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Seedling Wasabi Mustard
Seedling Wasabi Mustard
Seedlings Tray
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Seedling Wasabi MustardSeedling Wasabi MustardSeedlings Tray

Seedlings : Wasabi Mustard

$29.90

Wasabi mustard is leafy annual that produces large light green serrated leaves that grow in loosely packed heads. When harvested within a few weeks of germination as a microgreen, the sprouts are merely two rounded leaflets with only a subtle wasabi flavor. The leaves’ ruffly edge becomes more pronounced with maturity, as does its peppery bite. Like wasabi root, this green’s heat does not linger on the palate, but simply provides a sharp cleansing note with accents of horseradish and mustard.

The must-try for all wasabi lover!
Wasabi mustard tastes just like the wasabi root most people are familiar with when enjoying sushi or sashimi. It has a sharp cleansing note with accents of horseradish and mustard. But, like wasabi root, this green’s heat does not linger on the palate.

Wasabi mustard greens are rich in Vitamins A, B and C, as well as anti-cancer phytochemicals.

Description

Description

Here are some tips for caring for wasabi mustard:
  • Temperature
    Wasabi mustard grows best in temperatures between 64–72°F (18–22°C). It’s heat sensitive and will bolt in hot weather. 

  • Soil
    Wasabi mustard prefers well-drained, slightly acidic to neutral soil with a pH of 6.0–6.5.If your soil pH is outside this range, you can add amendments to adjust it. 

  • Watering
    Wasabi mustard needs regular watering and about 5 cm of water per week. Keep the soil moist but not wet. 

  • Harvesting
    You can start harvesting single leaves about 25 days after planting, or harvest the whole pod after a month. The flavor of wasabi mustard intensifies as it matures, so the leaves will be more pungent when fully grown. 

  • Protection
    In winter, protect wasabi mustard with a cloche or heavy row cover. 

  • Planting
    Plant seeds inside or outside, about 2 cm apart, three weeks before the last frost date.After sprouting, thin to 10–15 cm apart. 

  • Mulching
    Mulch around the plants to help retain soil moisture. 

  • Pruning
    Prune back any leaves or stems that remain wilted for more than a few days. 

  • Seed pods
    When the seed pods turn from green to brown, collect them before they break open and sow seeds all over the garden. You can use the seeds to make pickles, relishes, dressings, or your own specialty mustard.
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