Micro Wasabi contains vitamins A, B, C, and K, manganese, fiber, calcium, and beta-carotene. Latin Name: brassica juncea Other Names: Seed Presoak: No Days to Maturity: 8-12 Germ time: 2-3 days Growth Medium Preference: Soil or Hydroponic Nutrients: antioxidants, fiber, Vitamins A,C, E, and K Microgreen Colors: A white stem with a bright geen top Microgreen Flavor: A bold mustard flavor with spice Microgreen Texture: Soft and slightly crunchy A great addition to sandwiches, salads, soups, wraps and any meal that could use a burst of vitamin packed fresh greens! This study has been cited at least 13,000 times on the internet since then. In Japan too, only a small number of restaurants serve wasabi dishes and not much aware of the fact that the green paste (sauce) on the sashimi is not wasabi but actually a colored horseradish and mustard paste. Microgreens resistant to chilling injury can be held as low as 1 °C (Berba & Uchanski, 2012). The popularity of wasabi in English-speaking countries has tracked that of. However, these microgreens still pack a punch of spiciness. Microgreens freeze rapidly if held below 0 °C, causing substantial physical damage. These greens are spicy, bold, and have a horseradish & mustard flavor. , growing steadily starting in about 1980. Because microgreens are rich in nutrients, smaller amounts may provide similar nutritional effects compared to larger quantities of mature vegetables. Wasabi root is very intensely flavored, so it should be used sparingly. Sarah E. (verified owner) – June 29, 2020, drkamlesh.agarwala (verified owner) – November 7, 2020. Wasabi root is traditionally used as an herb and flavoring agent for condiments and in various dishes. Micro Wasabi is very small in size, averaging 3-5 centimeters in height, and has thin, pale, light green stems that bear 2-3 bright green, tender, heart-shaped leaves. They are most commonly used in sushi and sashimi dishes, sprinkled on top of miso or noodle soups, and used in many other Asian dishes. Micro Wasabi can be grown year-round and is most commonly used as a pungent garnish, perfect for pairing with the subtle, clean flavors of raw seafood. (Only these microgreens are the newborn baby version, as explained in last weekâs greens post) Being that wasabi greens are not so common, it was tough for me to find an iota of nutritional information specific to the leaf. Nasturtium microgreens contains about 130 mg vitamin C per 100 grams (3.5 oz), about the same amount as in parsley. MicroGreens are the stage of the plant between the sprout and the full-grown produce. This mustard is great to use fresh in spring rolls, sandwiches, stir fry, or dishes where you want some spice. Micro Wasabi the young edible versions of the green and is also known as Chinese mustard, Indian mustard, and Oriental mustard, Micro Wasabi was created specifically for microgreen production and has a sharp, peppery flavor. Store wasabi microgreens in your refrigerator in its plastic clamshell. Micro Wasabi was named after the root due to the similar pungent flavor, but unlike the wasabi root, Micro Wasabi can be eaten whole without any additional preparation. It's a charming little microgreen with green, heart-shaped leaves over thin, crisp stalks. They are very versatile and can be used as a salad and to enhance entrees and other side dishes. Peel and grate fresh Wasabi and puree with mayonnaise to use as a condiment for sandwiches, fish or in coleslaw. ITEM SPECSSize:Choose 4oz., 8oz., or 16oz.Features:Freshly CutOrigin:CaliforniaPRODUCT INFOMicro wasabi greens offer big wasabi flavor in a tiny package. Wasabi microgreens found the highest in potassium content [ 7] with 387 mg per 100 g, thatâs even higher than the 358mg in the banana!