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Wasabina - Japanese Horseradish (Eutrema japonicum) Wasabia Japonica Japanese Heirloom Herb

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Wasabina - Japanese Horseradish (Eutrema japonicum) Wasabia Japonica Japanese Heirloom Herb

Height: 24 inches

Spacing: 12 in

Wasabi and horseradish are different plants in the same family. However, most of the so-called wasabi sold outside of, and commonly even within Japan, is simply regular horseradish root that is cut with green food colouring among other things!

This radish variety however, is a Japanese heirloom wasabi radish! It is a medium sized daikon variety with green colored skin and a good sharp heat similar to that of Japanese horseradish paste. Great for cut and come again microgreens.

Wasabi can be successfully grown in 1 to 2 gallon pots with good potting soil. This allows you to move your plants to cooler areas, or bring them indoors when the weather is too hot or too cold.

  • Full shade
  • Well draining soil
  • Soak seeds overnight in distilled water
  • Sow direct outdoors when risk of frost has passed and again in fall; seeds sprout in 5-7 days and matures in 60 days. Plant  1-2 in apart.
  • Wasabi will only thrive in well drained consistently moist areas with full shade; if a wasabi plant gets sunlight it will deteriorate rapidly hence the reason it is found beneath a natural forest canopy.
  • Wasabi's native habitat in Japan is in a streambed, wasabi is not an aquatic plant and wasabi does not like to be in standing water.  Water well, but do not let the plant sit in drainage water. 
  • After initial planting irrigate regularly with cool water. Mist as necessary to keep plants cool and to avoid wilted leaves.
  • Wasabi requires a climate with an air temperature between 8°(46°F) and 20 °C (70°F) and prefers high humidity in summer.
  • Harvest: Greens: 8 weeks after planting seeds leaves and stalks can be harvested for greens. When harvesting wasabi greens, remove the stalk as well and make sure to leave the little leaf that is sprouting from the very top center of the plant. Take the plant stalk and only grate want you want to use right then. The rest you store in the refrigerator in a plastic bag with a damp paper towel, and when stored properly, it will keep for weeks. Use leaves raw or cooked.
  • Harvest: Roots: Approx 1.5 to 2 years after you plant your wasabi start, the stalk/rhizome can be harvested; this is the part of the wasabi plant that is grated into wasabi paste. To harvest the plant stalk, pull the whole plant up and you will see some offshoots, use these as plant starts. Simply break those off
  • Seed count: 5