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Wasabi

Eutrema japonicum or Wasabia japonica

INTRODUCTION

Wasabi, or Japanese horseradish, is a member of the Brassica family and is related to mustard, cabbage kale and broccoli.

Wasabi is grown for its pungent rhizomes or swollen stems, rather than the foliage, although the foliage is edible and can be added to summer salads.

It requires a shady, moist position to grow well and can take up to two years to reach a point at which it can be harvested. 

Soil Preparation

Growing your own wasabi is straightforward as long as you follow some basic rules.

Growing from seed is a poor choice, growing from a plant is the best option with the highest chance of success.

Sowing & Planting

On receiving your plant, first pot-on into a 9/10 cm pot and allow the plant to settle in.

Use a standard peat-free potting compost, keeping the container moist at all times and providing plenty of shade. Wasabi originates from the mountains of Japan growing next to rivers in deep shade.

Once your plant is established and you have a root system, transfer it into a larger container (at least 10ltr) or plant into an outdoor bed.

The soil/compost needs to be moist but well-drained. Wasabi will not tolerate sitting in water.

If you have a pond wasabi will be happy on the edge provided shade is available. Plant so the crown of the plant is not covered but remains slightly above the soil so new leaves will emerge unhindered.

Growing & General Cultivation

Wasabi is an undemanding crop to grow.

Keep moist and shaded at all times.

It is hardy down to -5c and will grow at temperatures up to 25c but is at its happiest between 8 and 15c.

Pests & Diseases

Being a member of the Brassica family, wasabi can be attacked by slugs, snails and aphids. Take all usual precautions.

Harvesting

Wasabi will take between 18-24 months to mature, so be patient.

Wasabi Flowers, foliage and root/rhizome are all edible.

To get the best from your crop, carefully lift the root from the growing position, remove the foliage and any soil and gently grate the root into a paste.

Only grate wasabi as required, it will lose its flavour and heat after about 45 minutes.

You can discover more about Wasabi here

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