Pesticide Free Komatsuna (Singapore) - 无农药小松菜 (新加坡）

Flavour & Texture: Mild and slightly sweet with a gentle mustard warmth that lingers at the back of the palate. The deep green leaves are tender yet sturdy, holding their shape better than most leafy greens under heat. The stems are crisp, juicy, and pleasantly crunchy even when briefly cooked.

How to Use:

• 🍱 Japanese ohitashi — Blanch briefly, squeeze dry, and marinate in dashi, mirin, and soy for a classic Japanese side dish that's quietly one of the most elegant preparations for any leafy green.
• 🥘 Miso soup — Drop in roughly torn leaves during the last 30 seconds. They wilt beautifully into the broth and add a gentle bitterness that balances the deep umami of the miso.
• 🥗 Quick stir fry — Wok-toss with garlic, sesame oil, and a splash of soy over high heat. Done in 2 minutes, pairs with virtually everything.
• 🧃 Green smoothies & juices — Its mild flavour makes it one of the least intrusive greens to blend raw — nutrient-dense without the grassy intensity of kale or spinach.

Pro tip: The stems and leaves cook at different rates — add the stems 60 seconds before the leaves for an even, consistent texture throughout the dish.

Storage: Wrap in a damp paper towel, bag loosely, and refrigerate. Use within 4–5 days. Yellowing starts at the leaf edges first — a sign to cook immediately.