Eutrema japonicum otherwise known as Japanese Wasabi is grown for its hotly pungent rhizome which is similar to Horseradish but hotter.
It is a semi-aquatic perennial that produces kidney shaped, rounded mid green leaves. It also produces small white flowers that are held aloft above the foliage on thin stems.
This is a plant for the enthusiast and well worth the effort of growing as long as your expectations are in line with its growth requirements.
Always start your young Wasabi plant off in a pot or container, rather than in the ground.
Wasabi was originally discovered growing at the edges of mountain streams in Japan. It has had to cope with low light levels, low temperatures and high humidity.
To grow Wasabi successfully in the home garden, these conditions need to be replicated.
The whole plant is edible - leaves, flowers and rhizome - though the leaves and flowers need cooking first.
Be prepared to wait 1.5 to 2 years for the first harvestable rhizome.
They are good finely grated and mashed to a vibrant green paste, the perfect accompaniment for sushi and sashimi, especially when mixed with soy sauce.