Wasabi - Also for tsukemono, ohitashi, stir-frying, and pickling.

'Wasabi-na' is a Japanese specialty green mustard bred for its wasabi like flavor. The name means 'like wasabi' in Japanese because the taste of the leaves remind you of the flavor of wasabi. The bright green leaves are deeply serrated with curly edges when mature. They are beautiful as a baby leaf, give volume to winter salads and are very good for bunching. Use delicate baby leaves for salad and fresh eating and mature leaves for tsukemono, ohitashi, stir-frying, and pickling. Seeds can be sown little and often and eaten as micro-greens or used as a garnish. Alternately grow until the leaves are a few centimetres in size and use in a baby leaf salad and mesclun mixes. Left to grow to full size, whole heads can be harvested, or pick individual mature leaves one or two at a time and the plant will continue to grow. The flavor is at its best when grown briskly so plant in fertile soil and keep well watered. Start harvesting at 20 days for baby leaf or 45 days to maturity. For cut-and-grow-again crops, seed can be densely broadcast.