The roots of this easy-to-grow, hardy perennial are ground to make wonderfully hot and sweet horseradish sauce which can be a value added product at market. We supply root cuttings for spring planting. Perennial in Zones 3-8.
All horseradish roots are shipped March through May for spring planting
Latin Name: Armoracia rusticana
Days to Maturity or Bloom:
Shipping Information & Notes
This product cannot be shipped to the following states:HI
This product cannot be shipped to Canada
This product cannot be shipped outside the United States
SHIPPING NOTE: Horseradish will arrive as dormant root cuttings. If you are unable to plant them right away, keep damp (but not wet) and store in a cool place. Roots are shipped from mid-March through the end of April, starting in the South. You may choose your desired ship week or select the ship week designated for your location (by USDA Plant Hardiness Zone). Please be aware that by choosing ship dates earlier than the recommended date for your Zone, there is a chance that the product could freeze in transit. Please provide a physical address for delivery as we cannot ship roots to PO Boxes. We are unable to ship horseradish roots to HI, outside of the U.S., or to U.S. territories.
SAUCE PREPARATION: Wash and peel roots. Outdoors, or in a well-ventilated room, grate roots into a bowl. Mix in white vinegar and salt to taste (optional). Store sauce in a tightly-closed container in the refridgerator.
TIP: Replant a few roots from your harvest for the following year's crop. Horseradish should be divided and replanted at least every two years to prevent roots from becoming woody.
CULTURE: Well-drained, friable soil with a pH range of 6.2-6.8 will yield the best results. When roots are received, work the soil about a foot deep and incorporate compost, manure, or fertilizer. Make a 5-6" deep furrow and plant root cuttings 12" apart, slanted 2-3" deep with the flat-cut end up. Irrigate if soil is dry and as needed throughout season. For smoother, larger primary root harvest, carefully remove secondary or side roots as crop grows (known as "lifting"). Save side roots for re-planting. If producing a wild-root or field-run crop, this process is not needed. HARVEST: Roots can be harvested in late fall when 8-10" long and 2-3" in diameter, or in early spring before re-growth (dig roots before plant leafs out to maintain pungency). A hard frost will sweeten the flavor of horseradish. Lift plants up with spading fork or shovel, being careful not to damage the thick, fleshy tap roots. STORAGE: Store trimmed, washed roots in plastic bags or containers in refrigerator, unwashed roots in root cellar. Ideal temperature is 32-33°F (0-.1°C).