is most commonly used.
External links
- Medical encyclopedia article on Komatsuna
- Wikipedia's article - Komatsuna
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