Wasabi Plant (Wasabia japonica)
245 SEK
Unit price perPlant history & use:
Wasabi is Japan’s version of horseradish. However, the taste differs. The wasabi root (rhizome) is well known in grated form for Sushi, but can also be used to flavor ice cream and sweets.
If you want genuine wasabi in Sweden, it is best to grow it yourself. The ready-made wasabi paste you buy is often instead a mix of horseradish, mustard, and green coloring agents.
It is not only the rhizome that can be used, but also the leaves, which go well with shellfish, fish, and salads. The whole plant is edible.
Cultivation:
The wasabi plant is a perennial and withstands temperatures down to -10°C, so it can survive the winter in Sweden. Plants can be winter-covered with straw, dry leaves, spruce twigs, or similar to keep a higher temperature close to the plant as extra protection.
Wasabi thrives best by running water, so if you have a stream, river, or even a pond available, it provides good conditions for successful establishment. But it is also possible to grow it in fields; just make sure to keep the soil well-drained and moist. Wasabi grown in running water is called sawa in Japan, and field-grown is called oka.
Besides good water supply, the wasabi plant prefers to grow in a half-shady and cool place.
Optimal growth occurs during periods when the temperature is kept between 7-21°C.
The rhizome is harvested when it has grown thicker, which can take one to two years.
Characteristics
Lifespan: Perennial
Growing site: moist, half-shade
Height: 20-60 cm
Germination time: 5-20 days
Hardiness zone: Hardy down to -10°C (best growth 7-21°C)
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Wasabi Plant (Wasabia japonica)
245 SEK
Unit price perOut of stock
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Plant history & use:
Wasabi is Japan’s version of horseradish. However, the taste differs. The wasabi root (rhizome) is well known in grated form for Sushi, but can also be used to flavor ice cream and sweets.
If you want genuine wasabi in Sweden, it is best to grow it yourself. The ready-made wasabi paste you buy is often instead a mix of horseradish, mustard, and green coloring agents.
It is not only the rhizome that can be used, but also the leaves, which go well with shellfish, fish, and salads. The whole plant is edible.
Cultivation:
The wasabi plant is a perennial and withstands temperatures down to -10°C, so it can survive the winter in Sweden. Plants can be winter-covered with straw, dry leaves, spruce twigs, or similar to keep a higher temperature close to the plant as extra protection.
Wasabi thrives best by running water, so if you have a stream, river, or even a pond available, it provides good conditions for successful establishment. But it is also possible to grow it in fields; just make sure to keep the soil well-drained and moist. Wasabi grown in running water is called sawa in Japan, and field-grown is called oka.
Besides good water supply, the wasabi plant prefers to grow in a half-shady and cool place.
Optimal growth occurs during periods when the temperature is kept between 7-21°C.
The rhizome is harvested when it has grown thicker, which can take one to two years.
Characteristics
Lifespan: Perennial
Growing site: moist, half-shade
Height: 20-60 cm
Germination time: 5-20 days
Hardiness zone: Hardy down to -10°C (best growth 7-21°C)
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