Wasabi Mustard Seeds

Sometimes referred to as ‘’Wasabina,’’ meaning ‘’like-wasabi’’ in Japanese, this plant is a versatile option for adding a spicy wasabi flavour to your favourite Asian dishes. Wasabi mustard is an incredibly hardy mustard that can be grown almost year-round, though it performs best during the cooler months of spring and fall, even with little sun.

The greens are most commonly harvested when young, at about 4-6 inches, when spices are at a minimum. The mature plants grow to about a foot tall, and the full-sized ruffled leaves are usually served cooked. The flavour is peppery, reminiscent of mustard and horseradish, milder than ‘’real’’ wasabi and without the famous nose burn. Excellent for salads, sandwiches, spring rolls or as a fresh garnish, Wasabi mustard is a great homemade substitute to regular wasabi to complement your favourite sushi dishes.

- Latin Name: Brassica juncea
- Life Cycle: Annual
- Days to Maturity: 30-45
- Planting Depth: 5 mm
- Plant Spacing: 15 cm
- Growth Habit: 30-60 cm tall

GROWING INSTRUCTIONS

The name of the popular condiment actually comes from a broad leafy green vegetable. Mustard, a relative of cruciferous vegetables like broccoli, cauliflower, cabbage and kale, enjoys the same cool weather conditions as its wholesome family members.

Start seeds, inside or out, 3 weeks before the last frost date. They should be lightly covered with soil, and planted about 2 cm apart. After sprouting, thin to 10-15 cm apart. Plantings can be made every few weeks in spring, and again in midsummer, to enjoy continual harvests throughout the year. Timing is important though, mustard should be ready to harvest anywhere from 40-60 days, but will not grow well during the hottest summer months.

Cut the tender new growth for fresh eating, larger leaves begin to get tough and will require some form of cooking. Choose a site with rich, well-drained soil that receives full sun. Mustard will require about 5 cm of water per week. Keep the soil moist and watch the towering foliage thrive.

Other than that, these greens won’t require too much attention or maintenance. The flowers make a pretty, edible garnish. And when the seed pods turn from green to brown, be sure to collect them, lest they break open and sow seeds all over the garden. The seeds are very useful in the kitchen, great for batches of pickles, relishes or dressings. Ground them down and make your own specialty mustard!

QUICK FACTS

- All parts of the mustard plant are edible: the seeds, the leaves and flowers.

- Mustard seeds will remain viable for 4 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.