Quick Take:
• Type: Asian Leafy Green
• Season: Spring, fall, and early summer in hot climates
• Growth Style: Upright, compact, and quick to mature
• Bonus: Super fast-growing, super versatile, and super easy to love!
Why We Love It:
Chijimisai (sometimes known as Japanese mustard spinach or a tender variety of Komatsuna) is like baby bok choy’s laid-back cousin. It has a smooth, mellow flavor—nowhere near the sharpness of mustard greens—and it grows like a rocket. Within just a few weeks, you’ve got harvestable greens that work in everything from soups to sushi rolls.
Garden Tips from Farmer Jack:
This is a “cut-and-come-again” superstar. It grows best in rich, composted soil with consistent watering and partial shade if you’re pushing into hotter months. Space it tight for a baby leaf harvest or give it room if you want bigger, fuller plants.
Pro tip: Keep sowing every couple of weeks for a steady supply—it grows fast and doesn’t stick around long!
Eat It Up! Favorite Ways to Use It:
1. Quick Stir-Fry – Flash-fry with garlic, sesame oil, and tamari for a silky, savory side.
2. Miso Soup Add-In – Toss a handful into broth with tofu and scallions just before serving.
3. Fresh Garden Rolls – Use whole leaves as wrappers or tuck them in alongside herbs.
4. Sesame Slaw – Shred raw leaves and mix with rice vinegar, sesame seeds, and a pinch of sugar.
5. Breakfast Greens – Sauté and serve under poached eggs and toast for a savory start.
Green Thumb Pro Tips:
• Shade cloth helps extend the growing season into summer.
• Best grown in succession—plant every 2-3 weeks for continual harvest.
• Pairs well in the garden with radish, carrots, and other fast-maturing crops.