Eutrema japonicum, commonly known as wasabi or Japanese horseradish, is a semi-aquatic perennial herb cherished for its fleshy rhizomes, which are finely ground to produce “true” wasabi. This naturally green, spicy paste is a staple in Japanese cuisine, often used as a condiment but also as a substitute for horseradish. Beyond its culinary uses, wasabi is known for its medicinal properties, including antibacterial and anti-inflammatory benefits, and is a rich source of vitamin C, vitamin A, and trace amounts of iron, helping to boost immunity.

In addition to its practical uses, wasabi is a visually appealing addition to any edible landscape. The plant grows up to 12 inches tall and wide, with all parts being edible. It produces attractive leafy green foliage and small clusters of tiny four-petaled white flowers from late winter to early spring. These flowers are followed by dry, elongated fruits that are grooved lengthwise.

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