Wasabi Plants

About

Wasabi japonica plant explained Don’t know your wasabi leaves from your stems? Here’s a quick introduction to the different parts of the amazing wasabi plant. Wasabi japonica is part of the Brassica family, alongside other favourites like cabbages, broccoli, watercress and horseradish. Wasabi plants grow on the banks of mountain streams, being fed by mineral and nutrient-rich spring water. All parts of the wasabi plant, including the leaves, stem and root, are edible, with each carrying the distinctive wasabi flavour – although with varying levels of pungency. Wasabi leaves are large and heart-shaped. They increase in pungency as they’re chewed, and they’re commonly used as a garnish – although they can also be stir fried, sautéed or boiled with noodles and stews. The leaf stems (or petioles) are crunchy and have mild heat. These stems are often pickled. Clusters of white flowers appear high on the leaf stems in late winter. These beautiful flowers have a delicate flavour and make a brilliant, unique garnish. Moving to the bottom of the wasabi plant, the wasabi stem (commonly referred to as a rhizome) forms at the crown of the plant and grows above ground. The wasabi stem is the part that’s grated to produce wasabi paste. The colour of wasabi stems can vary between different shades of green, and the colour, age and growth conditions can all affect the wasabi flavour and pungency. If you grow your own wasabi with one of our kits, you can pull out the whole plant when it’s fully developed to make freshly grated wasabi. And thanks to the wasabi root offshoots at the base of the harvested plant, you can continue growing wasabi even after harvesting. Simply separate and replant your wasabi root plant to start again. Why b uy wasabi plants and fresh wasabi plant kit s? Curious about growing your own fresh wasabi? Wasabia japonica is a Japanese favourite that grows well in damp shady spots, or in pots. In Japanese cuisine, stems (or rhizomes) are freshly grated, offering a