Wasabina Mustard Seeds | Brassica juncea | Wasabi-Flavor Microgreen | Non-GMO | Year-Round

Wasabina Mustard Seeds – Wasabi-Flavor Microgreen & Baby Leaf

Wasabina (Brassica juncea) is a Japanese mustard variety bred specifically for microgreen and baby leaf production, delivering a sharp, spicy, wasabi-like flavor without being true wasabi (Wasabia japonica). Its large, showy cotyledons make it one of the most visually striking microgreens available — and one of the most flavorful. Heavily frilled and ruffled at maturity, with light green serrated leaves and slow-bolting habits, Wasabina is a powerhouse green for all stages of harvest, from 10-day microgreens to full-size cooking greens.

Heat tolerant, cold tolerant, and suitable for year-round growing. The flavor intensifies when grown in fertile soil with consistent watering — plant in rich soil and keep well watered for the boldest wasabi kick. Approx. 300,000 seeds per lb.

Variety Details

• Species: Brassica juncea
• Type: Japanese mustard — open-pollinated, non-GMO
• Flavor: Sharp, peppery, wasabi-like — intensifies with maturity
• Leaf: Heavily frilled and ruffled; large cotyledons for microgreens
• Microgreens: Ready in 10 days
• Baby Leaf: Ready in 20–25 days
• Full Maturity: 40–45 days
• Seed Count: Approx. 300,000 seeds per lb
• Season: Cool-season annual — heat and cold tolerant, year-round capable
• Bolt Resistance: Slow to bolt

Planting Guide

• Best sown in spring or late summer/early fall for optimal leaf quality and flavor.
• Prepare fertile, well-draining soil; sow in a sunny location and keep soil consistently moist.
• For cut-and-come-again production, broadcast seeds densely and harvest regularly.
• Succession sow every 2 weeks for continuous harvest throughout the season.
• Fertilize as needed; the boldest flavor comes from plants grown briskly in rich soil.

Harvesting

• Microgreens: Harvest at 10 days — large, showy cotyledons with bold wasabi-like flavor.
• Baby leaf: Start harvesting at 20 days — tender, spicy, excellent for fresh eating and salads.
• Full size: 40–45 days — large ruffled leaves best suited for cooking.

Culinary Uses

• Microgreen trays — a restaurant-quality garnish with real wasabi heat
• Salads and sandwiches — baby leaves add a spicy, complex kick
• Asian dishes — stir-fries, seafood, and noodle dishes
• Tsukemono (Japanese pickling) — mature leaves hold up beautifully
• Ohitashi — blanched and seasoned with soy and sesame
• Side dish — lightly steamed or sautéed mature leaves with garlic and sesame oil