Wasabina

Leafy GreensSeedlings

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Placement

Any Row

First harvest

3 weeks

Final harvest

6 weeks

Nutritional facts

Vitamins A, C, K, Calcium, Antioxidants

Pet Friendliness

Toxic to animals

Product Description

Qualities:

Wasabina, a name that literally translates to ‘like wasabi’ in Japanese, this green shares the characteristic sharp of heat of wasabi root.

Wasabina’s extremely frilly, serrated leaves offer a great textural addition to dishes and its mild pungent flavour that is reminiscent of wasabi. Young leaves are tender and can be used in salads.

Wasabina is best eaten raw as a salad leaf when young and tender. Larger leaves are great in stir-fries and other Asian dishes.

Care And Harvesting Tips:

Cut and come again! Wasabina can be regrown multiple times, as long as you leave some leaves on the plant.

To harvest, snip the leaves closest to the base of the plant as they will be the first to mature.

Wasabina may develop long roots, so you may lift the net pods up to check the roots every 3 weeks and trim extending roots, leaving just one pinky finger length of roots extending from the base of the net pod.