Horseradish - Armoracia rusticana

The Horseradish belongs to the Brassicaceae family (formerly Cruciferae), like cabbage, radishes, and wasabi. Its root is commonly used in Northern and Eastern Europe as a condiment, as a replacement for mustard. It is a large-leaved vegetable plant, with rapid growth. It develops small white flowers in spring, reaching a height of about 60 cm (24in). The word 'horseradish' comes from the Old French 'raiz', meaning root, and 'fors', which used to mean pungent, harsh.

In cuisine, horseradish is generally used raw or added to dishes towards the end of cooking, to maintain its pungent and peppery taste. Finely grated, it is often consumed as a substitute for mustard, to season salads, sauces, meats, and fish. Horseradish is rich in vitamins B and C, as well as minerals.

In the vegetable garden, choose carefully where you want to plant it. Indeed, this perennial and hardy plant will establish itself permanently. Horseradish, which can reach a width of 90 cm (35in), regrows systematically from fragments left in the soil. However, it does not spread.

Harvesting: Horseradish is harvested from the 2nd year, from September until the end of winter. Gently dig up the roots with a garden fork, according to your needs.

Storage: Cut the leaves 1 cm (0in) above the collar. Freshly harvested roots can be kept in the refrigerator for a few days. For long-term storage, store the roots in sand, in a cool and ventilated place. They can also be frozen.

Gardener's tip: We recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weeding. In addition, thick mulching will make harvesting easier during the winter period.