Wasabi, also referred to as Japanese horseradish, is that the source of the recent , pungent seasoning popularly served with sushi, but also wont to season nuts and other savory snacks.

Its strong taste and warmth are well-loved by those that like spicy flavors. However, it’s been said that a number of the commercial wasabi served in restaurants isn’t 100% wasabi, but is cut with mustard or European horseradish and tinted with coloring .

Adventurous cooks enjoy using wasabi too, and you’ll grow it in your own backyard. It prefers complete shade, so it’s ideal for gardens that don’t get tons of sun, although it does have rather specific growing requirements.

The entire wasabi plant is edible. The thick stalk (actually a rhizome) of the mature plant is what’s ground up for creating wasabi sauce or paste. The stems and leaves also are edible and may be utilized in salads, soups, smoothies or stir-fry dishes. The stems are often chopped up like celery or chives to combine in with tuna or egg salad or to garnish potatoes.

Wasabi Care

Growing wasabi plants is moderately difficult because their growing conditions are so specific. There are a variety of cultivars; “Daruma” and “Mazuma” are two of the foremost popular.

If planting within the ground, select a spot that is still in shade all day. It shouldn’t be too dry or too wet as wasabi won’t grow in standing water.

Light

Direct sunlight isn’t tolerated well by wasabi, so confirm the plants are shaded. If you’ve got to maneuver your containers out of the sun you’ll do so, but it’s much easier to make a shade barrier with fabric (shade cloth) or a folding screen. Alternatively, you’ll move the plants near a shelter where the sun won’t hit them.

Soil

If growing in containers, use a 1 or two-gallon pot with a ten-inch planting depth. misunderstanding some rich soil with compost; slightly heavier than potting mix medium, so it’ll hold moisture. Plant your starts in order that they stand upright, leaving a part of the rhizome exposed.

Water

Water your wasabi well at planting then regularly after this. Misting the plants also will help keep them cool. lookout to not overwater as these plants don’t tolerate waterlogged conditions.

Temperature and Humidity

One important consideration for growing wasabi is that it tolerates only a narrow temperature range, preferring constant temperatures of 50-60 degrees Fahrenheit.

Temperatures below freezing (32F) or above 80F can kill the plant, so these extremes should be avoided. Some coastal locations just like the Pacific Northwest provide suitably cool, temperate weather for growing wasabi. Planting in containers means you’ll move the plants if the thermometer suddenly gets too high or too low.

If the leaves get droopy or wilted, move the plants to shade and mist them a touch .

Pruning

Removing any wilted leaves that don’t perk up after misting is suggested. this will help to avoid any spread of disease or mildew.

Propagating Wasabi

Finding wasabi seeds may prove nearly impossible, as they’re tough to germinate. Most growers purchase “starts” from a reputable supplier and plant them.

Common Pests/Diseases

There are a couple of pests that will eat your wasabi. It’s within the Brassica family than any bugs that like to eat cabbage or broccoli, like cabbage worms, also will enjoy munching on wasabi.

Remove slugs by hand, and aphids are often removed with a gentle stream of water or a soft cloth. confirm cool temperatures and shady conditions are maintained as this may help deter pests.

Insecticidal soaps aren’t recommended for wasabi. If any fungal disease is present, copper spray or bicarbonate of soda aerosol be used.

Harvesting Wasabi

You won’t be ready to harvest the rhizomes of your wasabi plants until the second year, so it’s important to worry about them attentively. The plants are going to be mature enough for pulling within fifteen months to 2 years. However, the plants will begin producing leaves within about eight weeks, so you’ll enjoy the bounty of your plants while you await the mature stalks. It’s good to reap these leaves to stay the plants neat and healthy.

After your first harvest, let the plant grow more leaves and harvest them every 6-8 weeks. If you can’t eat all of them , or give them to friends, the leaves are often blanched and frozen like all greens, otherwise you can make a pesto-like sauce for pasta and rice and freeze it.

The stems also can be frozen, but are best eaten fresh. They’re crunchy and make an honest addition to stir-fry dishes or salads. RELATED TOPICS