Eutrema Wasabi

Eutrema japonicum, commonly called wasabi or Japanese horseradish, is an herbaceous, semi-aquatic perennial, grown for its fleshy rhizomes that are finely ground and used to make "true" wasabi—a spicy, pungent, naturally green paste commonly used as a condiment in Japanese cuisine but can also be used as a horseradish substitute. Eutrema Wasabi has medicinal uses as well and is believed to have antibacterial and anti-inflammatory properties, among others. It is known to boost immunity, since it's a rich source of vitamin C. It also contains vitamin A and trace amounts of iron.

A great addition to an edible landscape, the attractive leafy green plant grows up to about 12 inches tall and wide, with all parts of the plant being edible. It sets small clusters of tiny four-petaled white flowers in late winter to early spring, followed by dry, elongated fruits that reach 1/4 to 3/4 inch long and wide and are grooved lengthwise.

Eutrema Wasabi (previously known as Alliaria wasabi, Cochlearia wasabi, Eutrema wasabi, utrema japonicum Koidz, Wasabia japonica, and Wasabia wasabi) is a member of the mustard family (Brassicaceae). A native to Japan and Korea, the plant grows wild along rivers and streams in cool, mountainous regions.

Wasabi has an erect habit and slow growth rate, with rhizomes taking 2 to 3 years to reach a harvestable size of 1 inch in diameter. To harvest, pull the entire plant out of the ground and grate the rhizome immediately for use (best taste), refrigerate the roots for up to a month, or dry and grind for a longer shelf life. Wasabi can be propagated from plantlets that grow around the primary plant or by dividing the rhizomes.

Wasabi grows best in temperatures between 46 to 70°F and in locations with dappled sun to part shade and moisture retentive but well-draining soil. Keep the plant well-watered, never allowing it to completely dry out. Wasabi can be mass planted in a shade or water garden.