Mikado Wasabi 'Eutrema japonicum' plants

Mikado Wasabi Description and Planting Instructions
Description: Mikado wasabi is a unique variety that is known to strike a balance between sweet and spicy. Unique to the Mikado variety as well, it's rhizome can have a light pink hue, adding an aesthetic quality to dishes it is prepared with. For growers, this variety is more disease resistant compared to other varieties as well.
Common Name: Mikado 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 with a glossy surface, growing on long petioles.
Flowers: Small, white, and clustered on a stalk that rises above the foliage.
Rhizomes: Thick, knobby, pale green, prized for their culinary use.
Uses:

Culinary: Mikado Wasabi rhizomes 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 shade 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 to prevent 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.
By following these instructions, you can successfully grow and harvest high-quality Mikado Wasabi.

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