Wasabina Seeds
CULINARY GREEN · 2027 VARIETY · 10+ SEEDS · Wasabina Mustard Seeds Wasabina makes a fast, frilled mustard green with a lively wasabi-like heat. Harvest young for salads and garnish, or cook mature leaves into stir-fries, noodles, and so...
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- Season
- 2027
CULINARY GREEN · 2027 VARIETY · 10+ SEEDS
Wasabina Mustard Seeds
Wasabina makes a fast, frilled mustard green with a lively wasabi-like heat. Harvest young for salads and garnish, or cook mature leaves into stir-fries, noodles, and soups.
In The Kitchen
Use young leaves raw with rice vinegar and sesame, or wilt mature leaves into ramen, dumplings, fried rice, and brothy soups.
Growing Notes
- Sow in cool weather in fertile, evenly moist soil.
- Succession sow for a steady supply of tender leaves.
- Harvest young for a gentler bite.
- Shade plants during hot weather.
Packet: 10+ seeds. Cool-season mustard; heat increases as leaves mature.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.