Horseradish Growing Tips
Horseradish is a perennial, so you should plant it away from the garden plot that gets tilled every year. Some people plant it in the herb garden and some just plant in a large container, such as a half whiskey barrel. If planting directly in the ground, we recommend that you use some form of containment, as horseradish is a prolific grower and will spread quickly. You can use a portion of a large drainage pipe or a plastic tub with the bottom cut out to bury in the ground around the horseradish to prevent its spread.
Horseradish can be planted as soon as the ground is workable in the spring, or planted in late fall, the same as for garlic or onions. It will thrive in full sun except in the hottest parts of the country, so if you live in the desert southwest, you might want to plant it in dappled shade or use a shade cloth during the hottest parts of the season. Horseradish will also grow in partial shade in most areas of the country, but the growth will be slower.
Horseradish is pretty adaptable to different soil composition and type and really doesn’t need to be pampered. The pH of your soil should be between 5.5 and 7.0 and for best results the soil should be well-worked with loosened soil at the bottom of the hole. Depending upon the length of the root you are planting, dig the hole wide enough for the root to lie horizontally and about 6-inches deep. The root should be able to lie at a 45° angle with the top of the root just at the top of the hole. Refill the hole with a mixture of compost and dirt or with just compost and mound slightly as the level will settle with watering. If you choose to fertilize, use a low nitrogen organic fertilizer 2 or 3 times throughout the season. Be aware that high nitrogen content in the soil may inhibit root growth. The best thing to do is just to leave it alone; only making sure the soil stays slightly moist.
For the most pungent flavor, wait to harvest until the leaves have been frost bitten. If you live in the south, harvest in the late fall. Once it is well-established you can harvest almost anytime and preserve the excess by mixing 3-Tbsp finely grated horseradish with 1-Tbsp white vinegar, 1-tsp sugar and just a pinch of salt. Put into sterilized jars, seal and refrigerate. Horseradish will last up to six months preserved in this fashion and will not lose much of its heat. Fresh horseradish roots will last for a couple of weeks in the fridge if you put them in dark plastic wrap and keep them from the light, fresh grinding them as needed. You can also dry horseradish and grind it into a powder for use later, but the heat is usually not as strong after drying.
