Wasabi — Growing reference
| Scientific name | Eutrema japonicum |
|---|---|
| Seed germination (days) | 21–40 |
| Soil temperature for germination (°C) | 10–15.6 |
| First harvest or flowering (days) | 365–540 |
| Measured from | Transplant |
| Plant spacing (cm) | 30.5–45.7 |
| Mature height (cm) | 30.5–61 |
| Mature spread (cm) | 30.5–45.7 |
| USDA hardiness zones | 7–10 |
| Light | Shade |
| Water | High |
| Sowing method | Division |
Growing directions
Plant in consistently moist, cool, well-oxygenated, slightly acidic, fertile soil in partial to full shade; wasabi is one of the most challenging and rewarding edible plants a gardener can grow, requiring very cool temperatures (46–70°F) and near-constant moisture. In Japan it grows along cold mountain streams in deep shade where water temperature remains near 55°F year-round. The thick rhizome (the 'root') takes 12–18 months to reach harvest size, grated fresh at the table in a circular motion on a sharkskin grater to produce the intensely pungent, clean-heat paste. The authentic flavor is entirely different from the horseradish-and-dye paste sold as 'wasabi' in most restaurants. In zone 7–8, wasabi can be grown in a deeply shaded, cool, constantly moist garden bed or container with refrigerated-water irrigation; in zone 9 it requires careful site selection, mulching to keep roots cool, and may struggle in summer heat. The large, heart-shaped leaves are also edible and pungent.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
Source & verification
OpenPlantDB · CC0