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Wasabi Greens
Wasabi Greens are known for their pungent, wasabi-like aroma and flavor once leaves are cut or eaten. The plant has bright green, serrated leaves and produces yellow flowers when bolting, which is typical for plants in the mustard family. Wasabi Greens are rich in vitamins A, B, and C, along with an impressive suite of Brassica phytochemicals. They also contain allyl isothiocyanate (AITC), which not only produces the plant’s signature flavor but has been shown to inhibit the proliferation of some cancers and have antimicrobial properties.
Category
Days to Sprout
Taste It for
Temprature
Germination
Pollination
Prunning
Plant Health
Support
Harvest
5-10
6-8weeks
Prefers cooler temperatures (60-70°F), and if placed in higher temperatures, it will turn bitter and bolt.
Check the roots monthly and trim any that are brown or extending past the yPod.
For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 4 inches tall to let the inner leaves continue to grow. Harvest and eat the whole leaf, including the stalk. Leave 1/3 of the plant if you want it to continue growing. To harvest the full head, wait until it reaches maturity, then harvest from the base.
Origin
Wasabi Greens, also known as brown mustard greens, are an annual herb native to Eurasia that have been cultivated for over 4,000 years. They are not technically related to the wasabi rhizome traditionally used in Japanese cuisine, but earned their name for their similar, spicy flavor.
Qualities
Wasabi Greens are known for their pungent, wasabi-like aroma and flavor once leaves are cut or eaten. The plant has bright green, serrated leaves and produces yellow flowers when bolting, which is typical for plants in the mustard family. Wasabi Greens are rich in vitamins A, B, and C, along with an impressive suite of Brassica phytochemicals. They also contain allyl isothiocyanate (AITC), which not only produces the plant’s signature flavor but has been shown to inhibit the proliferation of some cancers and have antimicrobial properties.