Growing Horseradish: Hardy Perennial & Recipes

When I say horseradish many people will think of shrimp cocktail. But there are many ways you can use horseradish to flavor foods.

Horseradish is a hardy perennial that does well in zones 3 - 8. It does fabulous in Zone 6! We grow it mainly for the roots but the leaves are edible and also great for compost.

Horseradish is a member of the mustard family - go figure! If left undisturbed the roots can reach ten feet long.

Planting

Horseradish is typically sold as roots that are planted in fall or early spring. We most often plant horseradish from roots. Get roots from a local nursery or online.

You can also get some roots from a friendly neighbor.

Prep Your Location

To plant horseradish roots, prepare a spot in full sun. Dig down 10 inches to loosen up the soil and dig in plenty of compost. Make sure to work in the compost and maybe some green sand especially if you have heavy clay soil.

They do best in a pH range of 5.80- 6.5. If your soil is more alkaline add some cottonseed meal.

How To Plant

Plant the roots vertically. You just need a section 3 - 4 inches long.

I recommend two or three plants per family. Plant roots 18 inches apart. Place the roots 3 inches down and cover with soil.

Water in well. In a couple of weeks, the leaves will begin to sprout.

Caution!

Just a word of caution. Horseradish spreads and can be invasive. It spreads by rhizomes. So keep that in mind when you pick a spot. You might want to put it near your mint another invasive but delightful herb!

Containers

Horseradish does well in containers as long as they are deep enough. A half whisky barrel, a ten-gallon pot, or even a 5-gallon bucket will do well. Make sure your container has good drainage.

CARE

Fertilize your horseradish in spring by spreading an inch of compost around the base of the plants. If your summer is dry make sure to water your horseradish as a draught will lower the root quality.

Pests and Disease

Horseradish is related to brassica plants and is prone to the same pests including cabbage moths and flea beetles. Use Neem Oil or spinosad to control them.

Neem Oil is my go-to for many pests like cabbage moths.

Harvesting

Plants get 2-3 feet tall. Horseradish will flower and produce seeds but roots are the best way to propagate. Bees enjoy the flowers.

You can start harvesting roots the first fall but harvest lightly. Cool-weather brings out the flavor in the roots. Dig out roots in October or early November. Leave some roots in the ground for next year.

If you have planted in loose soil like in a raised bed or container you may not need a shovel at all. Just pull them like you would other root crops.

Compost Helper

So here we have horseradish and comfrey side by side because they have something in common. Very long roots that bring up minerals and nutrients from the soil. Both these plants make great mulch or an addition to your compost pile. So keep that in mind when you harvest your horseradish roots. Cut the leaves off and add them to your compost pile.

Horseradish can be made into a compost tea which is an effective spray for brown rot on plums and peaches and to help prevent apple-scab. Just chop up the leaves and pour boiling water over them. One part leaves to 3 parts water. Let them seep for 30 minutes. Place in a spray bottle and use promptly.

Check out my YouTube channel for lots of organic gardening and wildlife videos.

Storing

To store for yourself cut the roots in 6-inch segments and wash off the dirt. Store them in a dark container with holes or a brown paper bag. You don't want them to be exposed to light. Horseradish will keep in a refrigerator for 6 - 8 weeks.

If you have an abundant crop store the roots in moist sand in a root cellar or cool basement.

Cooking With Horseradish

There are lots of ways to prepare horseradish as a condiment.

Wash and peel the roots. Grate them and add 1 to 2 tablespoons of white vinegar and a few pinches of salt immediately for mild horseradish. For more pungent flavor wait a few minutes before mixing in vinegar and salt.

Using horseradish goes way beyond shrimp cocktail sauce. Here are some great ways to use horseradish:

• Sliced tomatoes topped with horseradish and parsley.

• Add to the jar when making pickles.

• Put horseradish sauce on roast beef sliders. Goes well with beef and fish.

• A traditional condiment sauce made in Eastern Europe is mixing beets, garlic, and horseradish together.

• Mixed with garlic and tomatoes.

• Put it in your wrap for some extra zing.

• Gives a little kick to devil’s eggs.

• Enjoy an evening cocktail? Add horseradish to a Bloody Mary.

Young leaves are also edible and can be added to salads or cooked dishes. They have a sharp peppery flavor similar to arugula.

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Recipe: Roasted Beet Salad with Garlic-Horseradish Dressing

This delightful recipe combines the earthy sweetness of beets with the pungent flavors of garlic and horseradish. The result is a vibrant and refreshing salad that will tantalize your taste buds. Let's get started!

Ingredients:

• 4 medium-sized beets, washed and peeled

• 4 cloves of garlic, minced

• 2 tablespoons of freshly grated horseradish

• 3 tablespoons of olive oil

• 2 tablespoons of lemon juice

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the beets into bite-sized cubes or thin slices. Place them in a roasting pan and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper to taste.
3. Roast the beets in the preheated oven for about 25-30 minutes, or until they are tender when pierced with a fork. Stir them occasionally to ensure even cooking.
4. While the beets are roasting, prepare the garlic-horseradish dressing. In a small bowl, combine the minced garlic, grated horseradish, lemon juice, 2 tablespoons of olive oil, and a pinch of salt and pepper. Mix well to incorporate all the flavors.
5. Once the beets are done, remove them from the oven and let them cool for a few minutes.
6. In a large mixing bowl, combine the roasted beets with the garlic-horseradish dressing. Gently toss until the beets are evenly coated.
7. Transfer the dressed beets to a serving platter or individual salad plates. Garnish with fresh chopped parsley for added color and flavor.
8. Serve the roasted beet salad immediately and enjoy the harmonious blend of flavors and textures.
Note: You can serve this salad as a standalone dish or as a side alongside grilled chicken or fish. The flavors will continue to develop as the salad sits, so feel free to prepare it in advance and refrigerate it for a few hours before serving.

Horseradish Roasted Potatoes

Enjoy the bold, spicy flavors of horseradish with this easy-to-make Horseradish Roasted Potatoes recipe. Perfect as a side dish, these potatoes are crispy on the outside and tender on the inside, infused with the unique taste of horseradish.

Ingredients:

• 2 pounds potatoes (any variety), washed and cut into wedges

• 2 tablespoons olive oil

• 2 tablespoons grated horseradish

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.
2. In a large bowl, combine olive oil, prepared horseradish, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until all the ingredients are combined.
3. Add the potato wedges to the bowl with the horseradish mixture. Toss to coat the potatoes evenly.
4. Arrange the coated potato wedges on the prepared baking sheet in a single layer, ensuring they are not overcrowded.
5. Place the baking sheet in the preheated oven and roast the potatoes for approximately 40-45 minutes, or until they are golden brown and crispy.
6. Halfway through the cooking time, carefully flip the potato wedges using a spatula to ensure even browning on all sides.
7. Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
8. Transfer the roasted potatoes to a serving dish and garnish with freshly chopped parsley for added freshness and color.
9. Serve the Horseradish Roasted Potatoes hot as a delicious side dish alongside roasted meat, grilled vegetables, or on their own as a flavorful snack.
Enjoy the tantalizing combination of crispy potato wedges infused with the zesty kick of horseradish. This recipe brings out the best flavors of both ingredients, creating a taste sensation that will leave you wanting more!
Note: Adjust the amount of horseradish used according to your personal preference for spiciness.

Author Ame Vanorio is the director of Fox Run EEC, an Author, and a wildlife rehabilitator. Check out her books under the My Books Tab.