Wasabi - both the plant and the popular food condiment is a mainstay for Japanese dishes like sushi, sashimi and soba. The fresh made paste, grated, directly from the plant root stem. Fresh grated wasabi boasts a very noticeable milder, more natural tasting flavour profile and distinct floral aromatics with the nose clearing heat like mustard and horseradish - as opposed to chilli or pepper heat. It needs the right conditions to grow well and prefers a temperaturerange of 5 to 22 degrees and lots of shade. Best grown in large pots.
The leaves and flowers are excellent in salads but the best part is the long carrot like stem that grows down into the pot. The plant is quick growing but takes around 20 months to get the best flavour. Break off any suckers to focus growth on the main stem which should be harvested in spring/autumn at around 15 to 20cm in length.
Wasabi is best eaten fresh and stored in the fridge (never the freezer) where it will keep for about 4-6 weeks.