CABBAGE WASABINO AB
Brassica rapa var. japonica
RécolteConseils de semis
Cycle de vie : biennial
Durée de levée : 15 to 20 days.
Température de levée : 15 to 20°C
Technique de semis : on the fly
Profondeur de semis : equal to the seed size
Contenants de semis : in terrine / open ground
Conseils de culture
Description
Wasabino cabbage is a variety that produces leaves with finely serrated, slightly curled edges and a deliciously spicy, slightly strong flavor reminiscent of horseradish. The young shoots can be eaten in a mesclun salad, where they add an excellent, spicy, and refreshing note.
It is cold resistant.
How to successfully sow wasabino cabbage
Sow indoors from January to March and outdoors from March to September, in the open ground, every 15 to 30 days to ensure a regular harvest. Sowing is possible all year round.
Sow at a depth equal to the size of the seed, in rows, spaced 15 to 20 cm apart.
The soil must be kept moist at all times.
Harvesting wasabino cabbage
Young shoots can be harvested after 3 weeks to be eaten like mesclun, or every 30 to 45 days to be used in stir-fries, for example. You can make 2 to 3 cuts, 3 cm from the ground, depending on the season.
