Leaf Mustard
Wasabina mustard brings the distinctive heat of wasabi to your garden without requiring mountain streams or specialized growing conditions. This classic Asian variety thrives in zones 2-10 and delivers its signature spicy kick in just 40-49 days from seed. The 18-24 inch tall plants produce tender baby greens with authentic wasabi flavor that gradually intensifies as the leaves mature, making it perfect for gardeners who want to add genuine Asian fire to their dishes.
Full Sun
High
2-10
24in H x ?in W
Annual, Perennial
Moderate
Hover over chart points for details
What sets Wasabina apart is its remarkable ability to deliver authentic wasabi flavor without the fuss of growing actual wasabi. This frost-resistant mustard excels in cool weather yet shows impressive tolerance to temperature swings, making it slower to bolt than many mustards when heat arrives unexpectedly. The baby greens pack surprising heat even at just 3 inches tall, while mature leaves at full size deliver the full wasabi experience that transforms stir-fries and traditional Asian dishes.
Baby Wasabina greens excel in stir-fries and soups where their milder heat won't overwhelm delicate flavors, while full-sized leaves provide the authentic wasabi kick that transforms traditional Chinese mustard green preparations. The mature leaves are typically stir-fried with oil, sugar, and seasonings to tame their intense bite while preserving their distinctive flavor. Both baby and mature leaves can be used fresh in salads for those who enjoy serious heat, or cooked into any dish calling for traditional dark greens with added spice.
Start seeds indoors 3-5 weeks before transplanting outdoors, beginning them about 3 weeks before the anticipated transplant date. Indoor starts should be ready to transplant just after the last frost date in spring.
Transplant seedlings outdoors after the danger of hard frost has passed, using 1/4 cup of complete fertilizer around each plant at transplanting time. For fall crops, start seeds in July-August for transplanting in August-September.
Direct sow seeds a few weeks before the last frost in spring when soil temperature reaches at least 55°F. For fall harvest, sow in late summer. Make furrows 6 inches deep, add 1/2 cup complete fertilizer per 10 row feet, backfill, then plant seeds.
Begin harvesting baby greens when leaves reach 3-6 inches tall, typically 30-40 days after planting, cutting individual outer leaves with clean scissors while leaving the central growing point intact. For continuous harvest, take about one-third of the plant at a time to encourage regrowth. Full-sized greens should be harvested when plants reach 12-18 inches in height at full maturity, either by cutting the entire plant at ground level or continuing to harvest outer leaves. Always harvest before the plant bolts to maintain the best flavor and tender texture.
Enter your ZIP code to see a personalized growing calendar for this plant.