Wasabi «WABI SABI» – a perennial vegetable plant of the Brassicaceae family, valued for its rapid growth and high yield. Unlike horseradish, wasabi does not spread across the plot but produces large root vegetables already after the first season. The roots contain vitamins C, B, carotene, inulin, and pectin, making them beneficial for digestion and immunity. In folk medicine, wasabi is used as an antimicrobial agent and appetite stimulant.
The «WABI SABI» variety is characterized by moderate height (about 41 cm) and a semi-erect leaf part, which is suitable for fresh consumption – as asparagus or salad. The root vegetables are cylindrical in shape, brown in color with a slightly rough surface, and the flesh is white-gray. The yield reaches 4 – 4.1 kg/m², and the plant is resistant to frost and drought, growing well on fertile loamy soils with good lighting.
In cooking, wasabi roots are used in salads, sauces, for pickling cucumbers, and as a spice. Thanks to its content of essential oils and phytoncides, the plant can also be used in cosmetics for cleansing the skin of acne. However, it should be avoided by people with gastrointestinal, liver, or kidney diseases.
