Japanese Wasabi, also called “Japanese horseradish”, is a perennial and original plant known for its strong and pungent taste, the root of which is used as a seasoning in Asian cuisine. But did you know that all parts of the plant (leaves and stems) are also edible?
Recipe: Wheat Pearl Salad with Wasabi:
A refreshing recipe to enjoy as a side dish or side dish, ideal for hot summer days! The leaves and stems, both soft and fleshy, have a delicate spicy taste at the end of the finish.
To make it you will need: wheat pearls, a little salt, a knob of butter and wasabi leaves.
- First of all, it is worth boiling the pearls of wheat, for this you put water in a saucepan, add a little salt and bring to a boil. Pour and then the pearls of wheat and cook respecting the time indicated on the package (usually about minutes).
- Drain and place in a salad bowl, add a knob of butter and let cool.
- Meanwhile, wash the wasabi leaves and stems thoroughly. Then carefully chop the leaves and stems.
- Then add your cut wasabi leaves and stems to your wheat beads. Mix everything and put it in the fridge.
- To enjoy fresh!
Hard to find fresh wasabi leaves? The solution: grow your own wasabi!
It is difficult to find fresh wasabi in France, but it is quite possible to grow it yourself in your garden or even on your patio. It is a simple and easy to grow plant. To buy a plant, go to the Rexania online store, or directly on site at the Rexania seed and garden center in Niederhaslach (67).
As a landscape architect and geographer by training, I am passionate about the plant world and its countless curiosities. Founder of the Rexania blog and activist for gardening in harmony with nature, I am also an Alsatian gardener, ardent defender of ancient, free and reproducible varieties.