Horseradish
Horseradish
Horseradish
Horseradish
Horseradish
Horseradish
Horseradish
Horseradish

Horseradish

$12.88
/
  • This Horseradish ships in a Bare Root
Size

Horseradish (Armoracia rusticana) is a clump-formingĀ perennial plantĀ that's categorized as both a vegetable and an herb. It's primarily grown for its pungent, yellow-white roots that are used to spice up a variety of dishes. The plant features long, shiny, toothed, dark green leaves, and it bears tiny, white, four-petal flowers on panicles in the summer. Horseradish is normally planted in the spring and will quickly grow for the roots to be ready to harvest by fall.

Full sun to partial sun.

Attracts birds, bees and butterflies.

Pink flowers, non-fragrant

Due to California Department of Agriculture, we cannot ship this item to the state of California.

Additional features: Edible

This Horseradish ships as a bareroot bulb.

Size: Mature size can reach up to 2.5ft tall and 3ft wide.

Light: Full Sun (6+ hours of direct sunlight)

Hardiness: 4 - 8

Characteristics: features long, shiny, toothed, dark green leaves, and it bears tiny, white, four-petal flowers on panicles in the summer.

Water & Soil: Acidic to neutral soil (6.0-7.5) Loamy, well draining.

Upon Arrival:
Remove horseradish roots from shipping box. Do not water the root. Store horseradish roots in a cool dry area until they can be planted.

Soil and Preparation:
Choose a location in full sun with rich composted and well-drained soil.

Planting and Harvesting:
Plant roots on a slight angle 4"-6" deep and 12"-18" apart. Water frequently. Dig plants when the leaves have died back either in the fall or the spring.

Plant care menu

Hardiness zone for this plant: 4 - 8

What's my zone?

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TriStar Plants

Horseradish

Horseradish gets its characteristic bite from the interaction of two compounds, isolated from each other in separate cells of the plant. Intact roots and leaves have no horseradish-y smell but must be bruised, chopped, shredded, or chewed to bring the two compounds together. The finer the grating or grinding, the more pungent and richly flavored the root becomes.

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