Mustard Wasabina Greens are light green serrated leaves that have that hot and spicy flavor that resembles Wasabi.
Young leaves of these plants are usually eaten raw mixed in salads. The more mature ones are best eaten cooked. Mustard Wasabi Greens are most commonly used for baby leaf or microgreen production.
They are available from fall and through the spring.
Kingdom: Plantae
Order: Brassicales
Family: Brassicaceae
Genus: Brassica
Species: B. juncea
Binomial name: Brassica juncea
Mustard Wasabina Trivia
- Wasabi Mustard isn’t related to the sushi dressing “Wasabi” (Wasabia japonica).
- It has been used in traditional Chinese medicine for centuries
Mustard Wasabina Buying Guide
Just as you’re looking for any other Asian Greens, try buying them at the farmer’s markets if you’re not already growing them yourselves.
Watch out for the leaves as they should be bright green and serrated with no spots or holes in them.
With greens in general, you should avoid wilted, yellowing or browning leaves if possible.
Mustard Wasabina Production & Farming in Texas
When Asians arrived in Texas, they wanted to bring their greens across the world and that’s when it all started for Asian Greens.
Asian Greens production in Texas is just starting to gain its popularity as people are starting to be aware of their health benefits with low calories involved.
People still aren’t quite sure is it profitable enough to grow these vegetables in Texas, but the popularity is slowly rising.
Pesticides
More often than not, leafy greens do have plenty of pesticide residues in them. Because Mustard Greens are sometimes also used as a natural pesticide, they don’t have as many pesticide residues in them.
Geography
The greens primarily came from India but were later widespread to other Asian countries such as China and Japan.
They’re easy to grow and will produce in about sixty days. They’re very hardy and grow throughout the year but hit their peak during cool months. They produce best in well-drained soil and a light frost will enhance the flavor.
Packaging
The greens are sent to the stores via large wooden boxes where they’re sold either just tied to their stems or in plastic bags.
Enjoying Mustard Wasabina
Leafy Greens are very versatile in general and these can be prepared in many different ways. They can be eaten raw, stir-fried, braised, pickled, or steamed.
When the greens are young and tender they’re best raw thrown in salads, sandwiches, or garnishes. The mature greens taste best when cooked.
Their texture makes them a delicious pickling green, they can also be dipped in different types of sauces.
Storage
To store Wasabi Mustard Greens, wrap them in a paper towel and seal them in a plastic bag. Put them in the crisper drawer of the refrigerator and they can store up to several days.
Cooking
The best way in my opinion is to use the young wasabi mustard greens in a salad. To start, separate the leaves from the stems and discard the stems. Wash the leaves and cut them into smaller pieces before putting them in a large bowl. Put oil, lemon juice, parmesan, soy sauce, garlic, pepper, and salt. Massage the greens and gently crush them to work into the flavor. The greens should get a bit darker than they normally are. Taste the salad and add more ingredients if required. Serve and enjoy.
Nutrition:
Wasabi Mustard Greens are also a great source of:
- Vitamins A, B & C
- Anti-Cancer phytochemicals
When Are Mustard Wasabina in Season in Texas?
To find out when Mustard Wasabina are in season in Texas, please check the seasonal chart below. Why is this important? We are rarely encouraged to think about the physical lengths our food travels before arriving on the market shelves. And all of this travel comes with a hefty environmental cost that is concealed from the consumer’s eye. One of the most salient benefits to eating seasonally is that you are effectively reducing your carbon footprint and supporting a more geographically sustainable food economy. Check other fruit and veg that’s in season in Texas now.