Backyard Aquaponics
A place to discuss aquaponics

$100/kg seems to be a common price for the stuff grown in Australia but prices of $300/kg have been promoted/fantasised.

I can't remember exactly but I think researching Wasabi was one of the crops I was researching when I came across AP. The Snobs Creek Hatchery was growing some in their effluent stream before it was returned to the river. Unfortunately they didn't have much of an idea how to grow it. They got one winters worth of growth and it all died in the first summer I was told. Then the guy who was pushing the project died so they didn't have another crack.

For US peeps I received an email back from Territorial Seed Company and they said they will begin taking orders mid December.
So looks like I need to remove my thumb and remake my indoor system with an upwelling bed for wasabi tubers. Also time to deploy a coil denitrater

I have wasabi growing outside in my yard. It is a brassica, which means every critter in the world loves to eat it. Mine are still growing, but I've not gotten to eat any yet. They are a shade plant. I do not believe that they would survive full sun.
Some good information here:


I do get over 25 degrees, but not often over 30, and cooler nights. I frost/snow several times each year, but rarely below the surface layer of soil.
I intend to grow wasabi in my AP, as I get it set up. I like the idea of upwelling, that had not occured to me, I was just going to crossflow the return from sump to FT through a bed. As soon as I sort the mites and leaf burn out, I think I will dig one of my two outside plants and put it in in the experimental inside system, and see if the 24 degree water makes it unhappy.

Ty for vid now I know it's daruma or nothing, and it can be done.

Also ty smatthew for the heads up in the down stream bit.

Here's a link to a pdf with a lot of good info thanks to all who pitched in
http://cru.cahe.wsu.edu/CEPublications/ ... nw0605.pdf

There's some good stuff in that document. Thanks.
I have one that is much less applicable, and much more technical, but some may find it interesting. There is a link to the full masters thesis below the abstract. http://summit.sfu.ca/item/8381
She studied labratory propagation, and disease issues.

my boss offered me a cutting of wasabi for my AP. i havent taken him up on it yet.

ill ask him tomorrow how on earth he grows it because it got to 25 here today and it isnt even summer yet.

my basic research suggests there is the southern hemisphere's biggest wasabi farm not far from here, but they seem to use controlled environment shade houses.

from that video it looks like the perfect environment make perfect wasabi, but he next best thing is probably just fine for our taste buds. There' a perfect environment for wheat growing, but I'm pretty sure I cant tell the difference between wheat grown in that environment, and that grown at some random location that grows wheat.

No Doubt wasabi is a lot more fussy than wheat, but perhaps there is some middle ground.

Wasabi will survive over 25 (despite what I said above) but they really don't like it and become VERY susceptible to disease. Many of those diseases may not kill the plant out right but they often discolour the stem taking it from a high value product to....not. Unfortunately the discolouration dosen't turn up until harvest time when you find out the inside of the stem has been blackened at various points.

I don't know how much taste would be effected but if it was only a cosmetic issue that would mean that it might actually be a lot easier than previously said to grow some at home for home

My thoughts are always of a commercial bent which is why I said the temps have to stay below 25c.

Stuart, the thesis I posted talks in ssome depth about the microorganisms responsible for the blackleg or other root issues. If you are actually interested, it maybe worth the read.
From the Abstract:
"Isolation studies from blackened rhizome vascular tissue were also conducted. Microscopic observations and isolation data showed that bacteria were associated with symptomatic plants. Pectobacterium carotovorum subspecies carotovorum (Pcc) was identified. Symptoms developed when roots were wounded and inoculated with Pcc. Pcc was recovered from the rooting medium used by growers and found to be identical to the wasabi isolate."

Also in that paper, a statement (with citation) that growth ceases at 27 degrees. Not plant death, but cessation of growth. Perhaps you could over-summer the plant in a (counter-)dormant state? Lots of talk in both papers about water temp and D.O. concentration.

Not only does growth stop at 27c but their susceptibility to that bacteria and others plus fungal attack goes up massively above 25c according to other papers I've read.

I've down loaded that thesis and filed it with all the other stuff I have on Wasabi. Very much appreciate you posting the link. The other one I already had.

I have an email into company in Oregon to see which type of wasabi they plan to have available in dec. I will post when they get back to me. Now just have to find time to rebuild system and spread the holiday cheer.

I think that pretty common with life.

If it's not thriving, it's susceptible

I see it all the time in my system and personal life

.

There is a fantastic article about growing wasabi in March/April 2015 Organic Gardener magazine. The info in the article comes from Stephen Welsh who owns Shima Wasabi, the largest producer in Australia, located in Tasmania.

It's not so hard to grow as others are banging on about here, AP would be perfect as long as you follow some basic guidelines. Plant in cool areas, shady microclimate and consistant moisture. I think there are many places in Aus that these things can be replicated.

Most of the big players actually grow it in pots, use a good rich compost and soil mix that is well draining. But in AP we have the perfect soil conditions and microbiology