Wasabi

Season Overview

Description

Wasabi, also known as Japanese horseradish, is a perennial herbaceous plant that is particularly prized for its pungent root. It originates from Japan, where it grows wild on the shady, damp banks of streams in mountainous regions. The root is grated and used in Japanese cuisine as a spicy seasoning paste, e.g. for sushi. Real wasabi is very difficult to grow and is rare outside Japan. It is often replaced by colored horseradish. Wasabi develops large heart-shaped leaves and forms small white flowers on long stalks.

Growing tips

Wasabi requires cool temperatures (8-20 °C) and high humidity - ideal are stream banks or shady greenhouses. The plant is very sensitive to heat and direct sunlight. Regular watering with clean, cool water is essential. The rhizomes (not roots) are the edible part and develop slowly over the years. When flowering, tuber formation can stagnate - flowers break out early if no seeds are desired.

Details

Germination temperature

12 – 18 °C (Degrees Celsius)

Plant distance

30 cm

Row spacing

40 cm

Seeding depth

1 cm