Wasabi

Wasabia japonica

This is true wasabi, variety Mazuma. Most of the wasabi in sushi stores today is actually the much harsher and spicier horseradish with coloring. True wasabi is a much more refined flavor with a subtle sweetness. Native to the mountain streams of Japan the Mazuma variety is one of the main wasabi production cultivars. Can be grown both in aquaculture and in soil. Needs good moisture and part shade. In soil it will do best if misted daily or planted with roots close to running water. Space plants 1 to 2 feet apart. Do not let it dry out. The root is harvested after multiple years of growth, then ground into a paste to make the traditional condiment. However the entire plant is edible, and the leaves and flowers are a gourmet addition to many dishes. Hardy to 27°F. Cover if colder.

USDA Zone: 8-10

Pollination: Self-fertile

Time to productivity: Roots usually take 3 years to grow to marketable size depending on conditions

Size: 1′-2′