Akaoni Wasabi 'Eutrema japonicum' plants

Akaoni Wasabi Description and Planting Instructions
Description: Akaoni wasabi is a fascinating variety. Akaoni translates to "Red Demon" in Japanese. Akaoni wasabi lives up to this name! The rhizome and end product wasabi will contain red hues and the flavor is spicy and intense; although it does retain a sweetness as well.
Common Name: Akaoni Wasabi
Scientific Name: Eutrema japonicum
Family: Brassicaceae
Appearance:

Plant: Herbaceous perennial, growing to about 20-30 cm (8-12 inches) in height.
Leaves: Large, heart-shaped, and dark green, growing on long petioles.
Flowers: Small, white, and borne in clusters on a stalk that rises above the foliage.
Rhizomes: The part most commonly used, they are thick, knobby, and have a pale green color.
Uses:

Culinary: Akaoni Wasabi is prized for its rhizomes, which are grated to produce a pungent condiment commonly used in Japanese cuisine, particularly with sushi and sashimi.
Ornamental: Its attractive foliage and unique growing requirements make it a distinctive plant for gardens.
Planting Instructions:
Climate:

Temperature: Prefers cool, temperate climates with temperatures between 8-20°C (46-68°F).
Humidity: Thrives in high humidity environments.
Sunlight: Prefers partial to full shade, avoiding direct sunlight which can cause leaf scorch.
Soil:

Type: Requires well-draining, consistently moist soil rich in organic matter.
pH: Slightly acidic to neutral (pH 6.0-7.0).
Planting Steps:

Rhizome Preparation:

Obtain healthy, disease-free rhizomes from a reputable source.
Cut rhizomes into sections, ensuring each piece has at least one growth node.
Site Selection:

Choose a shady location, such as under trees or alongside a north-facing wall.
Ensure the site has access to a constant supply of fresh water, as wasabi prefers a steady flow of water over its roots.
Soil Preparation:

Prepare a well-draining bed by incorporating compost or well-rotted manure.
Ensure the soil is rich in organic matter to maintain moisture.
Planting:

Plant rhizome sections 5-7 cm (2-3 inches) deep and 30-45 cm (12-18 inches) apart.
Cover with soil and water thoroughly.
Watering:

Keep the soil consistently moist but not waterlogged.
If possible, use a drip irrigation system to maintain steady moisture levels.
Mulching:

Apply a layer of organic mulch around the plants to help retain moisture and suppress weeds.
Keep the mulch a few inches away from the base of the plants to prevent rot.
Fertilizing:

Use a balanced, slow-release fertilizer during the growing season.
Follow the manufacturer’s instructions for application rates and frequency.
Pruning and Maintenance:

Remove any yellowing or damaged leaves to maintain plant health.
Ensure the plants are spaced adequately to allow good air circulation.
Pest and Disease Management:

Monitor for pests such as aphids, slugs, and snails.
Use organic or chemical controls as necessary, following guidelines for safe application.
Practice good hygiene by removing fallen leaves and debris from around the plants.
Harvesting:

Wasabi rhizomes can be harvested after 18-24 months of growth.
Carefully dig up the rhizomes, avoiding damage to the roots.
Trim off the leaves and roots, and wash the rhizomes thoroughly before use.

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