Wasabina Leaf Mustard is a Japanese heirloom that delivers a genuine wasabi-like punch to salads and cooked dishes. Its shocking chartreuse leaves sport delicate frilled edges that look as striking on the plate as they taste on the palate. Mature plants stay compact at just 3 to 4 inches tall and reach harvest in a swift 45 days, making this a thrilling choice for gardeners in zones 3 through 9 who want bold flavor from a cold-tolerant green.
Full Sun
Moderate
3-9
4in H x ?in W
—
High
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This mustard green truly mimics wasabi in both name and sensation, delivering that distinctive nose tingle and pungent bite that sets it apart from milder greens. The frilly chartreuse foliage is visually arresting in raw salads, yet the heat mellows beautifully when roasted or stir-fried with oil. Cold tolerance and a reluctance to bolt mean you can extend your harvest well into cooler months, and the speed to maturity (45 days) lets you fit multiple successions into a single growing season.
Wasabina shines raw in salad mixes where its frilled leaves and wasabi-like pungency create an eye-catching, palate-awakening element. It's equally at home stir-fried or roasted, where gentle heat and oil soften the sharp bite into something more nuanced and approachable. The compact plant size and tender leaves make it suited to mixed greens preparations or as a spicy accent to milder salad compositions.
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Surface sow seeds directly into prepared garden beds or containers, pressing them gently into the soil without covering them deeply. Seeds will sprout in 5 to 8 days under consistent moisture and light.
Wasabina reaches harvest maturity in 45 days from sowing. Pick leaves once plants reach their full 3 to 4 inch height, harvesting outer leaves first to encourage continued production, or cut the entire plant just above soil level for a single flush harvest. The frilled leaves are tender and best used fresh or cooked the same day for maximum pungency and texture.
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