A couple wasabi greens reappeared this spring. We planted a couple plants last year, but thought they were done for with the horseradish taking over the garden space beside it. We find it interesting that it has reappeared and we are still trying to figure this plant out (how to best grow it, harvesting techniques, etc.). It's not known to grow all that well in the coastal region, however, it does like the wet and cold. It usually grows in cool forest areas and along streams (native to Japan). So it may again shrivel up in the hot summer months, or we may harvest it before the summer comes? Not sure. I was just reading that Wasabi is a niche plant, and that its demand far exceeds its growth; and so, imitation wasabi is commonly used made of horseradish and green dye (and is probably what you are ingesting when you order suishi).
What will we do with it if it grows well in our garden? A simple use for growing local wasabi is grating the rhizome (or root) to add flavor to salads, stirfries, etc. I look forward to experimenting!
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