Growing Horseradish

Growing Horseradish

Bohemian Horseradish

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A vigorous hardy perennial vegetable in the mustard family. Its large root is used as a spicy-flavored seasoning or in dips and sauces. Horseradish is long-lived and hardy in zones 4 to 8. Planted from crowns in spring up to 4 weeks before the last frost. Prepare a hole 8 to 12 inches wide and deep and amend with compost or other organic matter. Plant with the crowns at a 45 degree angle, and cover the tops with about 2 inches of soil. This promotes strong rooting of the new plants. Space Horseradish 12 to 18 inches apart. Can be planted in buried, bottomless plastic containers to keep plants from spreading.

Maintenance

For full sun to part shade in fertile, well-drained soil. Tolerates slightly acidic to slightly alkaline soil conditions. Benefits from an organic mulch. Spring harvested roots generally have the spiciest flavor, but roots can also be harvested in fall after a frost for a milder flavor. Root pieces can be left in the ground or cut off and replanted to generate new plants. Cut the lower part of the root at a slant, and plant with the slanted end down, to ensure pieces are planted correctly. Chopped or grated root can be frozen to preserve it.

Fertilizer Recommendations

Use low rates of Algoflash All-Purpose Liquid Fertilizer 6-6-6 (51085), Natures Source Plant Food Concentrate 10-4-3 (51012), or Neptune Fish & Seaweed Fertilizer 2-3-1 (51221).

Alternative Products

Other hardy perennial vegetables are Asparagus, Jerusalem Artichoke, and Rhubarb.

Complimentary Products

A moderate feeder that benefits from annual fertilization. Other vegetables in the mustard family are Arugula and Pak Choi.

Horseradish Facts

Not seriously bothered by pests or diseases. Flea beetles and cabbage worms sometimes attack plants. Prone to root rot if grown in heavy, overly wet soil. Horseradish is sometimes used in companion planting as a trap crop for flea beetles. A simple Horseradish sauce can be made by combining a cup of finely chopped or grated root with ½ cup of vinegar and salt to taste. 

Growing Tips