The botany, uses and production ofWasabia japonica (Miq.) (Cruciferae) Matsum

Production of Japanese Horseradish (Wasabia japonica (Miq.) Matsumara) in Poland. Chemical Contents of Roots

“…In addition, roots from a Japanese producer were evaluated and were imported directly from Japan. daily flooding (Palmer, 1990;Chadwick et al, 1993;Rodriguez and Punja, 2007;Yamane, 2010 a, b,). In 2012, the British farmer became first man to grow wasabi in Europe (Macdermott, 2012).…”

“…For this reason, the wasabi significance in the world has been growing (Sparrow, 2004). The high demand for wasabi forces Japan to import the vegetable (Chadwick et al, 1993). Common horseradish, in Europe is often used as a substitute for wasabi (Iwashina, 2016) on account of high price of wasabi (160$ per 1 kg).…”

“…After about 18 months of growing, the root reaches maturity, its shape is cylindrical to conical, curved, covered with numerous leaf scars. The length of a single root is within the range of 50 to 200 mm, and weight from 4 to 120 g (Chadwick et al, 1993;Trzcinska and Hołubowicz, 2016). The beginning of Japanese horseradish cultivation in Japan dates back to the reign of Tokugawa Yasushi (Keicho era) in the years 1596-1615.…”

“…Maruyama (1965) reported that air temperature affected the growth of leaves of wasabi. Production of Japanese horseradish in mountainous areas requires an air temperature of 6 to 20 °C, preferably 8 to 18 °C (Chadwick et al, 1993). Air temperature lower than that 8 °C inhibits plant growth, at less than 5 °C, its growth is completely inhibited, At -3 °C, the plant freezes (Adachi, 1987).…”

“…Straw or plastic cover sheets must be used to prevent frost damage. In the free flow of water (Chadwick et al, 1993) the spring water is considered to be the best for growing wasabi because it is homogeneous in quality, has a consistent temperature and proper areation. If the water has a higher temperature than 12-15 °C, there may be problems with the plant's growth.…”