• Komatsuna, Red - microgreens seeds for growing
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Brassica rapa var. perviridis

Komatsuna, Red - microgreens seeds

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€5,95
€5,95
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    Mild, lightly peppery komatsuna microgreens with a red-burgundy blush on green seed leaves, ready to cut 8–12 days after sowing.

    Easy and quick: you don't need to soak the seed, and it germinates reliably.
    8–12 days from sowing to harvest: keep the tray covered in the dark for 2–3 days, then move it to the light.
    Sow 20 g per 25 × 50 cm tray for a dense, even crop.
    Sweet and mild with a light peppery note: try it on miso soup, ramen, grain bowls and sandwiches.
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    Komatsuna, Red - microgreens seeds for growing

    Details

    Mild, lightly peppery komatsuna microgreens with a red-burgundy blush on green seed leaves, ready to cut 8–12 days after sowing.

    Easy and quick: you don't need to soak the seed, and it germinates reliably.
    8–12 days from sowing to harvest: keep the tray covered in the dark for 2–3 days, then move it to the light.
    Sow 20 g per 25 × 50 cm tray for a dense, even crop.
    Sweet and mild with a light peppery note: try it on miso soup, ramen, grain bowls and sandwiches.
    SPECIFICATION

    Seed

    Common name Red komatsuna microgreens (Japanese mustard spinach)
    Botanical name Brassica rapa var. perviridis
    Seed type Conventional, untreated, non-GMO
    Seeds per gram approx. 250–350

    Growing

    Difficulty Easy: good for beginners
    Growing medium Potting soil or coco coir
    Sowing rate 20 g per 25 × 50 cm (1020) tray, range 15–25 g; about 1.6 g per 10 × 10 cm
    Soaking Not needed: sow dry
    Blackout 2–3 days under a lightly weighted cover
    Temperature 18–22 °C
    Harvest 8–12 days after sowing, when the seed leaves are fully open

    Taste and colour

    Flavour Mild and sweet with a light peppery note; crisp, tender bite
    Colour Green seed leaves with a red-burgundy blush; slender, pale to pink stems
    ABOUT

    Komatsuna, Brassica rapa var. perviridis, is a leafy Japanese green, often sold as Japanese mustard spinach. Despite that name it is not a spinach: it belongs to the same species as turnip, pak choi and mizuna. This red form grows green seed leaves with a red-burgundy blush on slender, pale to pink stems.

    The taste is gentle: sweet and mild, with a light peppery note and nothing sharp. So it adds colour to a plate without the heat of radish or mustard. Like most cabbage-family microgreens it is quick and forgiving. Under the cover the seedlings are pale; the red blush comes once the tray is in light, usually within a day or two.

    Why 20 g per tray? At about 250–350 seeds per gram, 20 g gives roughly 5,000–7,000 seeds, enough for a full, even tray. Sow nearer 15 g if you want more air between the stems, or nearer 25 g for a denser crop. Much thicker keeps the surface damp and invites mould.

    IN THE KITCHEN

    Add red komatsuna at the very end, because heat softens it quickly. Snip it over miso soup or ramen, scatter it on grain bowls and salads, or tuck it into sandwiches and wraps. The mild taste won't overpower other flavours, and the red blush adds colour. It tastes best on the day you cut it. Keep the cut greens dry in a closed box in the fridge and use them within 3–5 days.

    GROWING INSTRUCTIONS
    1 Fill a 25 × 50 cm tray with 3–4 cm of moist potting soil or coco coir and press the surface level.
    2 Scatter 20 g of dry seed (15–25 g) as evenly as you can. You don't need to soak it. Press the seeds lightly into the surface with a flat board, so that every seed touches the moist medium, and mist them.
    3 Cover the tray with a second tray or a lid with a light weight on top and keep it in the dark at 18–22 °C for 2–3 days. Check once a day and water from below if the medium starts to dry out.
    4 When most seedlings are up and start to lift the cover, move the tray under a grow light or to a bright window. Water from below and give the tray some airflow: it helps prevent mould.
    5 Harvest 8–12 days after sowing, when the seed leaves are fully open. Stop watering about 12 hours before and cut just above the soil with clean, sharp scissors.
    17

    Let customers speak for us

    from 17 reviews
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