Wasabi seed

LATIN NAME: Eutrema japonicum

COMMON NAME: Wasabi

Wasabi is the sharp, green, fiery root of the Japanese kitchen. The low, handsome, perennial herb carries the large, glossy, heart-shaped leaves on the upright stems, and the small, white, four-petalled flowers open in the loose clusters through the spring. The thick, knobbly rhizome under the soil is the wasabi of the fine Japanese cuisine, grated fresh for the sushi and the soba, with the clean, hot, quick bite that clears the nose and leaves the sweetness behind. It is a fine, generous plant of the cool, moist, shaded garden and the streamside.

Scientific Research & Plant Biotechnology

Wasabi has carved a quiet but solid place in the plant science, and the herb has been studied for the thick, knobbly rhizome and the clean, hot, quick bite that made it famous. The chemistry of the rhizome, which has a long record of use in the fine Japanese cuisine, has been examined closely, and the plant keeps showing up in the work on the pungent root crops and the culinary plants of the cool, wet places. The large, glossy, heart-shaped leaves and the small, white flowers have also made it a fine garden plant, and the wasabi holds a steady place in the studies of the mustard family and the fine food of the East.

Ecological & Economic Value & Wide Applications

Wasabi does a lot of work in the kitchen and the cool garden. The thick, knobbly rhizome is grated fresh for the sushi, the soba and the fine sauces of the Japanese kitchen, and the clean, hot bite is prized across the world. The low, handsome herb is also a fine, generous plant of the cool, moist, shaded garden and the streamside, and the large, glossy, heart-shaped leaves keep it handsome through the season. The true wasabi is a fine, slow, careful crop of the cool, running waters. It has been written about in the culinary papers for the fine, fresh rhizome and its place in the sushi bar, and it is a fine, generous plant of the cool, moist, shaded garden.

Wasabi is one of the fine, slow crops of the cool, running waters, and the thick, knobbly rhizome takes its time building up the clean, hot, quick bite that clears the nose. The large, glossy, heart-shaped leaves are a fine, handsome sight in the shaded garden, and the small, white, four-petalled flowers open through the spring.

To grow the wasabi from seed, sow the small, round seeds at a shallow depth in pots of moist, rich, free-draining soil, covering them thinly, keep them in a cool, shaded, sheltered spot and water gently. The seedlings come through within a few weeks and grow on steadily. With the shade, the cool, moist ground and the clean water, the glossy, heart-shaped leaves and the knobbly rhizome will build up over the seasons.

Wasabi horseradish is a perennial herb cruciferous underground rhizome slender shaped section, there are traces of petiole off,

has a special aroma and spicy. Clusters, stems from the roots to grow, there are leaflets on a long, white flowers,

was born in the stems to the top, each year in February to March flowering