Wasabina Mustard Greens
Brassica juncea
Approximately 200 Seeds per Packet
Germination 91% May 2025 Packed for 2026
Origins and History
Wasabina mustard greens trace their roots to Japan, where they have been grown for centuries as part of traditional cuisine. The name “Wasabina” translates to “like wasabi,” referencing the leaf’s distinctive, spicy bite reminiscent of the famed Japanese horseradish. Though not related botanically to wasabi (Wasabia japonica), this mustard’s peppery sharpness has made it a prized ingredient in Japanese cooking and a favorite among growers of Asian heirloom greens worldwide. As part of the Brassica juncea species, Wasabina shares a lineage with other ancient mustards cultivated across Asia for both culinary and medicinal use.
Appearance and Characteristics
Wasabina is a fast-growing, cool-season green with large, deeply frilled leaves that can reach up to a foot long. The foliage is bright chartreuse to emerald green with a tender texture and ruffled edges. Its flavor is bold—spicy, tangy, and mustardy—with a wasabi-like zing that mellows pleasantly when cooked. Plants form loose rosettes and are tolerant of light frost, regrowing quickly after harvest.
Culinary Uses
This heirloom is prized for its versatility. Young leaves add a fiery note to mixed salads, while mature leaves are delicious lightly sautéed, stir-fried, steamed, or pickled. Wasabina makes an excellent complement to rice, noodles, tofu, and soups, and is often used in Asian fusion dishes where its mustard heat can replace arugula or horseradish greens. Its flavor pairs well with sesame oil, soy sauce, garlic, and ginger.
Growing Tips
Wasabina mustard greens thrive in USDA Zones 4–9, performing best in cool weather. Sow seeds directly outdoors ¼ inch deep in early spring or late summer for fall harvest. Space plants about 6–12 inches apart in well-drained, fertile soil with full sun to partial shade. Keep the soil consistently moist to prevent bitterness and encourage tender leaves. Successive sowings every 2–3 weeks ensure a steady supply through the season.
Harvesting Guidance
Begin harvesting young leaves when they reach 3–4 inches for salads, or allow plants to mature to 8–12 inches for cooking greens. Cut outer leaves first to promote continued growth, or harvest the entire rosette before flowering. For the best flavor, pick in the morning when leaves are crisp and cool. Wasabina can also be grown as a cut-and-come-again crop, offering multiple harvests per planting.
