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Wasabi Mustard Greens
Inventory, bunch : 0
This item was last sold on : 01/19/18
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Wasabi mustard is leafy annual that produces large light green serrated leaves that grow in loosely packed heads. When harvested within a few weeks of germination as a microgreen, the sprouts are merely two rounded leaflets with only a subtle wasabi flavor. The leaves’ ruffly edge becomes more pronounced with maturity, as does its peppery bite. Like wasabi root, this green’s heat does not linger on the palate, but simply provides a sharp cleansing note with accents of horseradish and mustard.
Wasabi mustard greens are available late fall through spring.
Wasabi mustard greens are a variety of Brassica juncea, and of no relation to the wasabi usually seen as a sushi condiment (Wasabia japonica). Also commonly referred to as Wasabina, a name that literally translates to ‘like wasabi’ in Japanese, this green shares the characteristic sharp of heat of wasabi root. It is primarily used for microgreen or baby leaf production when its spice is at a minimum, but also suitable for harvest when fully mature for those that prefer a more intense heat.
Wasabi mustard greens are rich in Vitamins A, B and C, as well as anti-cancer phytochemicals.
Wasabi mustard greens are extremely versatile and may be eaten raw, stir-fried, steamed, braised or pickled. The young greens are delicate and tender, well suited for raw applications in salads, sandwiches, spring rolls or as garnishes. Mature leaves are best for cooked applications such as in the traditional Japanese dish ohitashi, literally meaning “to steep vegetables in a dashi base sauce”. Their ruffled texture also makes them an excellent pickling green for tsukemono (Japanese pickles). Complimentary flavors include, tuna, shrimp, salmon, crab, ham, smoked meats, ginger, sesame, soy, rice wine vinegar, mirin, miso, scallion, lemon, chili peppers and cream.
A compound found in Wasabi mustard greens as well as other cruciferous vegetables has been found to inhibit the growth of bladder cancer cells in rats. Allyl isothiocyanate (AITC) compound has been known, although perhaps not by name, in traditional Chinese and folk medicines for centuries and is continually prescribed today.
Mustard greens are native to India, but later spread eastward where varietal differentiation occurred in China and Japan. Like other Oriental mustards, Wasabi mustard greens are incredibly hardy and can grow almost year-round. They thrive in the cool months of spring and fall and tolerate the minimal sunlight offered during such seasons. Wasabi mustard greens develop the best flavor when planted in fertile soils so as to ensure a speedy growth cycle.
Recipes that include Wasabi Mustard Greens. One is easiest, three is harder.
|Vegetarian Times||Broiled Tofu and Steamed Mustard Greens with Spicy Mango Sauce|
|Adam's Heirlooms||Southern Mustard Greens|
|Adam's Heirlooms||Mustard Greens With Red Potatoes|
|Adam's Heirlooms||Mustard Greens and Sweet-Onion Saute|
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