Japanese Wasabi Arugula – Organic

The flavor of real wasabi is second to none… except for this impressive wild arugula that replicates it incredibly well! Also called false arugula and white arugula, this small annual native to the northern part of the Mediterranean basin grows in clay soils, most often limestone. It is found a lot on the compacted soil of vineyards and orchards where it flowers almost all year round in temperate climates. Find a rather humid place in the garden, in the sun or in partial shade.

In the kitchen

As it is easily cultivated and grows very quickly, it is gaining popularity with chefs who see enormous potential in salads (young leaves), in soups (tougher leaves) or briefly steamed. Like most cruciferous greens, Wasabi arugula blooms quickly in the heat. Fortunately, its buds, small white flowers and young fruits are also edible with a taste reminiscent of mustard and garlic. The first leaves are harvested only 32 days after sowing: it can therefore be sown at intervals of one week until June and start again at the end of August.

Other uses

Thanks to its taproots, you can use it as green manure to loosen compacted soils and at the same time release phosphorus that cannot be assimilated by other plants. It is also a honey plant popular with pollinators. Rich in protein and vitamin C, Wasabi arugula has expectorant, stimulating, antiscorbutic and diuretic properties. It was formerly used as an infusion and decoction.

Number of days for harvest: 32