Herb & Spice Companion

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HERB & SPICE COMPANION

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HORSERADISH

Armoracia rusticana

Flavors: pungent, spicy, zesty,

mustard-like

This long, beige-brown root is a staple in German, Austrian, Scandinavian, and French

regional cuisines. Traditionally, the root was chopped or sliced, mixed with vinegar,

and served as a condiment for roast beef and other rich meats and fish. The shredded

root is now often combined with may-

onnaise, sour cream, or yogurt to make

zesty sauces and dips. Horseradish should

not be cooked, as its flavor dissipates

quickly and completely when exposed to

too much heat.

In the Garden

Find a spot in your garden exclusively for

the horseradish, a perennial, since it can

grow very large and spread out quite a

bit if not given boundaries. Even better,

you can control growth by planting in a container; go for one that holds more than

15 gallons, or use a half-barrel or whiskey barrel planter.

Size: 3 to 5 feet tall

Container: At least 15 gallons

Light: Full sun or partial shade

Soil: Moist, rich, well drained

Plant: Crowns or roots. A few weeks before the last winter frost, plant one root

about five inches deep at a 45-degree angle, so the top sits about 2 inches beneath

the surface of the soil and the slanted end faces downward. This will ensure that your

new roots grow downward into the ground without getting snarled. Separate multi-

ple roots by 2 feet.

Water: Regularly after planting and during droughts, but less once established

Harvest: Harvest the roots after several frosts in the fall, or after a full year. Dig up

the soil, gently pull out your roots, and cut off the leafy tops; if you’d like, replant

leftover pieces of root for the following year.

HEALTH BENEFITS

Known for its antibacterial,

antiviral, and antifungal properties,

horseradish can help treat infections

in the respiratory system and urinary

tract. Its pungent heat can help kick

colds and congestion; just one whiff

or taste clears the sinuses and breaks

up mucus.

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