A robust spreading perennial with white splashes on the leaves – it is better grown in the ground where there is ample space. The roots are collected in autumn/winter to make horseradish sauce. 9x9cm pot (8cm depth)
Description
- Great culinary herb
- Very easy to grow
- Spreads easily
- Attractive white/green leaves
It was not until the seventeenth century that horseradish was introduced in this country and at the time was only eaten by labourers and farm workers. Over the last three hundred odd years it has spread successfully away from cottage gardens and can now be found growing wild in many places.
Plant Care
- Height: 60-100cm
- Type: Hardy
- Aspect: Sun/shade
- Soil: Any/alkaline
- Flower colour: White
- Flowering period: June - July
A very easy herb to grow, it is happy in most aspects and likes a heavy rich soil. In the right place it can grow quite large and spreads slowly into a sizeable clump. It is definitely one for a larger garden or allotment; if you have neither then it may be possible to plant it on nearby waste ground where you can still harvest it. It can be grown successfully in a tall pot, though there tends to be smaller fibrous roots than when grown in the ground. Harvesting is unlikely to kill horseradish and any root left behind usually grows again, or if you think you may have dug it all up, return a small section just under the soil.
Usage
The fresh root of horseradish initially used as a medicine and then made more famous mixed with vinegar as a condiment with rich meat or fish.
It is hot, biting and pungent and it stimulates the circulation whether taken internally or externally.
Fire vinegar is an old recipe that combines immune boosting herbs in a vinegar infusion that also benefits the digestion with its bitter ingredients.
The root can be infused in oil and applied externally to inflammed joints to increase the circulation.