Wasabi Japonica

Wasabi Japonica (Perennial)

A rare and exciting addition to any garden, Wasabi Japonica is native to Japan and naturally grows in cool, wet, shaded stream banks. In the UK, it thrives in damp, shady spots or even in large pots indoors. Once established, it produces striking heart-shaped leaves up to 60cm high and 1m wide, making it a perfect plant for areas where other crops struggle. All parts of the plant—leaves, stems, flowers, and rhizomes—are edible and prized for their unique flavour.

Harvest

• Leaves, Stems & Flowers: Pick sparingly over the summer for a fresh, peppery taste.

• Rhizomes: Harvest 18 months after planting for a strong, authentic wasabi flavour. Longer in the ground develops more intense heat.

Growing Instructions

• Planting: Space 50cm apart in large pots or in the shadiest spot in your garden.

• Soil & Watering: Well-drained soil is essential. Keep the soil consistently damp, but avoid waterlogging.

• Maintenance: Wasabi produces side shoots that can be eaten or left to grow. Leaves will die back in winter and regrow in spring.

• Winter Care: Provide frost protection if temperatures drop below -5°C.

Top Tips

• Shady Spots: Wasabi loves shade, making it ideal for spots where other plants struggle.

• Patience Pays: Rhizomes take time—18 months to maturity—but the flavour is worth the wait.

• Edible Variety: Use the young leaves, stems, flowers, and side shoots in salads or as a garnish.

• Container Growing: Perfect for indoor or patio growing if your garden is too warm or sunny.