Wasabia japonica: Grow your own Wasabi with LEGBA

Plant available from April to the end of October

Wasabia japonica, or wasabi, is a valuable aquatic plant
originally from Japan, famous for its unique and spicy flavor. Beyond
of its emblematic use in Japanese cuisine, wasabi is
recognized for its antioxidant and anti-inflammatory properties,
offering health benefits ranging from digestive stimulation to
protection against certain pathogens. With LEGBA, dive
into the fascinating world of wasabi, from its delicate cultivation to its
culinary and therapeutic applications.

Growing Wasabia japonica is a rewarding challenge, requiring a
cool, humid environment to mimic its natural habitat
mountain rivers. On LEGBA, discover the secrets of a culture
success of wasabi, ideal soil and water conditions for management
light and temperatures, to ensure healthy growth and
a bountiful harvest of this demanding plant.

Wasabi is more than just a condiment: it is steeped in culture
and history. Traditionally grown in mountain streams
in Japan, wasabi was appreciated for its medicinal qualities.
before becoming a kitchen essential. Its distinctive taste and
its rarity makes it a subject of fascination and respect. Join
LEGBA to explore the origins and traditions surrounding this
captivating plant.

Q: Is wasabi as spicy as people say?
No, the wasabi generally sold commercially is horseradish. Unlike this one, wasabi is much less spicy and above all it is much more aromatic. You won't get that typical horseradish tang in your nose.

Q: Is store-bought powdered wasabi the same as fresh Wasabia japonica?

A: "No, most wasabi on the market is actually colored horseradish. Real wasabi, from Wasabia japonica, offers a complexity of flavor and freshness that substitutes cannot match."

Q: How to use fresh wasabi in cooking?

A: “Everything is edible in Wasabi.
Young leaves will be spicier and more aromatic than larger ones.

Grate fresh wasabi root to release its pungent aroma and flavor. Use it immediately to accompany sushi and sashimi, or add it to salad dressings and sauces for a touch of heat."

Q: Is it possible to grow wasabi outside of Japan?

A: “Yes, with the right humidity, temperature and soil conditions, it is possible to grow wasabi in other regions. However, it requires patience and careful care to recreate its natural environment.

Growing Wasabia japonica requires attention and dedication, but it is within the reach of passionate gardeners. Here are some key points to consider to ensure the success of your wasabi growing:

Environment: Wasabi thrives in an environment similar to its natural habitat — cool, shady and humid. It is crucial to maintain soil that is consistently moist without becoming waterlogged.

Precautions: Although wasabi is valued for its stimulating effects and health benefits, it is important to use it in moderation, especially for those with specific food sensitivities or medical conditions. The strong intensity of its taste can also be surprising to the uninitiated, so start with small quantities.

Harvest: Patience is essential with wasabi; the plant can take up to two years to be ready for harvest. When the time is right, the root can be gently dug up and grated fresh for culinary use.

Storage: Fresh wasabi has a limited shelf life once grated, quickly losing its flavor and potency. For optimal use, grate the wasabi just before serving.

Joining the LEGBA community to grow your own wasabi opens the doors to a unique experience, combining gardening and gastronomy. Our comprehensive guide will accompany you every step of the way, from sowing to harvest, to ensure you take full advantage of this exceptional plant.