In Australia our knowledge on growing Wasabi or on wasabi full stop might be limited to Australian Idol’s own Lee Hardings anthem of the same name. So it’s time to get acquainted, as the plant native to Japan has a climate similar to our cool and temperate regions of Australia. This semi-aquatic perennial herb belongs to the Brassica family and if you are sceptical about the possibility of it growing in your own backyard, they’re already commercially growing it in Tasmania.
PLANTING
Plant in a shaded position with protection from all the extremes, wasabi needs the veggie patch equivalent of sitting on the couch. Self-watering pots are a good idea if growing indoors as they love moisture. Cut a 3cm knob off the parent plant and plant 30cm apart.
WATERING
In ground: Water daily for the first 4 weeks and 3-4 times a week in the absence of rainfall thereafter.
In Pots: Water daily, in the absence of rainfall, for the entirety of the warm season, and then cut back to watering every second day during the cooler times of the year.
MAINTENANCE
Maintaining cool temperatures is key to wasabi success, therefore cool and temperate climates will have better luck with this crop. Wasabi have similar pest problems to the brassica family including white cabbage butterfly, aphids and mealy bugs. Snails and slugs love cool wet conditions so will naturally love the conditions where you plant your wasabi, use snail and slug traps to help deter. Practice good veggie patch hygiene to keep pests at bay.
HARVESTING
Wasabi plants are treasured for their thick stems, it can grow up to 10cm long and 1–3cm in diameter. Mature stems of wasabi can be harvested by hand 22–24 months after planting. You could have a wasabi harvest in cooler climates year round if you stagger your plantings.
TIP
You can keep perpetuating plants by breaking off segments – keeping the bulk for your harvest – and then using the remaining pieces for replanting. The preference is to replant those that are already sprouting.
