Transplant the horseradish early in the growing season before new growth begins or at the end of the season when you might simultaneously harvest some of the horseradish.
Cut off the top third to half of the root to use in the kitchen, saving the bottom part to plant. Loosen the soil to 12 inches deep and add a shovelful of compost. Plant the root cutting at a 45-degree angle, with the top of the cutting 2 inches below the soil line. One plant is usually plenty for a family.
Cool soil promotes the formation of compounds that give horseradish roots their pungency, so it’s best to harvest horseradish in fall, winter, and early spring. I’m ready to dig a plant or two by early October, mostly to have the warming effects of horseradish on the autumn table.
Horseradish harvesting is a simple process. Dig a trench down a foot or two along one side of the row of plants. Dig the roots from the opposite side of the row, loosening them with a fork or shovel. Grasp the tops of the plants and tug them gently from the soil.
Horseradish has long taproots, so well-prepared soil is important, since it is hard to correct the condition once a perennial plant is established. … It will quickly spread, so you won’t need more than one or two plants to feed the whole family. Dig holes about 6 to 8 inches deep and 12 inches apart.
Horseradish root is naturally rich in antioxidants, which can help protect your body from cellular damage by attaching themselves to free radicals. Early studies also suggest that horseradish may prevent the growth of colon, lung, and stomach cancer cells, though more research in humans needs to be done.
It will keep its quality for approximately four to six months in the refrigerator and longer in the freezer. To keep it hot, keep it cold. How do I prepare horseradish?
Plant in a location that gets full sun. Horseradish will tolerate partial sun, but yields will not be as good. Prepare the soil by tilling 8 to 10 inches down and clearing out any roots or rocks that could impede the horseradish’s growth. Plant in moist, fertile, loamy soil with slightly-acidic to neutral pH.
Because the plant is being grown for its root, there is no need to cut horseradish flowers, unless, of course, you wish to use them for indoor flower arrangements – although the flowers are not showy. If your horseradish plant has flowers, it may even be of some benefit to leave the blossoms alone.
According to Susan Mahr at the University of Wisconsin Extension, “the leaves are edible raw or cooked, but rarely eaten.” Both Montana State University Extension and Oregon State University Extension list the leaves of the horseradish plant as poisonous.
Cercospora Leaf Blight: Small flecks which develop a yellowish halo appear on the leaves and turn brown and coalesce. They cause the leaves to wither and die. Burpee Recommends: Remove infected plants and destroy all plant debris.
Yes, you can freeze horseradish, although it may lose a little pungency. It’s best to peel it and grate it first, and then freeze it in small amounts so you can thaw just what you need.
Spray the herb with a glyphosate-based herbicide. This broad spectrum chemical kills all vegetation in seven to 10 days, according to Oregon State University’s website, and is ideal for large horseradish plants or yards that have too many of them growing to make manual removal practical.
The horseradish plant can be invasive (hard to get rid of). Make sure you always dig or contain the roots. The entire plant can be eaten, but few people do. The taste is sharp bitter and peppery, if that is your thing.