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 Australia - tropical 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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22 May 18, David (Australia - sub-tropical climate)
Hi Frank, id love ti get my hands.on some also if your feelinh extra generous :)
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22 May 18, Geoff (Australia - temperate climate)
Hi Frank. I would very much appreciate a piece of your horseradish please. How can we arrange this. ,Geoff.
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17 May 18, Toga Ludlow (Australia - temperate climate)
Hi Frank I live in the Lockyer Valley and I've been looking for horseradish roots. Do you still have them. I go to Slacks Creek frequently. Looking forward to hearing from you. Thanks
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02 May 18, Fausto Capozzi (Australia - sub-tropical climate)
Hi Frank, I have been looking for horseradish roots for a while now, if you still have some to spare I would love to have one. I am happy to pay for postage etc. Please contact me at [email protected] and I'll email my address. Thank you, Regards Fausto
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21 Nov 17, Daryl (Australia - temperate climate)
It's not all that easy to get horseradish crowns or living plants. I've been trying. I love the condiment preparation of the root and also the idea of eating the foliage. Should i get some in It'd be one of the crowning glories of my garden haha!
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27 Oct 17, Tony Campton (Australia - sub-tropical climate)
I am about 10k north of Noosa in the hinterland. Happy to cover the cost of postage and your time. Thanks, Mate, Tony
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14 Aug 17, Narelle (Australia - temperate climate)
Sorry, that should be ESKAL Horseradish not whatever name I advised.
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11 Aug 17, Narelle (Australia - temperate climate)
In most big supermarkets all around northern Europe and Scandinavia you can find all forms. A container of grated horseradish, from the fresh food section, is fine and doesn't last long enough for me to know its 'use by' date. It's good with lots of unexpected foods and it's particularly good with potato soup (makes it far more interesting) as well as beef, which was created to go with horseradish.
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23 Jul 17, Frank Thom (Australia - sub-tropical climate)
Can anyone tell me if horseradish will grow at all in the Southeast Queensland region, Sunshine Coast, maybe through winter.
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30 Oct 17, Liora (Australia - temperate climate)
I live just south of the border in NSW and my horseradish is doing really well. It took a while for it to establish - now it's shot off everywhere.
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Showing 61 - 70 of 339 comments
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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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