{"product_id":"wasabi-eutrema-japonicum","title":"Wasabi (Eutrema japonicum)","description":"\u003cp data-path-to-node=\"0\"\u003eReal, freshly grated pungency that promises an extraordinary culinary experience? Cultivating this fascinating plant makes every gourmet gardener's heart beat faster. \u003ci data-path-to-node=\"0\" data-index-in-node=\"185\"\u003eWasabi (Eutrema japonicum)\u003c\/i\u003e, 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.\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eScope of delivery:\u003c\/b\u003e Strong plants in 9cm pots for \u003cb data-path-to-node=\"1\" data-index-in-node=\"51\"\u003e€6.20\u003c\/b\u003e each or young plants in 7cm pots for \u003cb data-path-to-node=\"1\" data-index-in-node=\"95\"\u003e€4.60\u003c\/b\u003e each.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"2\"\u003eGrowth \u0026amp; Appearance\u003c\/h3\u003e\n\u003cul data-path-to-node=\"3\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"3,0,0\"\u003e\u003cb data-path-to-node=\"3,0,0\" data-index-in-node=\"0\"\u003eLifespan:\u003c\/b\u003e Perennial and winter hardy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"3,1,0\"\u003e\u003cb data-path-to-node=\"3,1,0\" data-index-in-node=\"0\"\u003eHeight:\u003c\/b\u003e Reaches a compact height of about 30 to 60 cm depending on the location.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"3,2,0\"\u003e\u003cb data-path-to-node=\"3,2,0\" data-index-in-node=\"0\"\u003eHabit:\u003c\/b\u003e 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).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"3,3,0\"\u003e\u003cb data-path-to-node=\"3,3,0\" data-index-in-node=\"0\"\u003eBloom:\u003c\/b\u003e In spring (from around March\/April), delicate, white to slightly pink flower spikes emerge in loose panicles.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"3,4,0\"\u003e\u003cb data-path-to-node=\"3,4,0\" data-index-in-node=\"0\"\u003eIngredients:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"4\"\u003eInteresting Facts\u003c\/h3\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eOther names:\u003c\/b\u003e Japanese horseradish or water horseradish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eOrigin \u0026amp; History:\u003c\/b\u003e Its home is the cool, shady mountain regions of Japan, where wild wasabi grows semi-submerged along the edges of clear, flowing mountain streams.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eCurious facts from around the world:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"6\"\u003eUsage\u003c\/h3\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-path-to-node=\"7,0,0\" data-index-in-node=\"0\"\u003eCulinary \u0026amp; Kitchen:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"8\"\u003eLocation, Care \u0026amp; Other Important Things\u003c\/h3\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eLocation:\u003c\/b\u003e Shady to semi-shady, necessarily cool and sheltered from wind. The plant cannot tolerate direct midday sun.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eCare:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eWintering:\u003c\/b\u003e The plant is surprisingly robust. My own experience shows that it is frost-hardy down to below \u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"147\"\u003e-10°C\u003c\/b\u003e when kept in a pot.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"10\"\u003ePlanting Out \u0026amp; Location\u003c\/h3\u003e\n\u003cul data-path-to-node=\"11\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb data-path-to-node=\"11,0,0\" data-index-in-node=\"0\"\u003eOutdoors:\u003c\/b\u003e Can be planted from spring to autumn.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb data-path-to-node=\"11,1,0\" data-index-in-node=\"0\"\u003eCultivation tip:\u003c\/b\u003e Since not everyone has a cool stream in their garden, \u003cb data-path-to-node=\"11,1,0\" data-index-in-node=\"81\"\u003epot cultivation\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-path-to-node=\"12\"\u003e\n\u003ch3 data-path-to-node=\"13\"\u003eWasabi in the Kitchen (DIY)\u003c\/h3\u003e\n\u003cp data-path-to-node=\"14\"\u003eSince 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.\u003c\/p\u003e\n\u003cp data-path-to-node=\"15\"\u003e\u003cb data-path-to-node=\"15\" data-index-in-node=\"0\"\u003eUsing spicy wasabi leaves:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"16\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,0,0\"\u003e\u003cb data-path-to-node=\"16,0,0\" data-index-in-node=\"0\"\u003eAs a salad highlight:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,1,0\"\u003e\u003cb data-path-to-node=\"16,1,0\" data-index-in-node=\"0\"\u003ePickled stems (Sanbaizu):\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,2,0\"\u003e\u003cb data-path-to-node=\"16,2,0\" data-index-in-node=\"0\"\u003ePesto with a kick:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pflanzenwelten Andre Heinek ","offers":[{"title":"7cm pot","offer_id":55556444094849,"sku":null,"price":4.6,"currency_code":"EUR","in_stock":true},{"title":"9cm Pot","offer_id":55556444127617,"sku":null,"price":6.2,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0931\/6332\/3777\/files\/Eutrema_japonicum.jpg?v=1772901966","url":"https:\/\/pflanzenwelten-heinek.de\/en\/products\/wasabi-eutrema-japonicum","provider":"Pflanzenwelten Andre Heinek ","version":"1.0","type":"link"}