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40 to 45 Days to maturity. Brassica juncea. Wasabina Mustard Seeds. Non-GMO, cool-season annual heirloom. Wasabina is a classic Asian mustard variety that is easy to grow. It’s a cool-season plant but can be grown in variable temperatures. It’s pretty resistant to frost, though not to a deep freeze. It’s also slow to bolt in higher temperatures. Expect some spice! Even the baby greens taste a lot like wasabi. This mustard is great to grow in a variety of climates and will work well in early spring, mid-spring to summer, or as a late-summer to fall plant! Approx 15,800 seeds / oz.
Other Common Names:Chinese mustard, Indian mustard, Asian mustard, vegetable mustard, leaf mustard
How to Grow Wasabina Mustard
Sow outside a few weeks before the last frost in spring, or in late summer for a fall harvest. The soil temperature should be at least 55°F. For an earlier harvest, start seeds indoors about 3 weeks before transplanting. Transfer outdoors just after the last frost. For full-sized greens, seeds should be planted 0.5 inches deep and 3 inches apart. Thin the plants once they sprout to one every 12 inches. For baby greens, plant approximately 1 inch apart. For a continuous harvest, sow additional rows every two weeks. Rows should be 18 inches apart. Keep them watered regularly. The soil should not dry out completely.
Harvesting Wasabina Mustard
Baby greens can be harvested from 3 inches tall until they are about 6 inches tall. Cut individual outside leaves and they will regrow or cut the entire plant at ground level. These will be a bit milder in flavor than the full-grown spicy Wasabina leaves. Full-sized greens should be harvested when the plant is at full maturity at 12-18 inches in height. The mature mustard greens should be harvested by cutting the plant at ground level.
Wasabina mustard is a traditional Chinese mustard green served in a variety of ways. The baby greens are suitable for adding into stir-fried dishes or soups in place of any traditional dark greens. These are still a bit spicy, but cooking them will reduce that to some degree. The full-sized greens are perfect as an add-on for many dishes. If stir-fried in oil with other greens and a bit of sugar and other seasonings, this will reduce the bite quite a bit. Give this traditional preparation method for stir-fried Chinese Mustard Greens a try.
Tips From Our Gardeners
"I have found there are four things to keep in mind when growing mustard. These include the importance of light, heat, water, and the prevention of pests and diseases. This variety is pretty adaptable, but despite its resistance to bolting and frost, it is basically a cool-weather plant. I always make sure my mustard gets enough sunlight, usually at least 6-8 hours per day. Try mulching the garden bed to keep the soil temperature consistent. Pay attention to the plants and check for premature bolting if it gets hot. I try to keep the soil moist but not soggy to keep the mustard greens in good shape. I like to plant some companion plants near mustard, including chamomile, dill, or mint. These will either repel pests or attract ladybugs that will take care of any aphids."
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