Wasabi Leaves

The heart-shaped leaves of the wasabi plant, milder than the rhizome
Herbs Rhizomes Research: Very Limited

Scientific Name

Wasabia japonica folium

Classifications

Processing: minimal
Source: plant
Type: leaf

Benefits

  • Gentler introduction to wasabi compounds
  • Sustainable use of the plant
  • Traditional culinary applications
  • Source of antioxidants and phytonutrients

Specific Properties

  • Milder flavor than rhizome
  • Contains some isothiocyanates
  • Used in traditional Japanese cuisine
  • More sustainable than rhizome harvesting
  • Contains chlorophyll and other plant compounds

Safety Notes

Generally safe in culinary amounts. May cause irritation to eyes, nose, and throat due to volatile compounds. Large amounts may cause digestive upset. Pregnant and nursing women should use caution with medicinal amounts.

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About Wasabi

A pungent root vegetable native to Japan, known for its intense heat and potential anti-inflammatory and antimicrobial properties

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