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|Mature height:||1.5m (5ft)|
|Ideal pH range:||5.0 - 7.5|
|Sow depth:||5cm (2in)|
|Growing plant spacing:||30cm (12in)|
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.
Planner[edit | edit source]
|Harvest (At least 12 months after planting)|
Growing[edit | edit source]
Location[edit | edit source]
Provide an open, sunny position.
Soil[edit | edit source]
Propagation[edit | edit source]
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[edit | edit source]
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[edit | edit source]
Dig up roots when needed in autumn. Young leaves can also be picked to add a similar flavour to food.
Preserving[edit | edit source]
Store roots in sand; or wash, grate and dry. Alternatively immerse whole washed root in white wine vinegar.
Troubles[edit | edit source]
- Main article: Brassica troubles
Varieties[edit | edit source]
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