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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.
Seasons/Availability
Wasabi mustard greens are available late fall through spring.
Current Facts
Wasabi mustard greens are a variety of Brassica juncea, and of no relation to the wasabi usually seen as a sushi condiment (Wasabia japonica). Also commonly referred to as Wasabina, a name that literally translates to ‘like wasabi’ in Japanese, this green shares the characteristic sharp of heat of wasabi root. It is primarily used for microgreen or baby leaf production when its spice is at a minimum, but also suitable for harvest when fully mature for those that prefer a more intense heat.
Nutritional Value
Wasabi mustard greens are rich in Vitamins A, B and C, as well as anti-cancer phytochemicals.
Applications
Wasabi mustard greens are extremely versatile and may be eaten raw, stir-fried, steamed, braised or pickled. The young greens are delicate and tender, well suited for raw applications in salads, sandwiches, spring rolls or as garnishes. Mature leaves are best for cooked applications such as in the traditional Japanese dish ohitashi, literally meaning “to steep vegetables in a dashi base sauce”. Their ruffled texture also makes them an excellent pickling green for tsukemono (Japanese pickles). Complimentary flavors include, tuna, shrimp, salmon, crab, ham, smoked meats, ginger, sesame, soy, rice wine vinegar, mirin, miso, scallion, lemon, chili peppers and cream.
Ethnic/Cultural Info
A compound found in Wasabi mustard greens as well as other cruciferous vegetables has been found to inhibit the growth of bladder cancer cells in rats. Allyl isothiocyanate (AITC) compound has been known, although perhaps not by name, in traditional Chinese and folk medicines for centuries and is continually prescribed today.
Geography/History
Mustard greens are native to India, but later spread eastward where varietal differentiation occurred in China and Japan. Like other Oriental mustards, Wasabi mustard greens are incredibly hardy and can grow almost year-round. They thrive in the cool months of spring and fall and tolerate the minimal sunlight offered during such seasons. Wasabi mustard greens develop the best flavor when planted in fertile soils so as to ensure a speedy growth cycle.
Wasabi mustard: This leafy annual develops large light green serrated leaves in loosely packed heads. As a microgreen, the sprouts feature two rounded leaflets with a mild wasabi flavor. With maturity, the ruffled edges become more distinct, and its peppery bite intensifies. The heat resembles wasabi root, offering a sharp, cleansing sensation with horseradish and mustard notes that disappear quickly.
Wasabi Mustard Green are in season now! Wasabi Mustard Greens: These greens are incredibly versatile, suitable for both raw and cooked applications. Young, tender leaves shine in salads, sandwiches, and spring rolls, while mature leaves excel in dishes like ohitashi or tsukemono pickles. Pair them with flavors such as ginger, sesame, smoked meats, seafood, soy sauce, miso, or lemon for delightful culinary creations.
Wasabi mustard greens, part of the Brassica juncea family, are unrelated to the wasabi root commonly paired with sushi. Known as Wasabina in Japanese, meaning "like wasabi," they feature a similar sharp heat. These greens are often harvested as microgreens or baby leaves for milder spice but can also be enjoyed fully mature for a more intense heat. They are packed with Vitamins A, B, and C and contain anti-cancer phytochemicals.
Wasabi mustard greens thrive in the cool months of spring and fall, tolerating minimal sunlight during these seasons. Their best flavor develops when planted in fertile soils to ensure quick growth. Originating from India, they spread eastward to China and Japan, where varietal differentiation occurred. Additionally, allyl isothiocyanate compounds found in these greens have been shown to inhibit the growth of bladder cancer cells in rats.
Eatwell Farm
Wasabi mustard: This leafy annual plant produces light green serrated leaves with increasing peppery bite as they mature. When harvested as microgreens, the seedlings have a mild wasabi flavor and simple rounded leaflets. The heat of wasabi mustard is sharp yet fleeting, offering a refreshing note with hints of horseradish and mustard, making it a unique addition to dishes.
Flora Bella Farms
Wasabi mustard greens, also known as Wasabina, belong to the Brassica juncea species and are unrelated to traditional wasabi root. Their name, meaning "like wasabi" in Japanese, reflects their characteristic sharp heat. They are often grown as microgreens or baby leaves for milder spice but can also be harvested mature for those seeking a stronger intensity. They are packed with Vitamins A, B, and C, and contain anti-cancer phytochemicals.
Flora Bella
Wasabi mustard greens are native to India but have spread to China and Japan, where varietal differences emerged. These greens are incredibly hardy, growing nearly year-round and thriving in the cool months of spring and fall with minimal sunlight. For optimal flavor, they require fertile soils to support rapid growth cycles. Allyl isothiocyanate in Wasabi mustard greens combats bladder cancer cells and has long been used in traditional medicines.
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