Wasabina brings the fiery spirit of wasabi to your garden in the form of a compact, frost-tolerant mustard green that's ready to harvest in just 45 days. This Japanese heirloom cultivar, named for its pungent wasabi-like bite, grows to a tidy 6 inches tall and wide, making it surprisingly manageable even in tight spaces. Hardy from zones 4 through 9, it thrives in full sun with moderate water and modest spacing, delivering bold flavor without demanding much in return.
Full Sun
Moderate
4-9
6in H x 6in W
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Moderate
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The pungent heat and complex flavor of this mustard green immediately set it apart from mild salad leaves. Born from seeds shared by Japanese farmers practicing Natural Agriculture, it carries the story of cross-cultural seed exchange and sustainable farming right into your kitchen. Its compact 45-day cycle means you can succession-plant for harvests throughout the season, while its frost tolerance stretches your growing window well into cooler months.
This peppery mustard green is eaten fresh in salads where its wasabi-like bite adds complexity and heat, or it can be lightly cooked to mellow the intensity while retaining its distinctive character. The young tender leaves are most prized, adding sharp flavor to Asian stir-fries, rice bowls, or as a garnish where a small amount delivers significant impact. It also works beautifully in pickled preparations where its firm texture and spicy notes shine.
No timeline data available yet for this variety.
Start seeds indoors 4 to 6 weeks before your last spring frost or 8 to 10 weeks before your first fall frost, keeping soil between 50 and 75°F for reliable germination. Transplant into cell trays and maintain consistent moisture.
Harden off seedlings over 7 to 10 days before moving them outside, gradually exposing them to sunlight and outdoor conditions. Plant in full sun spacing 12 inches apart, with 12 inches between rows. Transplant when soil has warmed to at least 50°F but ideally closer to 60°F for strongest establishment.
Direct sow seeds outdoors in spring as soon as soil can be worked, or in late summer for a fall crop. Sow seeds at a depth of 1/4 inch in prepared soil, spacing seeds about 6 inches apart initially.
Harvest Wasabina starting around 45 days after planting, when leaves have reached a usable size but are still tender. Pinch off outer leaves from the base, allowing the center to continue growing for continued harvests, or cut the entire plant just above soil level for a full harvest. Young, younger leaves deliver the most tender texture and concentrated flavor; delay harvest too long and leaves become tougher and more intensely peppery. For best results, harvest in the morning after dew has dried.
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“Wasabina arrived in North America through a direct human connection. Seeds came from Japan, where farmers working within the Shumei community, practicing Natural Agriculture methods, grew this variety in rural fields. Hudson Valley Seed Company received these seeds as a gift and had them cultivated by Kenny Nakagawa, their Shumei farmer-in-resident, before introducing them to North American gardeners. This wasn't a commercial breeding program but rather a respectful partnership between seed stewards and the farmers who understood this plant's heritage and grew it with intention.”