some interesting "basil" plants

this afternoon has been going around the big stores in out-of-town Anderlecht (just outside Brussels). Brico (?homebase), IKEA - for a parasol for the patio - tick, anti-mouse storage boxes - tick, the compulsory orchids - tick.... And then on to Makro, a semi-commercial cash-and-carry. Ostensibly for dog beds (honest!), but we came back with three interesting "basil" plants.
A lovely fine-leaved basil plant (I'm currently growing Basil Aristotle, but it only has two sets of true leaves), a Thai "basil", (ok, also growing that from seed, equally small, but not too scarey), and a wasabi "basil". I've googled wasabi, and it looks as if we have the real McCoy here...

...has anyone grown it successfully?!!

 

Oh dear!! Total radio silence!

We're doomed! Doomed, I tell you! Doomed!!

But can anyone honestly say that for the sake of £1.50, they could have left a strong, a healthy, a wasabi plant to languish in a cash-and-carry?!!

 

Yup, that looks like the legendary wasabi basil plant! James Wong has been promoting them in the UK and I've read an article in a paper about growing them, so I imagine there's lots of info online about them.

 

They are being grown in the UK, by the Wasabi Company, but very little information out there about how to actually grow them. They would rather full shade, min temp of -5c, and moist but free-draining soil. I should be able to do that - but I don't know if they need feeding, and if so, how much...

So far so good...!

I know that the normal pot grown herbs need a few days to settle down, and then often need to be potted on, or at least a root check. Wasabi leaves are v brittle, so I will proceed with caution.

I will keep you posted!!

 

Bargain!
Sorry but I know nothing about the wasabi basil plant but wanted to point out ...


... the next time you make a cuppa, I prefer mine a bit stronger and less milk thank you
And, just on the off chance that may even be coffee .. ... why isn't there any coffee in it?

 

Is this wasabi basil as in wasabi wasabi - the green paste that is mega super hot?


Sent from my iPhone using Tapatalk

 

Yup!!
People refer to it as a root, but in fact it is the swollen stem of the plant, a form of brassica.

(It is not a basil at all, but was marked as "wasabi basil" in the cash-n-carry)

 

It is black coffee, freshly made, so still has the frothy head on it...

As you can see, I hadn't had my morning fix, hence the kitchen clutter being around the plant (also have a bitterly cold wind blowing across the valley at the mo, so wasn't going to take the plant outside for the photo-shoot)

 

There are a couple of pages on wasabi in James Wong's Homegrown Revolution. I'm in a rush this morning but have left the book by my computer and will type the details tonight.

 

Love Wasabi Sian! I had always assumed that it was the root that was used too but now I know better I'll have a look for some seeds.
Thai Basil is lovely as a garnish for curries in addition to coriander.

 

Of course! Frothy head!! Stoopid me

In that case then ... if you could make it a full mug next time, please

 

OK, James Wong says, plant out spring through to autumn in a damp shady spot with lots of organic matter in the soil. Several mentions of organic matter, but no metion of adding fertiliser. I guess that's because the organic matter holds water as well as providing nutrients. Their only pests are slugs and snails, so surround each plant with a circle of sharp sand to deter them. They do like boggy ground and need shading throughout summer. Cover them with horticultural fleece in cold months to prolong the growing season. Takes 18-24months to reach harvestable size but then you get a succession of 'roots' (the partially buried stem is the bit that's usually eaten). The leaves are edible too and can be used while you wait for the plants to reach 1-2cm diameter across the stem.

Funnily enough the next two pages are about Thai sweet basil!

 

Thank you so much, @Cinnamon !

It will take a little courage to plant this beauty out, as we actually have a colony of Roman snails here - they are the humungous snails that the French eat. The shells are 1.5+ inches long, and they have huge "skirts"... Not sure if they actually munch my plants, rather than the "normal" ones!!

But with that extra info, I may be able to set it up in a lot in the appropriate location, and see how we go .

 

Thinking this through a little, brassicas generally tend to have semi-taproots, as I remember? So I will use one of my deeper pots to plant the wasabi up in. The lower half will be my homemade compost mixed with soil (v sandy, so free draining), the top half and around the plant, just compost...

...sounds like a plan?

 

James Wong says keep the soil on the wet side.