Wasabi
Wasabi or Japanese Horseradish is a must for all fans of Japanese food, most often used with sushi as well as fish dishes. The highly flavoursome, slightly pungent spicy Wasabi paste has a strong hot intensity, similar to hot mustard but disappears quickly, leaving a sweet taste with no burning sensation. The Wasabi rhizomes/stems are finely grated or ground into a paste, the paste does loose its flavour quickly if left uncovered. Leaves can be eaten raw and have a spicy flavour, but a common side effect is diarrhea.
The Wasabi plant enjoys a shady position and high humidity, often found near rocky streams in Japan. Can easily be grown in containers with a free draining mix, with plenty of water. The large leaves are on long thin stalks given a lush green canopy, with white flowers appearing from late winter to early spring. Harvest the rhizomes in Autumn.
Wasabi japonica ‘Mazuma’
Wasabi or Japanese Horseradish is a must for all fans of Japanese food, most often used with sushi as well as fish dishes. The highly flavoursome, slightly pungent spicy Wasabi paste has a strong hot intensity, similar to hot mustard but disappears quickly, leaving a sweet taste with no burning sensation. The Wasabi rhizomes/stems are finely grated or ground into a paste, the paste does loose its flavour quickly if left uncovered. Leaves can be eaten raw and have a spicy flavour, but a common side effect is diarrhea.
The Wasabi plant enjoys a shady position and high humidity, often found near rocky streams in Japan. Can easily be grown in containers with a free draining mix, with plenty of water. The large leaves are on long thin stalks given a lush green canopy, with white flowers appearing from late winter to early spring. Harvest the rhizomes in Autumn.
Wasabi japonica ‘Mazuma’
Wasabi or Japanese Horseradish is a must for all fans of Japanese food, most often used with sushi as well as fish dishes. The highly flavoursome, slightly pungent spicy Wasabi paste has a strong hot intensity, similar to hot mustard but disappears quickly, leaving a sweet taste with no burning sensation. The Wasabi rhizomes/stems are finely grated or ground into a paste, the paste does loose its flavour quickly if left uncovered. Leaves can be eaten raw and have a spicy flavour, but a common side effect is diarrhea.
The Wasabi plant enjoys a shady position and high humidity, often found near rocky streams in Japan. Can easily be grown in containers with a free draining mix, with plenty of water. The large leaves are on long thin stalks given a lush green canopy, with white flowers appearing from late winter to early spring. Harvest the rhizomes in Autumn.
Wasabi japonica ‘Mazuma’