Horseradish: a portrait of the hot root

In different variations, horseradish brings spiciness into the kitchen. However, the cultivation of this plant has special characteristics.

Horseradish (Armoracia rusticana) belongs to the cruciferous family (Brassicaceae). Of main interest is the long, thickened taproot - it gives horseradish its spiciness. It is native to southern and eastern Europe. In this country, however, it has been cultivated since the Middle Ages and can also be found in overgrown form at the roadside. The plant, which can grow to a meter tall, is very robust and can withstand frosty temperatures of up to -50 ° C. The above-ground parts of the plant dry up in winter, but the roots will always sprout again in the next spring. A special peculiarity of the horseradish is that it can hardly be reproduced by seeds, as only very few seeds are formed. Therefore, the sharp plant is multiplied via side roots (so-called fechser).
Synonyms: Bite root, Kreen, Merch

Grow horseradish yourself

The right location for horseradish

The best place for the horseradish to be as bright as possible. It is more important, however, to make sure that the soil is loose and that there is good root penetration. A loamy sandy soil or loess, for example, brings these properties with it. In this way the root can develop well and achieve optimal growth in thickness. Horseradish is also very sensitive to salt. So salty soils should also be avoided. Since the horseradish develops a considerable taproot, it is not particularly suitable for growing in containers.

Propagate horseradish

Horseradish has very little seed formation. That is why it is not propagated via seeds, especially in commercial cultivation. And horseradish seeds are not available in specialist garden shops either, only young plants. the Propagation of horseradish takes place via lateral roots, also called fechser. When harvesting in autumn, the side shoots of the taproot are separated and initially stored in sand pits. From the end of March these will then be stuck in the ground. It is important to ensure that the Fechser are not inserted horizontally or completely vertically into the ground. If they are horizontal, they hardly gain any thickness; if they are vertical, almost all of the energy flows into the growth of the above-ground herb and hardly into that of the taproot. They sprout about a month after the side roots are planted in the bed. The process can be speeded up by drifting the roots in a warm place for a few weeks. It is important to ensure that the Fechser are not completely covered with soil when planting. The top 3 cm of the offspring planted at an angle must be left free of soil.

tip: Think carefully about where you plant the horseradish - as small pieces of root will also develop into new ones If plants can develop in the next year, the crucifer can grow rapidly and permanently in the bed spread. In our Installation instructions you will find everything you need to know about growing horseradish.

A detailed guide to the Propagating horseradish You will find here.

Pour and fertilize horseradish

Abundant watering is required, especially during the growing season. The horseradish only grows optimally if there is constant moisture in the soil. So it may be that, despite the cultivation in bed and depending on the type of soil, watering has to be carried out twice a week. The supply of sufficient nutrients can be ensured by incorporating organic materials such as manure or compost. This step should be done in autumn, as incorporating the organic material directly before planting is not beneficial for the growth of the horseradish. Alternatively, you can also give a gift primarily organic when planting Organic tomato fertilizer put in the planting hole.

Care for horseradish

In order to achieve stronger tap root growth, the plant can be lifted in June to remove the side roots that have already developed. The hobby gardener should be aware, however, that removal leads to wounds at the root and thus increases the risk of infection with root diseases.

Horseradish varieties: the origin is decisive

There are no different types of horseradish per se. However, over decades and centuries, through targeted selection, a dependency of the properties on the cultivation area has developed. Depending on its origin, the horseradish can differ in smell, taste and vigor from specimens from another growing area, for example.

Harvest and store horseradish

Harvest horseradish

The main interest in horseradish is, of course, the taproot. But young, budding shoots can also be harvested and used in spring. The roots, on the other hand, should only be harvested as soon as the leaves begin to wither in autumn. Then the root growth is complete. This time occurs around the end of October. The tap roots can then be harvested completely and stored, or only a part can be removed from the ground. Thanks to the pronounced winter hardiness, the plants can be left standing until next spring and harvested fresh as needed. If you are not yet satisfied with the size of the roots, you can leave the horseradish in the bed for a second year so that it sprouts again in spring.

Store horseradish

A rather elaborate method, which came from the days before the refrigerator, to extend the usability of the horseradish, is storage in moist sand. The harvested tap roots are piled up in so-called piles outdoors and preserved by the moist sand and also protected from frost. Cooling the harvest is simpler. Optimal temperatures are between -2 and -5 ° C. At even lower storage temperatures, the roots lose their consistency and strength. This means that the horseradish can be used for several months, but it must lose its characteristic sharpness the longer it is stored. Also due to the loss of taste and sharpness, horseradish cannot be dried.

You can find even more interesting facts in our article Horseradish: harvest and store properly.

Horseradish: use in the kitchen and as a medicinal plant

Horseradish only develops its pungent smell and taste when it is cut up or ground up. In the kitchen, the taproot should only be processed fresh and not boiled. Cooking or frying will lose their taste and spiciness. A classic form of preparation is pounding and processing with vinegar. This paste is often served with fish dishes or hearty meat dishes such as sour meat. There are various flavor combinations in the form of cream horseradish. Lingonberry cream horseradish, for example, is often eaten with game.
If you decide in June to remove the side roots to increase the thickness, you can make a tea from them. Thanks to its high vitamin C content, horseradish is said to strengthen the immune system. In addition, its antimicrobial effect has been proven. In addition to its healing properties when consumed, horseradish was said to have healing properties in the Middle Ages when it was worn in the form of a chain around the neck.

In addition to the sharp root, however, the above-ground shoots of horseradish can also be used in the kitchen. Seared briefly, the young shoots are great as a snack in the spring. With the Japanese wasabi (Eutrema japonicum) - also called Japanese horseradish - although horseradish is not closely related, they are used very similarly. Differentiators: Wasabi is a lot hotter and green. Due to the much higher price for real wasabi, the greenish wasabi paste, which is known from Japanese cuisine, usually contains a high proportion of the cheaper horseradish.