These instructions are sent with the plant gift
Plant your Wasabi in well-draining soil and water regularly during dry spells to keep it moist – but don’t let it sit in a puddle as this will rot the roots. They are quite greedy and so feed regularly with a top dressing of compost or a regular plant food.
The leaves will die back in the winter as the plant conserves its energy in rhizomes at the base of the stem – it is these that are used to make Wasabi paste. Cut off the dead leaves and cover the crown with a fleece or layer of straw to protect it from frosts and then patiently wait until next spring when it will bounce back to life.
The stems and leaves are edible, and you can cut a few for use in salads and cooking during the summer months. However, your patience and care is truly rewarded at the end of the second year, when the tasty rhizomes are ready to be harvested. Dig up one and check it is ready before harvesting the rest and then clean and remove the leaves. Store the rhizomes in the fridge for up to a month cutting off sections as you need them so they keep their vibrant flavour.
Problem Solving. A healthy Wasabi plant is fairly resistant to mildew but yellow leaves are a sign that the shade is not sufficient. You can try planting a tall plant on the sunny side or fixing a piece of cloth above the Wasabi. Our plants are kept at our Sussex nursery in a pesticide free environment. In the unlikely event that you find any pests such as aphids or caterpillars on your plant, use a soft soap to wash off the offending creatures and pick off any damaged leaves. Unfortunately, slugs like the taste of the leaves and will need to be deterred and / or picked off regularly.