Wasabi (Eutrema japonicum)

Real, freshly grated pungency that promises an extraordinary culinary experience? Cultivating this fascinating plant makes every gourmet gardener's heart beat faster. Wasabi (Eutrema japonicum), also known as Japanese horseradish, is a botanical and culinary specialty. It not only stands out as an attractive structural plant in the shade bed but, above all, as an absolute star in the kitchen. True wasabi is a rarity, far removed from the commercially available green paste in a tube. If you are looking for the ultimate, authentic taste experience for your home garden and an exciting cultivated plant, you'll find it here.

Scope of delivery: Strong plants in 9cm pots for €6.20 each or young plants in 7cm pots for €4.60 each.

Growth & Appearance

• Lifespan: Perennial and winter hardy.

• Height: Reaches a compact height of about 30 to 60 cm depending on the location.

• Habit: Grows as a perennial, herbaceous plant. The rich green, heart-shaped leaves sit on long stems. At the base, the plant gradually forms the coveted, thickened rhizome (rootstock).

• Bloom: In spring (from around March/April), delicate, white to slightly pink flower spikes emerge in loose panicles.

• Ingredients: Unlike chilies, which burn in the mouth, wasabi is rich in special mustard oil glycosides (isothiocyanates). These provide the characteristic, intense pungency that immediately rises to the nose but pleasantly fades after a short time.

Interesting Facts

• Other names: Japanese horseradish or water horseradish.

• Origin & History: Its home is the cool, shady mountain regions of Japan, where wild wasabi grows semi-submerged along the edges of clear, flowing mountain streams.

• Curious facts from around the world: Did you know that over 90% of the "wasabi" served in restaurants worldwide is not real wasabi at all? It is usually a mixture of common horseradish, mustard, and green food coloring. Real wasabi is a valuable luxury because its cultivation is considered challenging. Traditionally, the fresh rhizome is processed into a fine paste by grating it in circular motions on a special sharkskin grater (Oroshigane) to develop its full aroma.

Usage

• Culinary & Kitchen: As a fascinating plant for culinary gardeners, wasabi offers double benefits. The widely known, legendary spice is grated from the grown rhizome of the plant. What many don't know: the large, heart-shaped leaves and crisp stems also have a mildly pungent and extremely tasty flavor and can be wonderfully used in the kitchen.

Location, Care & Other Important Things

• Location: Shady to semi-shady, necessarily cool and sheltered from wind. The plant cannot tolerate direct midday sun.

• Care: Wasabi is thirsty! The nutrient-rich substrate should be kept consistently moist (however, waterlogging without oxygen should be avoided). A spot at the edge of a pond is ideal for imitating the natural conditions of Japanese mountain streams.

• Wintering: The plant is surprisingly robust. My own experience shows that it is frost-hardy down to below -10°C when kept in a pot.

Planting Out & Location

• Outdoors: Can be planted from spring to autumn.

• Cultivation tip: Since not everyone has a cool stream in their garden, pot cultivation is an excellent alternative. Choose a sufficiently large pot, use humus-rich, nutrient-rich soil, and place the pot in cool shade (e.g., under trees or on the north side of the house). On hot summer days, it must be watered regularly and thoroughly.

Wasabi in the Kitchen (DIY)

Since cultivating a thick rhizome requires patience (often 1.5 to 2 years), you can perfectly bridge the waiting time by using the aerial parts of the plant culinarily.

Using spicy wasabi leaves:

• As a salad highlight: Harvest young, tender leaves. They have a crisp texture and a pleasant, mild pungency. Simply wash, cut into strips, and toss into mixed green salads.

• Pickled stems (Sanbaizu): The leaf stalks can be cut into fine rolls and briefly marinated in a mixture of soy sauce, rice vinegar, and a little sugar. A fantastic, fresh side dish for fish or rice dishes.

• Pesto with a kick: Puree wasabi leaves with high-quality oil, toasted nuts, and some Parmesan to create an exceptional pesto that adds an exciting Asian note to any pasta dish.