How To Grow Horseradish

Horseradish is a perennial, often grown here as an annual.  It grows to 3 feet tall and 2feetwide. One or two are enough for a home gardener.  A word of caution: Horseradish is a fast grower and can be invasive. Try it in a large container (half barrel) or treat like bamboo and grown in a bottomless pot. It can get root rot so rotate planting sites every 3-4 years.

Plant your horseradish in fall or early spring in full sun. It tolerates part shade but grows more slowly. Use sets (root pieces) that are finger width in diameter and about 12 to 18 inches long. Mix your native soil half and half with Gold Rush to a depth of 12 inches. Dig a trench or a hole about 6 inches deep and mix in Master Start fertilizer.

Place the set in at a 45 degree angle with the flat cut ends near the top. Cover with soil mix mounding it up 3 or 4 inches. Water well. Keep soil slightly moist through growing season. After leavesappear.useE.B.StoneTomatoandVegetableFood2timesduring the season. Note: Excessive nitrogen causes forked roots (more difficult to prepare than a single large one).

The flat end becomes a crown sending up several clusters of leaves. Remove all but one or two clusters to keep the main root thick. Trim back the lateral roots beginning when the plant reaches 12 inches tall to direct energy to the main root. This process is called lifting. imply use a hoe to dig through the mound to gently lift the crown end. This breaks off roots forming at the crown. Do this a couple of times during early and mid-season.

Harvest after a hard frost kills the leaves. Use a garden fork to dig up entire plant. Wear gloves as the pungency of the root can irritate your skin. Any root left in the ground will resprout. The main roots are your harvest. The thickest side roots, about a half inch in diameter and about 10 inches long, are your sets for next year. Cut square across top of root and trim the bottom at an angle so you can remember which end is up.

DO NOT compost unused roots as they will grow in the compost pile too! Shake off any remaining dirt,thenwashanddrytheharvest. Setsmaybestored in the refrigerator loosely wrapped in a plastic bag until next spring. This simulates winter. Another method is to start harvesting after frost, but dig only along the outside of the clump harvesting roots from the edges as you need them. Freshly harvested horseradish is best. Dormant roots have the most flavor. If your root has a greenish ting or leaves are sprouting, place it into a plastic bag and refrigerate for two weeks to induce dormancy.

To process, peel the root then dice it into pieces then grind it up in a blender. Do this near an open window as the fumes are quite strong. A basic recipe is to fill the blender half full with diced root, add a small amount of water and ice and grind to desired consistency . To preserve and enhance the flavor add two or three tablespoons of white vinegar and a half-teaspoon of salt or one tablespoon of sugar. Vinegar stops the heat building enzym activity caused by crushing. For milder horseradish add the vinegar 1-2 minutes after processing, for hotter wait up to 6-8 minutes. You will not taste the vinegar. Store in the refrigerator in a clean jar with a tight lid. Flavor diminishes rapidly with time after processing so you can store the root and grate an inch or two off the bottom as needed. Add prime rib and enjoy!

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