Wasabi Mustard is a leafy green that produces large light green serrated leaves. Also commonly referred to as Wasabina, a name that literally translates to ‘like wasabi’ in Japanese, this green shares the characteristic sharp heat and peppery bite of wasabi root although it doesn't have any real relation to the wasabi known as a sushi condiment.
Wasabi Mustard greens are extremely versatile and may be eaten raw, stir-fried, steamed, braised, or pickled. The young greens are delicate and tender, well suited for raw applications in salads, sandwiches, spring rolls, or as garnishes.
Sprouts in: 1 - 2 weeks
Harvest in: 5 - 6 weeks
- Wasabi Mustard is a heat-sensitive edible green that produces more growth at 18 - 22 °C / 64 - 72 °F.
- Wasabi Mustard grows best if the lamp has just one arm! If the lamp is set too low it may burn your thriving plants. If the lamp is set too high your plants will grow leggy and produce less yield.
- As the plant naturally matures, its flavor will intensify! Fully matured leaves have a much more pungent taste than young leaves.
- You may start harvesting single leaves approximately 25 days after planting. Alternatively, you can harvest the whole pod in one go after a month of growth - it is up to you.