Common name: Horseradish
Scientific name: Armoracia rusticana
Uses: Culinary and medicinal Horseradish root has a sharp, mustard-like taste. I is used to make a condiment and herbal butter. It is used with fish, beef, sausages, poached chicken, egg salad, potato salad, and beets. Horseradish is said to have some medicinal qualities.
History: Horseradish is thought to have originated in eastern Europe. In England in the 1500s, it was known as red cole and was used only for its medicinal qualities. By the 1600s it had become an acceptable condiment for fish and meat and today is part of many people¹s diet.
Description: The horseradish root is long, white, cylindrical, and tapered. The small white flowers are in a terminal raceme from the leaf axil and have four petals, four sepals, and six stamens. The petals narrow at the base. The foot-long, stalked lower leaves are usually oblong, lobed, or toothed. The short-stalked upper leaves are smaller and lanceolate.
Plant type: Perennial
Height: 24 to 60 inches
Width: 24 inches
Soil: moist, rich, heavy soil with a pH of 6.8
Disease: None noted.
Cultivation: Plant 12 inches apart each way. About one month before planting, dig a large hole about 18 inches deep. Spread well-decayed manure in the bottom; then put loose, broken soil back into the hole. In early spring, select plants with straight main roots about 8 inches long. Cut off any side roots and plant, pouring a little sand around the sides before covering with soil. Keep plants watered so that the roots do not become coarse.
Companion planting: Horseradish is said to help fruit trees. It helps prevent brown rot on apples and potato diseases.
Flowering period: July to August
Garden notes: Once established, horseradish is hard to get rid of and spreads rapidly.