The wasabi plant (Wasabia japonica) is a close relative of the mustards and is native to Japan, Korea, China and New Zealand. It has large, heart-shaped leaves growing from a small underground rhizome and can be 2 feet tall. Wasabi plants need cool, shady conditions and running water to thrive, and they are challenging to grow in the garden. Wasabi rhizomes are grated in Japan to create a much-prized hot dip. Most wasabi paste sold in the West is an imitation product based on horseradish and Chinese mustard.
Instructions
1. Grow wasabi plants in an area of the garden that receives 75 percent shade. A spot next to a shaded garden pond or flowing stream with water temperatures of 54 to 59 degrees Fahrenheit is ideal. Wasabi plants require slightly acidic soil that is loose, wet and rich in organic matter. Work the soil to a depth of 8 to 10 inches, digging in 12 inches of compost.
2. Plant your wasabi plant in the spring once temperatures are above 30 degrees Fahrenheit. Leave 12 inches between plants.
3. Provide additional shade or cover your wasabi plant with straw during the summer. Aim to keep the air temperature below 68 F. Take care not to damage the leaves as this will slow down growth.
4. Water your wasabi plant regularly and thoroughly, and never let it dry out. If possible, set up a flowing water system or water feature that continually splashes the leaves with cool water. Fertilize with a slow-release, balanced fertilizer enriched with micro-nutrients. Apply fertilizer every three or four months at the manufacturer's recommended strength.
5. Harvest your wasabi plants after three years of growth, when the rhizome is 6 to 8 inches long and 1 inch in diameter. Wasabi leaves and stalks can be used as a garnish or in salads.
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