Wasabina - Japanese Horseradish Mustard Greens (
Brassica juncea) Wasabina Heirloom Mustard Greens
Height: 10 in
Wasabi and horseradish are different plants in the same family. We offer Wasabi Root ( E. japonicum), which is grown and harvested for its roots,.
This selection is the Brassica Juncea - which is excellent for mustard greens.
- Full shade
- Well draining soil
- Soak seeds overnight in distilled water; does not like to be transplanted! Grow in pots or in decomposable seed starter packs if sowing indoors in early spring.
- Recommended: direct sow outdoors when risk of frost has passed and again in fall; sow seeds 1/4 to 1/2 in deep in a wide band with 15 seeds per foot in rows 18 to 24 in apart.Thin plants when young to 4 to 6 in apart. Sow every 3 weeks for a continuous supply.
- Germintation: seeds sprout in 5 to 7 days and matures in 60 days.
- Wasabina will only thrive in well drained consistently moist areas with full shade; if a wasabi plant gets sunlight, it will deteriorate rapidly hence the reason it is found beneath a natural forest canopy.
- Wasabi native habitat in Japan is in a stream bed, wasabi is not an aquatic plant and wasabi does not like to be in standing water. Water well, but do not let the plant sit in drainage water.
- After initial planting irrigate regularly with cool water. Mist as necessary to keep plants cool and to avoid wilted leaves.
- Wasabina requires a climate with an air temperature between 8°(46°F) and 20 °C (70°F) and prefers high humidity in summer.
- Harvest Wasabina Mustard Greens: 8 weeks after planting seeds, the leaves and stalks can be harvested for greens.
- When harvesting wasabina greens, remove the stalk and make sure to leave the little leaf that is sprouting from the very top centre of the plant.
- Take the plant stalk and only grate what you want to use right then. The rest you store in the refrigerator in a plastic bag with a damp paper towel, and when stored properly, it will keep for weeks.
- Use leaves raw or cooked.
- Seed count: 1/2 gram