Wasabi (25 Seed Package)

€˜Wasabi-na€ is a Japanese specialty green mustard bred for its wasabi like flavor. The name means €˜like wasabi€ in Japanese because the taste of the leaves remind you of the flavor of wasabi. The bright green leaves are deeply serrated with curly edges when mature. They are beautiful as a baby leaf, give volume to winter salads and are very good for bunching. Use delicate baby leaves for salad and fresh eating and mature leaves for tsukemono, ohitashi, stir-frying, and pickling. can be sown little and often and eaten as micro-greens or used as a garnish. Alternately grow until the leaves are a few centimetres in size and use in a baby leaf salad and mesclun mixes. Left to grow to full size, whole heads can be harvested, or pick individual mature leaves one or two at a time and the will continue to grow. The flavor is at its best when grown briskly so in fertile soil and keep well watered. Start harvesting at 20 days for baby leaf or 45 days to maturity. For cut-and-grow-again crops, seed can be densely broadcast. Oriental Mustards can be grown almost all year round. Sown in late summer the tious greens will grow away quickly with little chance of the bolting that affects other crops sown earlier on in the growing season. Oriental Mustards are also a good cool season annual, while there are not many vegetables that will put up with low light levels and cold temperatures to produce a fulsome harvest, these hardy vegetables positively thrive where others fail. This mustard has large green leaves with wavy edges and a fun wasabi-like bite. Easy to grow, this mustard is also cold hardy and vigorous. Don't be mistaken, this is not the actual Japanese wasabi , but a great mustard to use fresh in spring rolls, on sandwiches, in stir fry, or traditional mustard-green dishes. Try it at the microgreen stage (7 to 14 days) for a zing on sandwiches or in salads. This is so good

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