Wasabia japonica
| Wasabia japonica | |
| Light: |   |
| Moisture: |  |
| Hardiness: | 8 |
| Soil pH: | 5.6-8.4 |
| Height: | 1' |
| Width: | 1' |
| Blooms: | Mid Spring-Late Spring |
| Native to: | |
| Edible Rating: |  |
| Medicinal Rating: |  |
| Tea: | Yes |
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Wasabia japonica (common name: japanese horseradish)
Propagation: Seed - sow spring in a greenhouse and keep the seed permanently moist[1]. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in the greenhouse for their first year. Stand the pots in shallow water to ensure the plants do not dry out. Plant them out in late spring or early summer.
Division in spring as the plant comes into growth. Very easy, the larger divisions can be planted out direct into their permanent positions. We have found that it is best to pot up smaller divisions and grow them on in light shade in a greenhouse or cold frame until they are growing away well. Plant them out in the summer or the following spring.
Cultivation: Prefers a position in wet soil or shallow water. The best quality roots are produced from plants growing in semi-shade in clear running spring water at a temperature between 11 - 14°c[2].
This species is cultivated in eastern Asia for its edible root which is used in much the same way as horseradish[3], it takes 3 - 5 years to produce marketable roots[4]. The roots are finger-thick and up to 18cm long[5].
Range: E. Asia - Japan.
Habitat: Wet places and by streams, in lowland and mountain areas[3]. Usually found near the coast[2].
Edibility: Root - a horseradish substitute[6][7][3][8][9]. The fleshy rhizomes are finely grated and prepared into an attractive fresh green paste which is much used as a condiment in Japan[10]. It is considered to have a distinct flavour and pungency that is superior to horseradish, Armoracia rusticana[10]. The pungency rapidly deteriorates once the root has been cut[2]. Roots of plants 15 - 24 months old are best[1].
Leaves, flowers and petioles - cooked[9][11][2]. The leaves, flowers, leafstalks and freshly sliced rhizome are soaked in salt water and then mixed with saki lees to make a popular Japanese pickle called 'wasabi-zuke'[10]. The following analysis is said to belong to the leaves but it looks more like a root analysis[K]. The leaves contain about 6.1% protein, 0.2% fat, 22.3% carbohydrate, 1.3% ash[11].
Medicinal: The root is a pungent warming herb that stimulates the digestion[1]. It is used internally as an antidote to fish poison[1]. (This probably refers to food poisoning caused by eating fish[K]).
Soil: Can grow in light, medium, and heavy soils.
Flower Type: Hermaphrodite
Also Known As: Eutrema wasabi.
Links
References
- ↑ 1.0 1.1 1.2 1.3 Bown, Deni. Royal Horticultural Society Encyclopaedia of Herbs and Their Uses. Dorling Kindersley, 1995.
- ↑ 2.0 2.1 2.2 2.3 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ 3.0 3.1 3.2 Ohwi, Jisaburo. Flora of Japan. Smithsonian Institution, 1965.
- ↑ Brooklyn Botanic Garden. Oriental Herbs and Vegetables, Vol 39 No. 2. Brooklyn Botanic Garden, 1986.
- ↑ Larkcom, Joy. Oriental Vegetables. John Murray, 1991.
- ↑ Hedrick, Ulysses. Sturtevant's Edible Plants of the World. Dover Publications, 1972.
- ↑ Uphof, Johannes. Dictionary of Economic Plants. Weinheim, 1959.
- ↑ Usher, George. A Dictionary of Plants Used by Man. Constable, 1974.
- ↑ 9.0 9.1 Tanaka, Tyōzaburō. Tanaka's Cyclopaedia of Edible Plants of the World. Keigaku Publishing, 1976.
- ↑ 10.0 10.1 10.2 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.
- ↑ 11.0 11.1 Read, Bernard. Famine Foods Listed in the Chiu Huang Pen Ts'ao. Taipei Southern Materials Centre, 1977.