Type: Open Pollinated / Heirloom
Relative Days: 21 Baby Leaf / 45 Full Size
Life Cycle: Annual
Characteristics:
Wasabi Mustard is a distinctive mustard green prized for its tender texture, excellent loft, and sweet flavor followed by a mild, wasabi-like bite. Not to be confused with true wasabi, this leafy mustard produces broad, bright-green leaves with deeply scalloped margins that add attractive shape and volume to salad mixes. Soft, tender leaves can be harvested young for excellent baby greens or allowed to develop for traditional fresh mustard uses. Plants are slow to bolt and can be planted densely to maintain an ideal baby-leaf size while encouraging longer petioles for easier harvesting. With its unique flavor, attractive foliage, tender texture, and excellent baby-leaf performance, Wasabi Mustard is an exciting way to add both visual interest and a little extra zip to fresh greens.
Mustard (Brassica rapa, Brassica juncea)
Mustard is a cool-season crop cultivated for its leaves, which can either be broadleaved or curled. Broadleaved mustard has wide, flat leaves, while curled mustard features narrow, wrinkled leaves, similar to spinach. Curled mustard is more tolerant of colder temperatures and can be grown into the winter, unlike broadleaved mustard, which is less cold-hardy. However, the wrinkled texture of curled mustard leaves can trap sand and dirt, making cleaning more challenging, although mulching can help reduce this problem.
Temperature
Mustard grows best in temperatures of 45°F or higher.
Soil
Mustard requires well-drained soil that remains moist. The ideal soil pH is 6.5 or higher. For managing club root, a pH over 6.8 is necessary.
Planting
Plant mustard and turnips as soon as the soil can be worked in spring. For optimal production, they need well-drained soil and full sun. Plant seeds in moist soil, which is especially important for fall crops. Lightly cover the seeds with soft soil or compost, then water the row to encourage sprouting. For fall crops, consider covering the seeds with sand or light-colored mulch to keep the row cool.
Spacing
Create ridges in the soil that are 6 to 8 inches high and space the plants 4 to 8 inches apart in the row, with 18 to 24 inches between rows.
Harvest
Mustard greens are best harvested before the weather becomes too hot, as heat can make the leaves tough and strongly flavored. Harvest the young, tender leaves by cutting the large outer leaves and leaving the inner ones to grow. You can also cut the entire plant. Greens can be stored for several days in closed plastic bags in the refrigerator.
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