|grown by Lorne Stodola of Fort McMurray|
Horseradish is a perennial and should be planted in an area that doesn't get tilled each year for planting. It benefits from full sun but will do ok in partial sun however it will grow slower. Horseradish prefers a soil Ph of 5.5 to 7. Plant in late fall, like garlic or onions, or plant in early spring. It will grow about 24" tall and 18" wide.
How to plant horseradish plants:
Dig a hole twice the size of the rootball. Keeping crown of plant level with your garden surface, fill in around the rootball. Tamping down when finished to remove any airpockets. Water well. The plant may wilt for a few days following transplanting. If it is very warm, try shading the plant while it adjusts.
How to plant horseradish roots:
Dig your hole as deep as the blade of your shovel and 1 foot across, loosening the soil in the bottom of the hole. Place root on a 45 degree angle with top of root just below the surface. Refill the hole and mound up a couple inches. Water well.
You may harvest late fall for spring planted horseradish or the following fall for autumn plantings. Most pungent flavour is noted in one year old plants. Once leaves have seen frost in the fall, the horseradish can be harvested and replanted. You may use a section of the root for your recipes and the other sections, preferably 10" in length, may be replanted.
Grate or dice the horseradish root. Once grated or diced, place in jar and cover with vinegar. The longer you wait to add the vinegar, the hotter the horseradish. For less hot horseradish, add the vinegar within 1-2 minutes of grating/dicing. When grating, keep in mind the powerful odour of the horseradish and try to do it near an open window or outside. Unused, ungrated horseradish may be kept in the fridge in a loose plastic bag to prevent the growing of leaves.
To serve with seafood, mix horseradish with chili sauce to taste. For a chip dip, mix with sour cream. It may be added to any mustard for a chip dip. Serve grated with meats, ie. roast beef.