Wasabi is native to Japan and is a semi aquatic perennial with long stemmed, heart shaped leaves. Its inflorescences of white cruciform leaves reach 40cm. There are a number of varieties, but all form thick, knobbly rhizomes.
Grow the plants in very clean cool, slightly acidic alkaline running water, with plenty of shade. The temperature should be between 10° Celsius and 13° Celsius. Propagate from offsets of the rhizome. Keep the plant well shaded, cool and watered.
Using at home
This plant in paste form is served with sushi, sashimi, soba noodles and other Japanese dishes. I must say that for quite some time I used a lot of wasabi with our meals. There was a time I just could not get enough of it. I even did taste tests to make sure I was using the best. And I made my own from scratch using powder. Now, I seldom add this condiment to the table. It was like a phase that I have grown out of. We still eat a lot of sashimi but mostly just as is. Or with a hint of soy. I do not like the fish taste being muddled.
information sourced from The Complete Book of Herbs.