Our lovely Sydney neighbour Mette gifted us some Horseradish and its flourished in the Booyong Herb Spiral.
Growing – Horseradish grows vigorously, up to 1.5 meters tall and is best in temperate climates with hairless bright green leaves up to 1 m long. It has white scented flowers that appear mid-summer to mid-autumn. It is quite hardy and will grow anywhere other than very wet areas.
Care – Plant in a permanent position and leave it alone, being mindful that it can become invasive and new plants will arise from broken roots. Horseradish can also be grown in a pot to keep contained.
Harvest: Young leaves and sprouted seeds can be added to salads and used as a herb. All of the Horseradish should be harvested annually, after the first frost (in May-June at Booyong) and when the leaves die down. Roots left in the ground will get woody. Replant one of the larger offshoots for the following year and share some with friends.
Propagate: Propagate by root or crown division in Spring or Autumn. Plant cuttings in Spring or Autumn, 3cm deep in soil and keep moist until leaves appear and space 50cm apart.
Companion Planting: Horseradish can be used in orchards to open compacted soils and return nutrients to the surface of the soil. It can also help deter harmful pests like potato beetles, aphids, whiteflies, and others. Horseradish can be grown with Asparagus, Grapes, Potatoes, Rhubarb, Spinach, Strawberries and Sweet Potatoes. It doesn’t grow well near Beans, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Celery, Cucumber, Kale, Lettuce, Radishes and Turnips.
Pests and Diseases – Horseradish is susceptible to white cabbage moth that can be controlled by handpicking in your home garden.
Eating – The grated root can be used fresh, or it can be dried or powdered, freezing is not recommended, and the root of horseradish can be kept in the fridge for a week or so. Once exposed to air or heat, horseradish loses its pungency, darkens in colour, and develops bitter flavour.
Homemade Horseradish is twice as strong as that purchased in a store and can last 3-4 weeks in a jar in the fridge.
- 8 to 10-inch long piece horseradish root
- 2 tablespoons water
- 1 tablespoon white vinegar and a pinch of salt
Dig up a 8 to 10-inch horseradish root, remove the leaves, wash off dirt and peel the surface skin off with a vegetable peeler. Chop into pieces and grind in the food processor with water, vinegar and salt. Be sure to open the window or process outside as similarly to onions, fresh horseradish is potent and can hurt your eyes if you get too close.
- 4 tablespoons grated horseradish
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 300 ml fresh cream
Mix the grated horseradish with the lemon juice, cover and leave to stand for 10 minutes, then stir in the sugar and leave to stand again, mix in the cream, (mayonnaise, sour cream can also be used).