Wasabi

Only two species of perennials occur in this genus, which is endemic to Japan and is generally found beside mountain streams. Wasabia japonica is the oriental equivalent of Horseradish (Armoracia rusticana). Both belong to the same family as Radishes (Raphanus spp.) and White Mustard (Brassica and Sinapsis); all contain pungent sulphur glycosides that give the characteristic burning taste. Wasabi is widely grown in Japan as a flavoring and accompaniment to raw fish (sashimi), but is usually available in the West only as a powder. The name Wasabia is derived from the Japanese word for these plants.

Perennial with stout, creeping, rhizomes, upright stems, and long-stalked, kidney-shaped basal leaves, to 15cm (6in) across. Racemes of small, white, 4-petaled flowers are produced in spring, followed by linear-oblong, twisted pods, containing a few large seeds.

Common Name:	Wasabi
Botanical Name:	Wasabia japonica syn. Eutrema wasabi
Genus:	Wasabia
Family:	Brassicaceae
Native Location:	Japan
Cultivation:	Moist to wet soil, ideally in clear running spring water, in partial shade, at 10-15°C (50-59°F) in the growing season.
Propagation:	By seed sown in spring and kept constantly moist; by division in spring or autumn (most easily done when harvesting).
Harvest:	Roots are lifted in spring or autumn, 15-24 months after planting, and used fresh, or dried and ground. Leaves and flowers are picked as flowering begins and used fresh.
height:	20-40cm (8-16in)
Width:	30cm (12in)
Hardiness:	Z6-9
Parts Used:	Roots, leaves, and flowers.
Properties:	A pungent, warming herb that stimulates the digestion.
Medicinal Uses:	Internally as an antidote to fish poisoning.
Culinary Uses:	Fresh root is served grated or as a paste with sashimi (Japanese raw fish); powdered root is made into a paste to flavor meat and fish dishes, or blended with other ingredients as a dip. Leaves and flowers are made into a Japanese pickle, known as wasabi-zuke.
Bibliography:	Encyclopedia of Herbs by Deni Brown. Copyright © 1995, 2001 Dorling Kindersley Limited. pp 407-408.