HORSERADISH (JUN-SEP) ***SOLD OUT***
BOTANICAL NAME: Armoracia rusticana syn. A. lapathifolia
COMMON NAME: Horseradish, Chren, Hren, Ren
ORIGIN: Native to southeastern Europe and western Asia.
A perennial to 1.5m high on a tapering, fleshy taproot to 60cm long and 5cm thick, with large leaves, 40-100 cm long, with slightly serrated edges. The plant has white flowers which appear mid-summer to mid-autumn. Plants tolerate damp soils and grow vigorously once established. It does best in temperate climates but will grow in most other areas as well. Horseradish is best planted in a permanent position and not be disturbed as new plants will arise from any broken roots and it would quickly become invasive if cultivated.
Freshly harvested roots are used as a flavouring for meats, vegetables and pickles. They may also be made into sauces and vinegars. Once exposed to air or heat, horseradish loses its pungency, darkens in color, and develops a bitter flavor. Tender, young leaves have a pleasant flavour and can be added to salads or cooked similar to spinach. Sprouted seeds are eaten in salads. Roots can be brought indoors in winter and forced into producing white, tender, sweet leaves. In Germany, sliced roots are cooked like parsnips.
Horseradish roots are best planted in spring or autumn. Lay root cuttings horizontally in a prepared garden bed and cover with soil to 3cm deep. Keep moist until the first leaves appear.
Plants should be spaced at least 50cm apart. In cooler areas, horseradish will die back in winter and become dormant once again reshooting in Spring with the warmer weather.
Plant around potatoes to help combat fungal problems and as a nutrient provider using its deep roots to open up compacted soils and return nutrients to the surface of the soil. Ideal when planted under fruit trees both preventing disease and assisting growth and yield.
LIKES: Sweet Potato, Asparagus, Rhubarb, Strawberry, Potato, Jerusalem Artichoke