Wasabi Japonica – Culinary shade plant

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Wasabi Japonica – Culinary shade plant

The taste is similar to hot mustard.

Blooms from late winter to early spring.

Native to shady watersides in Japan.

Mix a little wasabi into mayonnaise to give sandwiches a kick.

Add it to vinaigrettes for salads.

Use it in marinades for fish or meat.

Mix it into cream cheese for a spicy spread.

“Real” wasabi from this plant is very expensive,

around £225 per kilo.

It is extremely spicy.

It has also been researched

for its potential in reducing pain

caused by inflammation and

improving gut health.

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