Wasabina Mustard Leaf
$5.00
Wasabina Mustard Leaf
Sharp flavor that closely mimics the nasal-clearing kick of true wasabi root.
a handful of seeds per pack. from Peter’s garden
** USA Sales Only **
Wasabina Mustard Leaf
Wasabina Mustard Leaf (Brassica juncea) is a specialty Japanese heirloom mustard green celebrated for its distinct, sharp flavor that closely mimics the nasal-clearing kick of true wasabi root. Despite its striking taste profile, it is completely unrelated to the actual sushi condiment plant (Wasabia japonica). Instead, it features deeply frilled, serrated, shocking chartreuse leaves that offer an excellent lofty texture to culinary presentations.
- Flavor Profile: Sweeter and milder when harvested young, developing a bold, pungent, and sharp spicy bite at full maturity.
- Texture: Highly ruffled, scalloped margins create a tender, soft leaf with fantastic structural volume in mixes.
- Temperature Influence: The leaves naturally taste sweetest in cool mid-winter weather, while hot summer temperatures draw out intense, fiery heat.
How to Use It
- Baby Greens: Harvested around 20–25 days; perfect raw in salad mixes, spring rolls, and sandwiches to introduce a mild peppery note.
- Mature Greens: Reaching full size at 40–45 days; ideal for cooking where heat and oil (like stir-frying or sauteing) mellow the punchy bite.
- Preservation: Commonly used in traditional Asian cuisines for pickling, such as tsukemono or ohitashi preparations.
Gardening & Cultivation Facts
- Climate Resilience: Highly frost-hardy, exceptionally cold-tolerant, and remarkably slow to bolt compared to other mustard varieties.
- Sowing Schedule: Thrives as a cool-season annual sown in early spring or late summer for fall/winter harvesting.
- Spacing: Surface sow or bury up to ¼ inch deep; space full-size plants 10–12 inches apart or broadcast densely for continuous “cut-and-come-again” baby leaf production.
a handful of seeds per pack. from Peter’s garden
** USA Sales Only **
