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Wasabi, also known as Japanese Horseradish, is a member of the Cruciferae (mustard) family and is a native of Japan. It occurs naturally alongside mountain streams. The rhizome is the most valuable part of the plant. This can be harvested and exported fresh or processed in New Zealand also for export. The less valuable leaves and petioles are ground up into the paste that is commonly seen in restaurants and supermarkets.
Time of maturity: Approximately 18 months following planting is the recommended harvest period.
Soil type: Moist, fertile soils are required.
Fertilisers: Slow release NPK fertilisers + trace elements.
Weed control: Weed control when the crop is immature is crucial. When the plants are older control is a little easier. Be careful using any herbicide around Wasabi. Hand weeding would be preferable.
Pest/Diseases: All pests that attack the cabbage/turnip family attack Wasabi e.g. Aphids, Phoma, Caterpillars.
Harvesting: Wasabi plants are harvested by hand and broken up to extract the rhizomes and stems.
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