Herb & Spice Companion

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HERB & SPICE COMPANION

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WASABI

Eutrema wasabi or Wasabia

japonica

Flavors: strongly pungent, hot,

sharp

Often called Japanese horseradish,

wasabi bears a likeness to that herb in

flavor and in form—both are roots with

pungent, sinus-clearing, eye-watering

heat. It’s a treasured herb in Japan, where

it grows along cold, flowing streams in

the mountains. Wasabi is almost impos-

sible to find fresh anywhere outside of

Japan, since it’s so difficult to grow and

therefore quite expensive.

Supermarkets and sushi restaurants

in the West carry wasabi as a paste or

powder, but it’s most likely an imitation

made from horseradish, mustard, and food coloring. Check out Japanese markets or

fine restaurants for real grated wasabi. Or search out fresh wasabi root (actually a

rhizome) from growers in the Pacific Northwest and the Blue Ridge Mountains in the

United States, or online.

In the Garden

Wasabi’s growing conditions are very specific and can be difficult to replicate, depend-

ing on your climate. This perennial herb needs consistent temperatures between 45°F

and 70°F. If your local weather varies from that range, consider using a greenhouse

for temp control.

Size: Up to 18 inches tall

Container: 10 inches deep

HEALTH BENEFITS

Wasabi wields antibiotic powers

over the digestive system, possibly

explaining why the herb is

traditionally served with raw fish.

It’s also an anti-inflammatory that

can help clear up congested sinuses

and other symptoms of allergies, as

evidenced by that refreshing, head-

rush feeling when eaten.

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