Wasabi - Japanese Horseradish - Grow Indoors/Out - Rare Vegetable - Quart Pot

Wasabi (わさび（山葵, originally 和佐比; Wasabia japonica 'Mazuma' or Eutrema japonica 'Mazuma'), is a member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish although horseradish is a different plant (which is often used as a substitute for wasabi). Its root is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than that of the capsaicin in a chili pepper, producing vapors that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. Wasabi is generally sold either as a root which is very finely grated before use, as dried powder in large quantities, or as a ready-to-use paste in tubes similar to travel toothpaste tubes. In some restaurants, the paste is prepared when the customer orders, and is made using a grater to grate the root; once the paste is prepared, it loses flavour in 15 minutes if left uncovered.[5] In sushi preparation, sushi chefs usually put the wasabi between the fish and the rice because covering wasabi until served preserves its flavor. Fresh wasabi leaves can be eaten, having the spicy flavor of wasabi roots. Because the burning sensations of wasabi are not oil-based, they are short-lived compared to the effects of chili peppers. Hardy in zones 8-10 or grow on the patio or indoors. Keep constantly moist. Trim as needed.