Any Row
4 weeks
8 weeks
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.
Harvest the leaves from the outer layer first.
Or harvest the whole head, harvest from the base at week 4-8.
Any Row
4 weeks
8 weeks
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