Komatsuna and Bok Choy: What's the Difference Between These Delicious Asian Greens?

Bok Choy, or Pakchoi (the more common name in British English), and Komatsuna are two staples in Asian cuisine that often get confused. Both are nutrient-rich leafy greens in the brassica family. Though they look similar at a glance, these green vegetables differ in flavor, texture, and culinary use. Here's a quick breakdown of how pakchoi and komatsuna compare.

1. Botanical Comparison

• Bok Choy is of the species Brassica rapa subsp. chinensis. Commonly used in Chinese cooking, pakchoi is part of the napa or Chinese cabbage family but doesn't form a head. Instead it forms thick stems that do not fully enclose.

• Komatsuna is of the species Brassica rapa var. perviridis. Sometimes called Japanese "mustard spinach", komatsuna is popular in Japanese and Korean cuisine. It is a subspecies of the same genus and species as pakchoi, but has traits that make it distinct.

2. Appearance

• Bok Choy has dark green leaves with thick white or green stems. It can be in "baby" (3-4"), "mini" (4-6"), or "full" size (9-12").

• Komatsuna has long, glossy green leaves with thin green stems, and looks almost as if pakchoi and spinach were crossed together (they weren't). It can also be purple, as in our varieties Shikibu and TSX-950. It's leaves are thinner and more tender than pakchoi.

3. Flavor and Culinary Use

• Bok Choy is commonly used in stir-fries and other cooked applications, where the contrast between its tender leaves and thick, crunchy stems can shine. Its flavor is quite mild and slightly, comparable to Chinese Cabbage.

• Komatsuna is used in both raw and cooked applications, from salads to ohitashi (quick boil in dashi stock) to pickles. Its flavor has a hint of its mustard genetics, with a peppery finish in raw form. It is less fibrous—more tender—than pakchoi.

4. Growing Habits and Seasonality

• Bok Choy is grown differently depending on the size it is intended for — if baby or mini, the spacing is much closer than for full size. It typically prefers cooler weather, and can be sensitive to heat or temperature fluctuations, causing it to bolt.

• Komatsuna is typically spaced at 8-12" to give it plenty of room to grow. Our varieties are selected for different growing seasons, but overall komatsuna tends to be more heat-tolerant and less bolt-sensitive than Pakchoi.

In conclusion

While bok choy and komatsuna are related leafy greens, their subtle differences make them unique to grow and use in the kitchen. Choose bok choy for its tender leaves contrasted with crisp stems that hold up in cooking, and reach for komatsuna when you want something tender, slightly mustard-y, and versatile when raw or cooked. Enjoy growing both on your farm or in your garden!