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HORSERADISH GROWING INFORMATION
© Frances Michaels
COMMON NAME: Horseradish BOTANICAL NAME: Armoracia rusticana syn. A. lapathifolia FAMILY: Brassicaceae syn. Cruciferae ORIGIN: Eastern Europe
PLANT DESCRIPTION A perennial to 1.5m high on a tapering, fleshy taproot to 60cm long and 5 cm thick, it has large basal leaves, 30-100 cm long, with toothed margins. The white flowers appear mid-summer to mid-autumn. It tolerates damp soils and grows vigorously. It should be planted in a permanent position and not disturbed as new plants will arise from any broken roots and it would quickly become invasive if cultivated. Uses: Food; the fresh roots are used for flavouring meats, vegetables and pickles. They are also processed into sauce and vinegar. Young leaves have a pleasant flavour and can be added to salads or cooked as a potherb. Sprouted seeds are eaten in salads. Roots can be brought indoors in winter and forced into producing white, tender, sweet leaves. In Germany, sliced roots are cooked like parsnips. Nutrient cycler: This deep rooted plant can be used in orchards to open up compacted soils and return nutrients to the surface of the soil.
CULTURAL REQUIREMENTS Recommended Planting Time: Propagate by root division in spring or autumn Sowing rate: Space 50cm apart
RECIPE: Horseradish Sauce 4 tablespoons grated horseradish 1 teaspoon lemon juice 1 teaspoon sugar 300 ml fresh cream Mix the grated horseradish with the lemon juice, cover and leave to stand for 10 minutes. Then stir in the sugar and leave to stand again. Finally mix in the cream.
Available from Green Harvest: July to September 2010
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