Komatsuna (Brassica Rapa Var. Perviridis) is a vegetable from the brassica family, closely related to the Velcro, BOY Choy and Mizuna cabbage. It produces compact rosettes of long, skater leaves embedded on light green tails. Young leaves are extremely delicate and fragile, while the older ones gain elasticity and A characteristic, slightly cabbage structure. According to Japanese messages, the name of the plant has been from the eighth shogun, Tokugawa Yoshimune. During a visit to the monastery in the Edogawa region, he was to try dishes from unknown leaves that he liked exceptionally. Because the plant had no name yet, the shogun gave it the name of Komatsuna, referring to the nearby Komatsu River.
Under natural conditions, Komatsuna develops best at colder seasons. The expected results are sowed in early spring or at the end of summer, because high temperatures and long days are conducive to too fast knocking on a flower rush, which worsens the quality of the edible parts. The yields appear very quickly – usually 30-45 days after sowing. In Polish conditions, its cultivation is not complicated. The plant tolerates temperature fluctuations well, withstands light frosts and can be grown both in the garden and in pots on the balcony or in plastic tunnels. It requires a sunny, permeable soil and systematic, moderate watering. Regular wins every two to three weeks from spring to early autumn ensure Constant access to fresh leaves.
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Komatsuna stands out with an extremely high nutritional value, which makes it A valuable element of the daily diet. In 100 grams of leaves, there are 170 to 210 mg of calcium, which is more than in the same portion of milk. This is important information for people who do not consume dairy or limit it for health reasons. In addition to calcium, Komatsuna also provides about 500 mg of potassium, 2.8 mg of iron and a solid portion of dietary fiber. It is also a source of vitamins A, C and K, which support the body’s immunity, skin health, proper production of red blood cells and Blood clotting processes.
Due to its composition, Komatsuna is especially recommended for seniors, as well as people who consume little calcium on a daily basis and need its alternative sources in the diet. Potassium contained in the leaves helps to regulate blood pressure, which benefits people with hypertension. Due to the easily digestibility and presence of antioxidants, the plant is also used in the menus of athletes and people during the recovery period. However, it should be remembered that in patients taking anticoagulants such as warfarin, the consumption of products rich in vitamin K should be consulted with a doctor.
In traditional Japanese cuisine, Komatsuna is the basic ingredient of many classic dishes. Most often, the leaves are blanked and served as Ohitashi, i.e. in a light Dashi broth, or in the GOMA-AE version, with the addition of sesame paste. The delicate, slightly sweet taste with a subtle mustard note makes the vegetable It blends well with both plant products and meat and fish. Perfectly suits dishes prepared by the STIR-FRY, ramen, soups and dishes with rice or pasta. Young leaves are ideal for raw consumption – in salads and sandwiches – while the older ones are worth frying or choked briefly, that they remain firmness and juiciness.
At home conditions, Komatsuna works as universal Replacement of known leafy vegetablessuch as spinach, BOY Choy cabbage or Chinese cabbage. It is great for omelets, pasta dishes, curry or casseroles. In Western cuisine, it tastes good in simple combinations, for example with olive oil, garlic and lemon zest. The leaves can also be marinated or marinated, which allows you to store them for longer and create a gently sour addition to many dishes. In the cooler months of Komatsuna Perfect for cream soups and aromatic brothsbecause its leaves do not fall apart during cooking.
Source: NowowoPuje.pl
