Japanese mustard green with a wasabi taste
Japanese Mustard greens originates from Japan. Great variety for bringing taste and color in the garden and in your plate for the cool season. Great Mustard greens for salads. Easy to grow, the whole plant is fragrant, the young leaves are used as a seasoning. The serrated leaves bring a delicious spicy taste of wasabi. Wasabina mustard leaves can be eaten both raw and cooked. Raw, you can use them in a mesclun, a sandwich or for a spicy salad that will accompany cold meat for example. The flavor of wasabina mustard greens is quite strong. You can also enjoy them cooked after having prepared them in a steamer or wok. Their flavor will be a little less strong. The seeds can be crushed and used in the composition of a sauce or can advantageously flavor a broth. They must first be crushed with a pestle. The leaves keep very well in the freezer after chopping them. Great for autumn and winter planting.
Scientific Name: Brassica Juncea
Plant Life Cycle: annual to biennial herb
Optimal Germination Temperature: 18C
Germination time in days: 5-10 days
Indicative Days to maturity: 40-90 days
Sunlight: Full Sun or partial shade
Soil requirement: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil
Sowing and cultivation: Sow directly outdoors after last chance of frost has passed from May to August into well prepared soil in a sunny spot when temperatures reach around 16-18C. Sow seeds thinly into drills 1 cm deep and 38 cm apart.
