Growing Horseradish

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Plums, Damsons and Gages Part 2 by Martin Welsh

The second part of an article considering Plums,Damsons and Gages covers the history of these important fruits from neolithithic times to the present day

more on Plums, Damsons and Gages Part 2 by Martin Welsh ...

Growing Horseradish

I well remember an old friend who was passionately fond of horseradish sauce, but never realised that it was made from the coarse weed growing abundantly beside her front gate.

Propagating Horseradish

Horseradish is easily grown. Use any piece of live root as a root cutting, the most suitable size is some 8 inches (20 cm) long and 1 inch (2Vz cm) across. Many growers like to choose a section of root bearing a bud but this is not essential. Set the cuttings out in spring, with the top 2 inches (5 cm) deep in any ordinary soil, allowing at least 2 feet (60 cm) between plants.

Siting Horseradish

The plant is not fussy about soil -but will not tolerate shade, particularly shade from trees. Once established it grows vigorously and can become a weed, a point to consider when choosing a site.

The common plant has large, deep green leaves but variegated and cut leaved cultivars are known.

Harvesting Horseradish

Cuttings set out in April, will normally yield usable roots by autumn. These can either be lifted and stored in moist sand, or, more easily, left in position until needed. Once established any root left in the soil will grow to replace roots lifted.

Horseradish Sauce

To make horseradish sauce the peeled roots are minced (or grated) and mixed with cream or with vinegar and oil. Serve the sauce with beef or smoked fish.

This article originally appeared in the Members Bulletin now called Simply Vegetables, the journal of the National Vegetable Society, which is sent quarterly to members. You can Join the National Vegetable Society here

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