Horseradish Crowns

$9.95

*** Pre-Order Information ***

Horseradish Crowns will ship in March, 2022

1 Horseradish Crown - $9.95 

Armoracia rusticana

A perennial, cold hardy crop, horseradish is easy to grow in sun or partial shade, and quickly makes itself at home in gardens. Set out roots a few weeks before your last frost date, in any fertile, well drained soil. Grating horseradish crushes the cells of the root, releasing the volatile oils (isothiocyanates), which gives horseradish its heat. Adding vinegar stops the enzymatic reaction. The longer you wait to add the vinegar, the hotter your prepared horseradish will be.
  • Seasonal Pre-Order and Delivery Information
  • Growing Information
ProductPre-Order Available
Horseradish Root1/10/22
Shipping Start DateShipping Rates Start $
Early March 2022$4.00
**Shipping rates depend on weight and location**

About

 

Armoracia rusticana is a cold hardy perennial member of the Brassica family. Native to Southeastern Europe and Western Asia, it can grow up to 3' tall and is cultivated for its flavorful root. Horseradish root can be grated and mixed with vinegar to preserve its spicy flavor.  

 

Bed Preparation

 

Determine location for plant carefully as it is hard to relocate once planted. It can also be planted in a very large pot. Prefers sun but can also handle partial shade to retain moisture. Soil preference for horseradish has neutral pH and is moist and silty with good drainage. 

 

Planting

 

Plant root cutting in spring as soon as soil can be worked. Dig hole 12" deep and fill with compost. Plant root cutting 4" – 5" below the soil at a 45 degree angle and cover lightly with mulch. If planting more than one, space 30" apart. 

 

Cultivation

 

Remove weeds as plant emerges. Keep moist in late summer to prevent roots from drying out. Fertilize lightly as needed in the spring using a 5-10-10 balance. Most root development occurs in the cooler fall months.    

 

Harvest

 

Some recommend allowing an entire year for establishment prior to harvest. Harvest the roots after frost has killed all of the leaves back through the winter. Leave smaller roots behind to continue growth the following year.  

 

Curing and Storage

 

After harvest, clean the roots and keep them covered (in a plastic bag with small holes) in the refrigerator. Roots should stay fresh for 4-6 weeks and get spicer with storage.