Growing Horseradish

Horseradish easy to grow. It’s a vigorous plant that can thrive in many conditions. Deep lose soil is best for straight taproots that otherwise would be fine but a little gangly. (You’ll see the piece used in the pictures here must have hit a rock and took at hard left.)

Plant pieces in full sun a couple inches deep and for fuller roots cut away new green shoots as they sprout above ground leaving only around 2-4. If planting multiple plants spacing of 30 inches recommended. Mulching is also a good idea. Feed with a high phosphorous, low nitrogen fertilizer to promote root growth. Harvest after the leaves wilt from frost making sure to leave some behind for the plant to continue growing. Aim for new growth as the root will become woody after enough time.

Fermenting

Wash and peel your horseradish root.

Cutting up the root is a tricky endeavour because the heat of the horseradish will fill the air. I like using a fine grater over a food processor because in my experience the food processor created a spicy plume that overwhelmed the room. Either way hand and mouth protection isn’t the worst idea if you have it.

Once the root is grated you can add a pinch of salt and any water if it seems too dry. You could also add a splash of vinegar with or instead of water- the vinegar neutralizes the enzymic reaction that makes the horseradish spicy, so adding some asap will lessen the spiciness of your condiment.

Lastly, pack your horseradish into jars to ferment at room temp. Use it as needed throughout winter to wake up your potatoes, sausages, and other comforting meals. If you want purple horseradish like seen in some stores, just mix in a little bit of grated beet before packing it into jars.

Don’t forget to save some nubs if you need to plant more out in the spring. Roots will maintain in the fridge or cellar in a plastic bag for many months. You could also try your hand “forcing” the leaves for fresh horseradish greens in winter.