Wasabi is an integral part of Far Eastern cuisine. Japanese horseradish can also be grown and harvested in Germany. Here are our tips.
Wasabi (Eutrema japonicum), as well as the local horseradish (Armoracia rusticana), to the cruciferous family. The Japanese particularly appreciate the strain because it is more aromatic, but also significantly hotter than that of horseradish. Worth knowing: Many gardeners still assume that the rhizome is processed in the wasabi. In reality, however, the stem of the plant is used. Depending on the quality of the wasabi paste, leaves and their stems are also processed, which also have a certain sharpness. The wasabi substitute product Seiyo Wasabi, which is made from a mixture of horseradish, mustard and chlorophyll, can usually be found on the market. Growing wasabi in your own garden can not only be worthwhile in terms of taste, it can also be easy on your wallet. Because a kilo of the fresh trunk often costs well over € 100.
Growing and propagating wasabi in Germany
The wasabi plant also thrives in domestic gardens in our latitudes. In contrast to domestic horseradish, however, wasabi places somewhat higher demands on the soil. It has to be moist and not too rich in nutrients. Wasabi doesn't like it too hot in summer, which is why it should be planted in the shade to partial shade. Experienced wasabi lovers prefer the plant by streams and rivers. In Japan, too, the highest quality level (known as Sawa) is cultivated on mountain streams. If wasabi is grown regularly in fields, this quality level is called Oka.
You can either pull wasabi over seeds or divide existing plants. If you can fall back on the latter, you can enjoy it a year earlier. In Japan, wasabi is propagated almost exclusively by division. During the growth phase, fertilization should only be carried out very rarely (1-2 times a year). Our Plantura organic universal fertilizer is excellently suited because as a long-term fertilizer it releases its nutrients gently and over a longer period of time. The plant does not tolerate very low temperatures. It would be wise to protect the plant with brushwood or fleece in winter.
Wasabi varieties
There are a few different varieties in Japan, but here in this country you can already be happy if you can even buy seeds or plants. In the home of Wasabi, the Daruma and Mazuma varieties are particularly widespread. The Midori variety is more likely to be grown in hydroponics, while the Daruma is grown particularly along streams and rivers. Other varieties are: Takai, Medeka and Shimane.
Harvesting and storing wasabi
In this country, wasabi can be harvested after 18 to 24 months at the earliest. If the lying or upright trunk is about as thick as a finger, it can be harvested. However, only part of the plant should be harvested at a time. The rest can recover and continue to grow. The wasabi plant can then be harvested again in the following year. There are no precise figures on the area yield. Researchers assume around 5 to 6 kg / m2 per year in intensive hydroponics. If you want to harvest high-quality trunks, you can count on around 3 kg / sqm every two to three years.
Only as much should be harvested as is actually needed. The wasabi stems can be wrapped in a damp cloth and stored in the refrigerator for a few days. Powders, pastes and freshly grated wasabi oxidize quickly in the air. Tubes with wasabi paste in particular should be resealed immediately after opening; freshly ground wasabi should be used immediately.
Ingredients and processing in the kitchen
Wasabi is made up of around 30% water, 25% carbohydrates, and around 5% protein. Its calorific value is around 150 to 200 Kcal per 100g. It is rich in minerals such as potassium, iron and magnesium. It also contains vitamins A, C, D and vitamin B12. However, since wasabi is only consumed in extremely small quantities, neither nutrient nor mineral content should have any significant effects.
Only very small amounts of the trunk are required for processing. This is washed thoroughly and then rubbed on. The small and white flowers that appear between April and May can also be eaten. Like sprouts, they serve as an ideal accompaniment to salads.
Diseases and pests
So far, the Plantura team have not noticed any diseases on the plants. Only one feed, presumably by game, can occur in non-fenced areas. In the home garden, the plants usually grow without any problems.
If you are a fan of Asian dishes, then this article will tell you which one asian vegetables you can also grow with us.
