Wasabi

Wasabi, often referred to as Japanese horseradish, is a pungent green condiment derived from the rhizome of the Wasabia japonica plant. Native to Japan, it has been cherished for centuries not only for its distinctive flavor but also for its potential health benefits.
 
Culinary Uses
In Japanese cuisine, wasabi is traditionally served alongside sushi and sashimi, enhancing the flavor of raw fish with its sharp, spicy kick. Beyond these, wasabi's versatility shines through its incorporation into various dishes such as soba noodles, marinades for meats like beef and eel, and even salad dressings. Its leaves are often pickled or fried in tempura batter, adding a peppery heat to different culinary creations, but can also be used raw in salads.
 
Medicinal Uses
Historically, wasabi has been valued for its medicinal properties. It contains compounds like isothiocyanates, which possess antimicrobial and anti-inflammatory effects. These properties were particularly beneficial in ancient times, as wasabi was believed to counteract potential foodborne illnesses from consuming raw fish. Additionally, wasabi is rich in antioxidants, vitamin C, calcium, and potassium, contributing to overall health.
 
Genus: Eutrema japonicum/ Wasabia japonica
Aspect: Part shade/ Full shade
Type: Perennial
Hardiness: Hardy
Height: 0.5 metres 
Spread: 0.5 metres