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Wasabi Greens

DAYS TO SPROUT

DAYS TO
SPROUT

5-10 days

MATURES IN

MATURES
IN

45 days

TASTE IT FOR

TASTE IT
FOR

6-8 weeks

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Care & Harvest

💡Temperature: Prefers cooler temperatures (60-70°F), and if placed in higher temperatures, it will turn bitter and bolt.

 

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod

 

🥬 Harvest: For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 4 inches tall to let the inner leaves continue to grow. Harvest and eat the whole leaf, including the stalk. Leave 1/3 of the plant if you want it to continue growing. To harvest the full head, wait until it reaches maturity, then harvest from the base.

Quick Facts

Wasabi Greens, also known as brown mustard greens, are an annual herb native to Eurasia that have been cultivated for over 4,000 years. They are not technically related to the wasabi rhizome traditionally used in Japanese cuisine, but earned their name for their similar, spicy flavor.

Wasabi Greens are known for their pungent, wasabi-like aroma and flavor once leaves are cut or eaten. The plant has bright green, serrated leaves and produces yellow flowers when bolting, which is 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. They also contain allyl isothiocyanate (AITC), which not only produces the plant’s signature flavor but has been shown to inhibit the proliferation of some cancers and have antimicrobial properties.

Baby Wasabi Greens add a burst of flavor to salad mixes, fresh spring rolls, and dishes with ginger and sesame. The greens are also often used in stir-fries, as lightly cooking the leaves helps dissipate their heat to reveal a sweet, full flavor.

Harvest to Plate Recipe

How To Cook Wasabi Greens

INGREDIENTS

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

INSTRUCTIONS

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.

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