If you are a long-term reader of my blog then you’ll know I am mad about wasabi.
If you are new here, then… I am mad about wasabi!
This time, I am growing wasabi fresh on my balcony, and it’s all thanks to the lovely people at Four Seasons Herbs who sent me these little plants via Australia Post!
I have to publicly admit here that I am a terrible gardener. Terrible. I was bad before I had a baby, but now that I am focused on keeping her alive, my plants have even less luck in that department.
At least I can cook. You can’t be good at everything, right?
Saying that, I am going to try. my. very. best. to keep these beautiful little plants alive and happy. Did you know that all parts of the plant are edible? The root, which gets grated into a nose-tingling wasabi paste, the leaves and the stems.
I am beyond excited at the (likely) prospect that by this time next year I will have wasabi root to experiment with in the kitchen and enough wasabi leaves and stems to populate my salads all year round. They need a really shady and humid environment to replicate the wet edges of mountain streams in Japan where they originate – so they will, hopefully, live happily in a sun-free corner of my balcony where nothing much else survives.
If you’re a wasabi lover or keen gardener then check out the Four Seasons Herbs website for a full list of their plants and seeds for sale. These wasabi ones are only $25 for the two small plants, which is a bargain when you think about the kind of posh Japanese restaurants you’d have to frequent to get the pure, fresh stuff.
I’ll be sure to update you in the coming months on how healthy the plants are and any recipes I create with the results!
What do you think? Would you use wasabi enough to grow it?
Fig & Cherry received the wasabi plants with compliments from Four Seasons Herbs.