AS LOW AS $39/mo with Affirm




5-10 DAYS







Care & Harvest

Wasabi Greens should be thinned to no more than 3 plants per yCube. Wasabi Greens have a long taproot, or central root, that should be checked monthly. Trim any roots that are brown or extending past the yPod.

Wasabi Greens thrive in cool temperatures and with full sun. They will do best in the center of your Gardyn where they will get the most intense light.

Wasabi Greens can be harvested early for baby greens, or you can wait to harvest more mature leaves. Harvest the outer leaves first by cutting at least one inch above the base, leaving the crown to let the small inner leaves grow. When you harvest wasabi green make sure to also harvest the leaf stalk.

Quick Facts

Wasabi Greens are an annual herb that have been cultivated for over 4,000 years, and are native to Eurasia.

Wasabi Greens are a variety of Brassica juncea (also known as Brown Mustard) and are not technically related to the wasabi rhizome traditionally used in Japanese cuisine, but they impart a similar spicy flavor. Wasabi mustard has green serrated leaves and produces yellow flower buds that are typical for plants in the mustard family. 

Wasabi greens are rich in Vitamins A, B, and C, along with an impressive suite of Brassica phytochemicals.  Wasabi greens contains allyl isothiocyanate (AITC)- which has been shown to inhibit the proliferation of some cancers and work as an antimicrobial. This volatile sulfur compound gives Wasabi greens their pungent flavor and aroma upon breaking and eating the leaves.

Commonly grown as baby leaf for salad mixes, fresh spring rolls, and complementing dishes with ginger and sesame. Wasabi Greens are also used in stir-frys. When the leaves are raw, they have a pungent, spicy wasabi-flavor. Lightly cooking wasabi greens will dissipate the mustard heat to reveal a sweet, full flavor.

Harvest to Plate Recipe


Photo / Recipe Source: The Roasted Root


Vegetable Bowls:

  • 1 cup uncooked brown rice
  • 2 tablespoons olive oil
  • 1 large bushel broccolini, chopped, or 1 large crown broccoli
  • 4 cloves garlic, minced
  • 1 bunch green onion, chopped
  • 4 cups baby spinach, or kale
    1/4 teaspoon sea salt, to taste

Creamy Wasabi Sauce:

  • 3 tablespoons olive oil
  • 1 tablespoon tahini
  • 3 tablespoons liquid aminos
  • 2 tablespoons rice vinegar
  • 2 to 3 teaspoons wasabi paste, to taste
  • 2 tablespoons nutritional yeast, optional
  • 2 teaspoons pure maple syrup

For Serving:

  • 1 ripe avocado, peeled and sliced
  • 1/2 small cucumber, sliced
  • Microgreens for serving, optional


Prepare the Wasabi Sauce:

  1. Blend the ingredients for the Wasabi Sauce in a small blender or whisk vigorously in a bowl until combined. NOTE: If your sauce is super thick and pasty, add 2 to 3 tablespoons of water to thin it out

Prepare the Vegetable Bowls:

  1. Cook rice according to package instructions.
  2. While rice is cooking, saute the vegetables. Add the olive oil to a medium-sized non-stick skillet, along with the chopped broccolini. Cook covered over medium-high heat, stirring occasionally, until broccolini has softened, about 5 to 7 minutes. Add the garlic and green onion, and continue cooking until fragrant, about 3 minutes. Add the baby spinach, cover the skillet, and cook until spinach has wilted, about two minutes. Add sea salt to taste.
  3. Add the cooked rice and wasabi sauce to the skillet with the vegetables. Stir everything well and add sea salt and/or liquid aminos and wasabi to taste.
  4. Divide rice and veggies between 2 or 3 bowls. Top with sliced cucumber, avocado, and microgreens.