Wasabina is a specialty Japanese mustard green with light green, deeply serrated leaves. Young leaves have a milder wasabi-like flavour, while mature leaves become bolder and spicier; both work fresh, cooked or pickled.
Sow indoors 3–4 weeks before planting out or direct sow when spring soil reaches 55–60°F. Make repeated sowings every 3 weeks for a steady harvest, and grow the plants in fertile, well-drained soil with even moisture.
Features
Open-pollinated variety
Cold-tolerant green
Leaves can be harvested young or mature
Flowers provide nectar and pollen
Spacing: 12 inches apart for mature greens
Seed depth: ¼ inch
Germination: 4–10 days
Row coverage: 30 feet for mature greens; 6–8 feet for baby greens
