Wasabia japonica Japanese horseradish (Cruciferae)

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Wasabia japonica
Japanese horseradish
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The Wasabia japonica plant species is found in E. Asia - Japan. It is a member of the Cruciferae family. Common gardeners may know the plant as Japanese horseradish. Some home gardeners know the variety as Eutrema wasabi.

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

Latin Name:  Wasabia japonica
Common Name:  Japanese horseradish
Family:  Cruciferae
Author:  (Miq.)Matsuma.

Known Hazards:  None known

Mature Height:  0.3   Mature Width:  0.2

Habitat:  Wet places and by streams, in lowland and mountain areas[58]. Usually found near the coast[200].

Edible Uses: Root - a horeseradish substitute[2, 46, 58, 61, 105]. The fleshy rhizomes are grated and prepared into an attractive fresh green paste which is much used as a condiment in Japan[183]. It is considered to have a distinct flavour and pungency that is superior to horseradish, Armoracia rusticana[183]. The pungency rapidly deteriorates once the root has been cut[200]. Roots of plants 15 - 24 months old are best[238]. Leaves, flowers and petioles - cooked[105, 179, 200]. 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'[183]. 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[179].

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Cultivation | Propagation | General Uses
Medicinal | Edible Uses

The information above has been supplied solely via the hard work and dedication of the team at 'Plants for a Future'.
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