Eutrema japonicum
Wasabi
Common names: Japanese horseradish
Photo: Qwert1234 · CC BY-SA 3.0 · Source
This description was machine-translated.
Description
Wasabi (Eutrema japonicum) is a perennial herb native to the cool stream beds of Japanese mountain forests. It thrives in consistently cool, shaded, and permanently moist conditions, preferring gently running water around the roots. The plant is cultivated mainly for its sharp rhizome, which is harvested after two to three years of growth and freshly grated for use. Successful cultivation in a garden or balcony container requires a shaded, wind‑protected location—such as under trees or on the north side of a greenhouse. Direct sunlight and drying soil are detrimental, but the reward is a rhizome that rivals commercial wasabi powder in flavor and aroma.
Care instructions
Keep the soil evenly moist to wet throughout the year, using a peat‑rich, humus‑laden substrate with good drainage to prevent root rot. Choose a semi‑shaded to shaded spot; direct noon sun scorches the leaves. Mulch to retain soil moisture and keep roots cool. Fertilize sparingly with mature compost in spring and summer; additional feeding is usually unnecessary. Protect young plants in the first winter with a leaf mulch; mature rhizomes tolerate light frost down to about –5 °C without issue.
Soil & site
Soil pH
Soil type
moist, humus-rich, well-drained, nutrient-rich
Feeding
Medium feeder
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