Grow your own authentic wasabi plant (Wasabia japonica) at home and enjoy the unmistakable flavour of freshly grated wasabi. Unlike imitation wasabi paste, true wasabi comes from the prized rhizome of this remarkable shade-loving perennial.
A well-established plant produces large, heart-shaped green leaves reaching up to 60cm tall, creating a striking feature in shady borders or corners of the patio, woodland gardens or damp areas where many other plants struggle. It’s the perfect edible ornamental for cool, partially shaded spaces.
How Wasabi Grows
Wasabi naturally dies back in winter as the plant’s energy travels down into the developing rhizomes at the base of the stems. These swollen stems (not roots) store the plant’s vital nutrients, ensuring vigorous regrowth in spring.
In early spring (March–April), elegant stems topped with clusters of delicate white flowers appear. Both the flowers and stems are edible and delicious raw, or lightly fried in tempura.
Harvesting Your Own Fresh Wasabi
Patience is rewarded with wasabi. After approximately 18–24 months, mature rhizomes will be visible at the crown of the plant and ready to harvest. Simply lift the plant carefully and separate the rhizomes for freshly grated wasabi paste, perfect for sushi, sashimi, marinades, and dressings.
While waiting for the rhizomes to mature, the leaves and stems are edible and can be harvested sparingly throughout spring and summer to add a peppery kick to salads and Asian-inspired dishes.
(For reference, our largest single rhizome weighed an impressive 377g — though we’re not encouraging competition!)
Growing Conditions
- Prefers partial to full shade
- Ideal for cool, damp, well-drained soil
- Hardy down to –5°C
- Protect the crown with straw or horticultural fleece during severe frosts
- Suitable for garden beds, raised beds, or large containers
Sustainable Packaging
All plants are now shipped in coir pots, not plastic — better for your garden and the environment.
Download our growing guide
