Brassica juncea
Wasabi Mustard microgreens are for cooks who want heat with complexity. ChefPax grows Brassica juncea — the same botanical family as brown and oriental mustard — under conditions specifically designed to amplify the pungent, wasabi-like heat that gives this variety its name.
Seeded at 1.5 oz per 10×20 tray with strong airflow during the light phase, and harvested in 8–10 days, our wasabi mustard develops a sharp, concentrated heat profile that goes beyond simple spice. There's a layered quality to it — first the mustard bite, then the sinus-clearing warmth of wasabi, then a clean green finish. It's a microgreen that earns its place at the table.
Austin's sushi and Asian fusion scene has embraced wasabi mustard microgreens as a locally-grown alternative to imported wasabi products. The heat level is more nuanced than raw wasabi paste, making it easier to control the intensity in a dish. Whether you're finishing sushi rolls, building a poke bowl, or adding heat to a cold noodle salad, wasabi mustard microgreens deliver an authentic flavor impact that's hard to replicate with condiments alone.
Wasabi mustard microgreens deliver sharp, pungent heat with clear wasabi and mustard notes — a two-stage burn that clears the sinuses but fades cleanly. The initial bite is assertive and direct, followed by a warm, lingering finish. There's a fresh green quality underneath the heat that distinguishes it from simple spice. This is one of the most complex-flavored microgreens we grow.
Wasabi mustard microgreens are rich in vitamins A, C, and K, and contain significant concentrations of glucosinolates — the same compounds that give the heat and have been studied for their potential role in metabolic health. The isothiocyanates released when you chew mustard microgreens are the same class of compound found in wasabi root.
For a deeper look at vitamins and phytonutrients studied across varieties, see the microgreens nutrition guide.
Your live wasabi mustard tray develops flavor intensity with continued light exposure — keep it in a bright spot (not direct harsh afternoon sun) at room temperature. The heat level can increase slightly over the first few days post-delivery. Snip as needed and expect 5–7 days of peak freshness.
Full storage tips — container types, fridge placement, and shelf life by crop — are in the microgreens storage guide.
30 min
Homemade sushi rolls with wasabi mustard microgreens for an authentic, spicy kick.
20 min
Hearty ramen bowl topped with spicy wasabi mustard microgreens for bold flavor.
20 min
Crispy pan-seared chicken with a sweet-savory glaze, finished with spicy mustard microgreens.
No — real wasabi comes from Wasabia japonica, a completely different plant. Wasabi mustard microgreens (Brassica juncea) produce a similar compound class (isothiocyanates) that creates comparable heat, but the flavor is slightly different — more mustard-forward with a wasabi-like quality, rather than pure wasabi.
Very — heat breaks down the isothiocyanates that create the pungent flavor, so cooking wasabi mustard microgreens eliminates the heat almost completely. Always use them raw as a finishing element. Add after plating warm dishes, not during cooking.
Yes — we offer Wasabi Mustard in both 10×20 live trays and 5×5 trays. The 5×5 yields about a quarter of the volume of a 10×20 and is perfect for households that want the heat accent without using a full tray.
