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Wasabi Plant Benefits

Updated: January 3, 2023

Wasabi, the popular condiment served alongside sushi, is derived from the plant Wasabia japonica. This hardy perennial plant is native to Japan where it has long been enjoyed for its strong, pungent flavor and nutritional benefits. In this article, we discuss five of the most notable wasabi plant benefits and answer several frequently asked questions about wasabi plants.

Five Wasabi Plant Benefits


Wasabi plants are rich in vitamins, minerals, and antioxidants. They contain large amounts of vitamin C and A, as well as essential minerals such as zinc, manganese, and magnesium. Additionally, wasabi contains several polyphenols, which are powerful antioxidants that can help protect against oxidative stress and inflammation.

Anti-Carcinogenic Properties

Studies have shown that compounds found in wasabi may help to inhibit the growth of certain types of cancer cells. While more research is needed to confirm these findings, the anti-carcinogenic properties of wasabi may be beneficial for those looking to reduce their risk of certain types of cancer.

Antibacterial Properties

The antibacterial properties of wasabi make it a great ingredient for use in food preservation. Wasabi has been shown to effectively kill off bacteria such as E. coli and salmonella, making it a safe ingredient for preserving food.

Pain Relief

Wasabi has long been used as a natural remedy for pain relief. It contains compounds that have been shown to reduce inflammation and provide relief from headaches and muscle pains. This makes it a great natural alternative to over-the-counter pain medications.

Aids Digestion

Wasabi’s pungent flavor stimulates digestive enzymes in the stomach and helps to break down food more efficiently. It also helps to stimulate saliva production, which can aid in digestion and prevent indigestion.

Frequently Asked Questions About Wasabi Plants

How do you grow a wasabi plant?

To successfully grow a wasabi plant, you will need to provide plenty of water and shade. Wasabi prefers cooler climates with temperatures ranging between 50-70 degrees Fahrenheit. The soil should also be moist but well-drained, and fertilized with organic matter regularly.

Is wasabi good for you?

Yes. Wasabi is an incredibly nutritious plant that is rich in essential vitamins and minerals. It also contains powerful antioxidants that can help protect against oxidative stress and inflammation. Additionally, its antibacterial properties can help to preserve food safely and its pain relieving properties can provide some natural relief from aches and pains.

How long does a wasabi plant last?

With proper care, a wasabi plant can last up to three years before needing to be replaced or replanted. However, it is important to note that wasabi plants are sensitive to both light and temperature fluctuations, so it is important to provide consistent care if you want your plant to thrive for longer periods of time.

Can you eat raw wasabi?

Yes. Raw wasabi can be eaten on its own or added to dishes as a flavor enhancer or garnish. Its strong flavor makes it best suited for savory dishes such as sushi or sashimi but it can also be added to salads or other vegetable dishes for an extra kick of flavor.

Does wasabi expire?

Yes. Fresh wasabi root should be consumed within two weeks of purchase or freshly grated for best results. Dried wasabi powder should be stored in an airtight container away from heat or moisture and used within 6 months of purchase for optimal freshness.


Wasabi plants are incredibly versatile plants with numerous health benefits. Not only are they nutrient-rich with anti-carcinogenic properties, they also contain antibacterial compounds that make them ideal for use in food preservation and their pungent flavor can aid digestion while providing natural pain relief. With proper care, a wasabi plant can last up to three years before needing replacement or replanting. However, fresh wasabi root should be consumed within two weeks while dried powder should be used within six months for optimal freshness.