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We are excited to offer this old, traditional komatsuna strain from Tokyo, Japan. Since it makes such a perfect spinach substitute, it’s hard to believe that Komatsuna is actually a mustard! The leaves combine the best qualities of spinach and mustard, with a mild and sweet flavor reminiscent of spinach but with the immensely powerful nutrition of a mustard! Frequently referred to as one of the “most underrated” leafy greens, Komatsuna is simply mouth watering. This leafy green is incredibly delicious, mild and tender. It holds superfood status in its native Japan, and in some studies it contained nearly twice as much calcium as whole milk per 100 grams! The leaves are also super high in beta carotene, as well as vitamins A, C and K. Komatsuna has been revered in Japanese, Taiwanese and Korean cuisine as a mouth-watering veggie for many years, and in America chefs and nutritionally minded foodies have identified it as a delicious, juicy and health-promoting green. Let the culinary experimentation begin!
Mustards are packed with fiber, vitamins, minerals and protective antioxidants, including glucosinolates and polyphenols, yet because of their slimming calorie count, mustard greens nutrition-to-calorie ratio makes them one of the most nutrient-dense foods on the planet.
Research shows that these leafy greens are brimming with plant-based substances that may help protect you from a number of health conditions, such as heart disease, diabetes and even certain types of cancer.
- High Levels of Antioxidants
- Support Liver Function
- Help Lower Cholesterol and Support Heart Health
- Packed with Phytonutrients
- High in Fiber
- High in Bone-Building Vitamin K
- Good Source of Immune-Boosting Nutrients
- Provide Skin and Eye Health Protection
Store your greens or lettuce in a sealed bag or container with a paper towel on the bottom and even one half way through the pile, in your refrigerator.
Greens and lettuce contain moisture which helps them keep then crisp and tasty. If exposed to the conditioned air circulating in the refrigerator, it will dehydrate your herbs and cause them to wither and become limp. The best methods to keep them fresh and crisp is to help them retain their moisture without laying in water which causes them to rot quicker.
Extra greens can be frozen for later use by placing them in a freezer bag and drawing all the air out, without smashing your greens, before sealing the bag. One technique is placing the greens in a freezer bag and sealing the bag almost all the way closed. Then with your mouth suck the air out of the bag, then sealing the last portion of the seal while still sucking on the corner of the bag. This draws the air out without physical force cracking your greens.
Helpful info coming soon...