Horseradish

The horseradish plant is probably native to southeastern Europe and western Asia, but is popular around the world today. It grows up to 1.5 meters (five feet) tall and is mainly cultivated for its large white, tapered root, which have a similar hot and spicy taste to mustard when prepared properly. It is usually used in horseradish sauce as the volatile flavour contained in the roots' oil evaporates quickly.

Location
Provide an open, sunny position.

Soil
Light/sandy, well-dug, rich and moist soil is ideal.

Propagation
Horseradish can be propagated using seeds, cuttings or by dividing roots in spring. For roots you should take 1½cm (½in) thick thongs and cut into peices 15cm (6in) long. Dig a hole deep enough to fit the whole root with 5cm (2in) spare to the surface. Place the root at a 45-degree angle in the hole and cover with soil, watering well.

Aftercare
Thin or transplant to 30cm (12in) apart. Horseradish is not suitable for growing indoors.

For large straight roots, push back the soil from around the crown when the leaves are about 30cm (12in) tall.

Harvesting
Dig up roots when needed in autumn. Young leaves can also be picked to add a similar flavour to food.

Preserving
Store roots in sand; or wash, grate and dry. Alternatively immerse whole washed root in white wine vinegar.