Wasabi Arugula is an herb that every gardener should consider for their landscape.
Yesterday we visited the greenhouse facility of Primal Gardens in Seminole, TX. You will be hearing more about that trip in a few days. For now, I want to concentrate on a plant that we discovered while on the visit.
The owner of the facility, Geoff Gray, was showing us their aquaponics herb growing area and handed each of us a leaf from a plant growing in part of the grow beds. The plant was a rather delicate looking herb with spoon-shaped leaf with toothed margins. The plants we saw were already flowering and shoed small yellow flowers.
Tasting the tender leaves was a surprise. The initial taste was rather bland, but as soon as the leaves crushed in the mouth, the sensation was unexpected — the flavor of wasabi, a condiment prevalent in Japanese cooking, filled the mouth and the nose. Unlike true wasabi, the sensations were quick but did not linger.
The taste was delightful. My thought was this would be a great addition to a summer salad for a bit of spice. I am also eager to try it as an addition to some of the stir fry dishes we prepare as part of our diet.
Both the leaves and the flowers of this plant are edible.
Planting and Care
Wasabi Arugula (Diplotaxis erucoides)
45 days to maturity
Prefers well-drained fertile soil with a pH of 6.0 – 6.8. Wasabi Arugala likes full sun but can tolerate partial shade. Considered a cool weather plant can be quick to bolt in the summer heat. May winter over in some locations. In tunnels or greenhouses, can be winter grown. Direct seed 1/8” deep. Should germinate in 5 – 7 days. Succession plantings of 2 – 3 weeks will keep a constant supply available.
Clip leaves for cut and come again use. Harvest flowers as they appear for use in salads.
We have added Wasabi Arugula to our planting guide. To download the updated guide click HERE.
Links and Resources
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