Wasabi: How to Grow, Harvest, Fertilize, and Use Wasabi

My Journey of Growing Wasabi

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I still remember the day I decided to take on the challenge of growing wasabi. It was a bold move, but I was intrigued by the idea of cultivating this fiery and exclusive plant. As a seasoned gardener, I had grown many types of plants, but wasabi was a new and exciting prospect. In this article, I will share my journey of growing wasabi, from the initial stages of research to the triumph of harvesting a crop.

Research and Preparation

Before I began growing wasabi, I did extensive research on the plant's requirements and characteristics. I discovered that wasabi is a member of the Brassica family, closely related to cabbage and broccoli. It is a perennial plant that thrives in cooler temperatures and high humidity. I knew that I would need to create a controlled environment that mimicked the plant's natural habitat.

I began by researching different types of wasabi, including Japanese wasabi (Wasabia japonica) and Indian wasabi (Wasabia fasciculata). I chose to grow Japanese wasabi, which is considered to be of higher quality and more flavorful.

Acquiring Wasabi Rhizomes

To start growing wasabi, I needed to obtain wasabi rhizomes. These rhizomes are the underground stems of the plant that can be used to propagate new plants. I acquired a few high-quality wasabi rhizomes from a reputable supplier and prepared them for planting.

Planting the Wasabi

I planted the wasabi rhizomes in a shallow tray filled with a mix of peat moss and perlite. The tray was placed in a cold frame, which was kept at a consistent temperature of around 40°F (4°C). I watered the plants regularly, but made sure not to overwater, as this can be detrimental to the plant.

Providing the Right Environment

Wasabi requires a very specific environment to thrive. It needs high humidity, cool temperatures, and plenty of shade. I created a humid environment by covering the tray with a clear plastic lid, which allowed me to maintain a humidity level of around 90%.

I also made sure to provide the plants with plenty of shade, as direct sunlight can be too intense for wasabi. I placed the tray in a shaded area of my greenhouse, where the temperature was consistently cooler.

Caring for the Wasabi

Once the plants were established, I began to care for them. I watered the plants regularly, but made sure not to overwater. I also fertilized the plants with a balanced fertilizer, but made sure not to overfertilize, as this can damage the plant.

One of the most important things I had to do to care for my wasabi was to maintain high humidity. I covered the tray with a clear plastic lid and placed it on top of a tray filled with water. This created a humid environment that was ideal for wasabi.

The Wait

Growing wasabi is a long-term commitment. The plants take several months to mature, and it can take up to 2-3 years for the plants to reach their full potential. I was patient and waited for the plants to mature, knowing that the reward would be worth the wait.

Harvesting the Wasabi

Finally, the day arrived when I could harvest my wasabi. I carefully removed the plants from the tray and transplanted them into individual pots. I then began to harvest the roots of the plants, carefully cutting them free from the plant.

Harvesting wasabi is a delicate process. I had to be careful not to damage the roots or the plant, as this can lead to the loss of the entire crop. I carefully harvested the roots, making sure to use only the freshest and highest-quality roots.

The Reward

The reward for growing wasabi was well worth the effort. I was able to harvest a crop of delicious and flavorful wasabi, which I enjoyed with sushi and other Japanese dishes. Growing wasabi was a rewarding experience that taught me the importance of patience, dedication, and attention to detail.

I hope that my journey of growing wasabi has inspired you to take on the challenge of growing this exclusive plant. With the right environment and care, wasabi can thrive and provide you with a bounty of delicious and flavorful roots.