Rawat tanaman Anda selama dua tahun sebelum masa panen. Keluarkan akar atau batang akar yang sudah dewasa. Tinggalkan sebagian tanaman untuk kembali tumbuh. Gunakan wasabi. Simpan wasabi untuk digunakan kembali.

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Wasabi doesn't develop its distinctive flavor until it becomes mature after about 24 months. During this time the wasabi will grow about two feet tall and two feet wide. It will stop getting taller and wider, and start putting energy into growing a long, carrot-like rhizome beneath the soil. Rhizomes are mature and ready to eat when they're about seven or eight inches long. Dig up one rhizome to check the length before completing the rest of the harvest. Use a long, slim spade or pitchfork and take care not to cut the rhizomes when you dig it out. Wasabi left in the ground will produce new seeds and drop them into the soil, saving you the trouble of ordering more seeds. Leave several plants in the ground so you'll have a fresh crop of wasabi in the next couple of years. When the new plants begin to sprout, space the seedlings about 12 inches apart so they have plenty of room to grow. If you leave them in clumps, many will wilt and die. Clean the wasabi rhizomes and discard the leaves. To enjoy wasabi's fresh, sharp flavor, shave off as much as you need and leave the rest of the rhizome intact. The heat of the wasabi will fade after a few hours, so it's best to cut off only as much as you need for one meal at a time. Fresh wasabi will keep in the refrigerator for about a month or two before it begins to rot. If you want to save wasabi for later use, it's best to dry it out and grind it into a powder. The powder can be mixed with a little water to form wasabi paste.