Horseradish /Armoracia Rusticana syn. A. Lapathifolia/
A hardy perennial in the cabbage family. It has large long leaves up to 60 cm tall. Fleshy parsnip-like roots with a spicy, bitter flavour. The taproot is 30 cm long and has smaller side roots.
Horseradish sauce. Grate into salads or add to mayonnaise. Used medicinally to treat coughs and colds. Young leaves in salads or older leaves cooked. The seeds can be sprouted for salads.
Plants grow readily in most soils but best results in fertile well-drained soil. It suits moist semi-shaded conditions.
Propagation is by division of the roots. Dig up the roots and cut into 5cm rounds. Allow the wound to dry for 1 hour and plant directly or in pots.
Roots, seeds and leaves.
Risks and weed potential
Horseradish can be invasive, as every time the plants roots are disturbed it will grow new plants from the roots.
Harvesting & Processing
Ready to harvest after 5 months, Horseradish will grow from even the smallest piece of root so when harvesting, leave a little bit of root in the ground to grow and you will always have it.