Horseradish - Armoracia rusticana - German Mustard

The horseradish, sometimes called German mustard, is cultivated for its long, fleshy root. Consumed as a condiment, it enhances sauces, raw vegetables, or meats with its pronounced taste. Planting in spring or autumn and harvesting from the 2^nd year, from September to April.

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 substitute for mustard. It is a fast-growing vegetable plant with large leaves. In spring, it develops small white flowers, about 60 cm (24in) tall. 

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

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

Harvesting: horseradish is harvested from the 2^nd year, from September until the end of winter. Gently uproot the roots with a fork, according to your needs.

Storage: cut the leaves 1cm (0in) above the collar. Freshly harvested roots can be kept for a few days in the refrigerator. For long-term storage, store the roots in sand, in a cool and well-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. Additionally, a thick mulch will make harvesting easier during the winter period.