Growing Horseradish

Armoracia rusticana : Brassicaceae / the mustard or cabbage family

Jan F M A M J J A S O N Dec
    P P                

(Best months for growing Horseradish in USA - Zone 5a regions)

  • P = Plant crowns
  • Easy to grow. Plant root pieces. Best planted at soil temperatures between 50°F and 77°F. (Show °C/cm)
  • Space plants: 20 inches apart
  • Harvest in 16-24 weeks. Some improvement in flavour if left till after frost..
  • Compatible with (can grow beside): Best kept separate

Your comments and tips

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03 Sep 21, Phil Lipski (Australia - cool/mountain climate)
I live in Launceston. I would like to buy some plants. Thank you. Phil
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27 Jul 21, Donna Renaud (Australia - cool/mountain climate)
Hi Jackie, I know it was a long time ago, but do you still have any horseradish in Launceston ? I am in Beaconsfield and would love to grow some so I can make Fire Water with it. Donna.
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09 Dec 11, Paul (Australia - cool/mountain climate)
Hi Jackie, We would love a bit of your HR. we are south of Hobart(pelverata) and would love to get some that is proven in Tassie. Happy to pay for postage.
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01 Oct 11, Jen (Australia - cool/mountain climate)
I grow my hradish in deep pots and after harvesting and grating to preserve with AC vinegar etc it turned out very, very mild?? Not at all hot as I was expecting? Any idea's why?
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22 Jan 12, Peter (Australia - sub-tropical climate)
Hi, if you want your horseradish to be hot, leave it for 2 years in the ground - the older it is the hotter it gets. It does become woody so grating it is a problem. Back in Russia we'd leave the root over winter and in spring it would regrow, then at the end of season its harvested. I'm not sure it would work in Australia unless where you live winter is frosty.
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23 Jan 12, Jen (Australia - cool/mountain climate)
Thank you Peter for your suggestion, I have not harvested my horseradish last autumn / winter as I still had jars preserved from the previous year..So it will suit my pantry very well to harvest in the 2nd year at the end of this year. Thanx
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05 Feb 12, Peter (Australia - temperate climate)
No problem! Please let us all know how they turn out!Just a word of caution - protect your eyes when grating old horseradish - it will burn your eyes. Use swimming goggles. I know people who didn't realize this until it was too late - they got a chemical burn, took a week to recover. Cheers!
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27 Oct 11, (Australia - arid climate)
Apparently it depends on when you add the vinegar for the degree of hotness. The recipe I found on the net said vitamize and then add the vinegar at the very end for maximum bite. Mine made this way was very spicey.
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16 Nov 11, Jen (Australia - cool/mountain climate)
Thank you .... anonymous for your tip I shall try next season and hope for a bit more zing to the otherwise delicious condiment Jen
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01 Sep 11, Olessya (Australia - temperate climate)
Hi Ted, Could you please sell me horseradish roots? I am looking for it all over the place but haven't found yet.
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Hi Catherine, I use to mix the horseradish with beetroot and use it as a salad next to grilled steak or sausages. It is delicious! Ingredients: 3-4 small beetroots 1 small horseradish root Salt Splash of vinegar (optional – don’t use if using horseradish from a jar as it normally already contains vinegar) Mustard seeds (optional) Cumin seeds (optional) Method: 1. Rinse any mud off the beetroots and put them in a saucepan (metal is best; it might stain enamel) and cover them with water. 2. Bring the water to the boil and leave to boil for 30-40 minutes. 3. Drain the now very purple boiled water from the pan and refill with cold water and allow the beetroots to cool enough to be handled. 4. Clean off the skin (you should now be able to rub it off with your fingers, but use the flat of a knife to scrap it off if you like) and trim off any roots or stem stubs. (You can bake the beetroot and it will be more tasty and healthy) 5. Cut up the beetroots – you can grate it, julienne it, cube it, slice it...whatever you prefer. 6. In a separate bowl finely grate the horseradish. Be a bit careful here if you’ve never grated horseradish before as it’s tremendously powerful – I recommend you don’t hold your head over the bowl whilst grating it! 7. Teaspoon by teaspoon, add the horseradish to the beetroot and taste until you reach a combination you like. Don’t just throw it all in at once because if it’s too strong it’s hard to correct. Horseradish from the jar normally isn’t as powerful as fresh horseradish so you might need a few extra teaspoons. If you have any horseradish left over, put it in a small jar with some salt and vinegar and keep it for a dressing next time you prepare some beef or lamb. 8. Check the seasoning and add some salt and a splash of vinegar if you feel it needs it. 9. You can, at this point, add some mustard seeds (about a heaped teaspoon) or a sprinkle of cumin if you like these flavours. Mustard seeds aren’t so strong but be a little careful with the cumin as it can overpower. 10. Serve! Enjoy!

- Vali

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