Wasabina Mustard Seeds | Spicy Microgreens & Baby Leaf

Grow Wasabina mustard seeds for light green, frilled leaves with a sharp, peppery, wasabi-like bite. Harvest young shoots for a bold garnish, tender baby leaves for salads and sandwiches, or larger ruffled leaves for stir-fries and sautéed greens. This Japanese mustard is Brassica juncea, not true wasabi.

What you are ordering

This listing is for seeds, not live plants or harvested greens. Choose 500 seeds, 2,000 seeds, 1 oz, 4 oz, or 1 lb. One cart quantity purchases one selected pack. The 4 oz option is currently labeled approximately 60,000 seeds; weight-based seed counts are estimates and vary by lot.

Variety highlights

• Variety: Wasabina Japanese mustard.
• Botanical name: Brassica juncea.
• Seed type: listed as open-pollinated and non-GMO.
• Leaf: light green, serrated, heavily frilled and ruffled as plants mature.
• Flavor: spicy and wasabi-like, generally stronger in mature leaves.
• Harvest stages: microgreens, baby leaf, and full-size cooking greens.

When and where to grow

Spring and late summer to early fall generally provide the best conditions for tender leaves. Wasabina is a cool-season crop with some cold tolerance; extended heat, drought, and long days can encourage flowering and stronger flavor. Slow-bolting characteristics do not prevent bolting. Outdoor year-round production depends on local climate, while controlled indoor conditions can extend microgreen production.

Choose a sunny site with fertile, well-drained soil. In warmer conditions, some afternoon shade can help protect leaf quality. Keep the soil consistently moist without waterlogging it.

Planting for baby leaves and mature greens

Direct sow into a fine, prepared seedbed, covering lightly with approximately ¼ inch of soil. Water gently so small seeds are not washed away. Thin crowded seedlings and allow more space for plants intended to reach full size; dense sowing is better suited to young-leaf harvest than mature plants. Sow a fresh batch about every two weeks while conditions remain suitable.

Water at soil level when possible and avoid allowing the bed to dry out repeatedly. Feed according to your soil conditions and the directions on a vegetable fertilizer. Check young plants for flea beetles and other leaf-feeding pests; a suitable insect cover can help protect clean foliage.

Growing microgreens

Sow evenly in a clean tray of suitable growing medium without piling seeds in thick clumps. Keep moist, provide good airflow, and move seedlings into suitable light after emergence. Harvest once the seed leaves are open and the shoots reach a useful size, often around 10 days under favorable conditions. Timing varies with temperature, light, and sowing density.

Use clean equipment and water, and discard growth showing mold or spoilage. Microgreens are normally cut once above the medium; start a fresh tray for the next crop rather than expecting repeated microgreen harvests.

Container care

Use a container with drainage holes and fresh, well-drained potting mix. Shallow trays suit microgreens; deeper pots suit baby leaves and larger plants. Thin seedlings to prevent crowding, water regularly, and avoid leaving pots standing in water. Containers may need more frequent watering than garden beds.

Harvesting and kitchen uses

• Microgreens: often ready around 10 days; cut cleanly above the growing medium.
• Baby leaves: begin checking around 20–25 days for tender salad-sized leaves.
• Mature greens: often ready around 40–45 days, depending on conditions and desired size.

For repeat baby-leaf picking, remove outer leaves or cut above the growing point while leaving enough foliage for recovery. Allow plants to regrow before harvesting again. Heat, flowering, and heavy cutting can reduce regrowth.

Add fresh young leaves to salads and sandwiches, or use microgreens as a spicy garnish for seafood and noodle dishes. Larger leaves suit stir-fries, steaming, sautéing with garlic and sesame oil, Japanese-style pickles, or blanched greens seasoned with soy and sesame. Refrigerate harvested greens promptly and use while fresh.