Wasabia japonica WASABI (plant)

Wasabi, also known by the botanical name Wasabia japonica or Eutrema japonica, is a robust perennial plant that can reach a height of 20 to 30 cm.
Originally from Japan, this plant also thrives on the European continent.
Its thick and very aromatic leaves as well as its roots give off a unique scent. Wasabi seeds are small, thin and black, and usually ripen at the end of May, just after flowering.
To obtain viable wasabi seeds, it is recommended to plant the plants in the ground to promote rapid and natural pollination. Furthermore, Wasabi can also be multiplied by division in early spring.

The first evidence of this exceptional plant dates back to the 10th century, when it was used in traditional medicine. Today, its cultivation is booming, in particular to meet the growing demand for cooking, but also for the extraction of industrial biochemical products from its rhizomes.

Wasabi is an iconic condiment in Japanese cuisine, often served with sushi and sashimi. To prepare it, simply finely grate the rhizome. Its strong taste is often compared to that of other cruciferous condiments such as horseradish and mustard. In the form of a light green paste, Wasabi gives off an initial heat which quickly gives way to a sweet and aromatic flavor.

It is rare to find fresh Wasabi outside of Japan and its production areas. Most products sold under the name "Wasabi" are actually imitations made with horseradish, mustard and green coloring. For those lucky enough to taste real Wasabi, it is important to grate it just before tasting to fully appreciate the flavor.

Wasabi, plant 5 to 20 cm high, delivered in a clump with numerous roots.
Transplant it in a 1 to 3 liter pot with a mixture of potting soil and clay balls.
Water it copiously when planting and place the crop in the shade.
It is also possible to cultivate it in the ground in a cool, humid place in the shade, or in a place saturated with water.
Eutrema can also be grown as an aquatic bank plant.

Be careful, however, in summers that are too hot, this variety really fears excessive heatstroke.
Slugs and snails love its leaves.

• Very rustic, easily resists up to -20°C.
• Prestigious Japanese aromatic variety.
• Easy to grow.
• White flowers in spring.