Can horseradish be green? Yes! It is true that not our native species, but wasabi, i.e. Japanese horseradish Wasabia japonica synonymous with Eutrema japonica. Its edible part is the roots with a sharp, slightly bitter horseradish flavor, which is much stronger compared to horseradish. Japanese horseradish roots are slightly green, especially around the skin.
In Poland, unfortunately, you cannot find fresh wasabi roots, but on sale you can easily find wasabi paste with a characteristic light green color or a powder that, when mixed with water, is used like our horseradish. Remember, however, to use it in smaller amounts due to the very spicy stinging taste.
Advantages of consuming wasabi
The advantage of wasabi is its high content of he alth-promoting substances, known as isothiocyanates. The roots of this green horseradish contain up to two grams of them per kilogram of fresh weight. They are also found in other species belonging to the cruciferous family, but wasabi contains a lot of themIsothiocyanates detoxify the body, have anti-cancer properties and have a positive effect on digestion.Additionally, they are bactericidal and fungicidal.
It is isothiocyanates that are mainly responsible for the sharp, burning taste of horseradish and wasabi. However, it should be noted that people who have problems with Hylobacter pylori bacteria, responsible for stomach ulcers, should consume wasabi, because the substances contained in them inhibit the growth of these bacteria.
Wasabi, like horseradish, is a perennial. Their grated roots are used as seasoning. Since the substances responsible for the pungent taste of wasabi and horseradish, especially isothiocyanates, are volatile, you should consume them as soon as possible to minimize losses. Grated wasabi roots, left uncovered and exposed to oxygen, can be stripped of these valuable substances within 15 minutes.
Growing wasabi is not as simple as our native horseradish.For this reason, fresh roots cost around $ 140-200 per kilogram.Wasabi has specific requirements and is grown on a larger scale only in a few places in Japan, China, Taiwan and Canada and New Zealand. Therefore, it is worth knowing that ready-made pastes, which can be bought all over the world, also in Poland, are a mixture of wasabi and horseradish, many times cheaper than wasabi, as well as ground mustard and green vegetables giving the paste its characteristic green color.
Growing wasabi
Wasabi prefers shaded, moist mountain sites located by streams.It grows at a temperature of 8 to 20 ° C, does not tolerate direct sunlight. It takes three years to fully mature.In the United States and Canada, it is grown in greenhouses using hydroponics, but it comes at a high cost.The highest prices are obtained for wasabi produced under natural conditions.
It should be noted that not only wasabi roots can be used. Virtually all parts of the plant, such as leaves, stems or rhizomes, are harvested and used in the kitchen and in the food industry.
