Cooking with Crosby Roamann: Sushi with fresh wasabi from our garden

(Pictured: blue fin tuna nigiri with daikon radish, scallions, and fresh wasabi)

Yes, okay, so it took two plus years to grow, but I finally managed to harvest my own wasabi plants from roots purchased in Oregon in 2021. When they arrived in the mail, the wasabi roots were about an inch long and had a handful of small wasabi leaves growing on them. I planted them in an 18" trench planter filled with compost and potting mix in a shady spot along our fence line and put a water line on them for three times per week. At first, everything started to grow brilliantly, but that was mid-Spring. As the angle of the sun changed over the beginning of the summer the wasabi came into direct sunlight during the middle of the day, and that's when we lost the first two plants to dehydration.