Horseradish Easy to Grow, Easy to Prepare

Reader Contribution by Valerie Boese
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Horseradish has been around for centuries, and both roots and leaves have been used for medicinal purposes. Its name has nothing to do with horses or radishes; it is a root that is in the same family as mustard and broccoli. It has good culinary uses and is used as condiment with meats and seafood. The root has a good amount of vitamins and minerals, making it a healthy choice for your dinner plate. Growing and preparing fresh will give you the best-tasting horseradish you can imagine.

Horseradish is one of the easiest edible perennial plants to grow. It thrives in almost any condition; it is cold hardy to Zone 3. It will grow for many years in the same location; it is easy to plant, easy to grow and easy to maintain. Planting six to 10 roots will spread into a small patch in two to three years. An established patch will keep itself weed free. It goes dormant in fall, so there is no need to cut it back, and, because it is a perennial, it will grow back in the spring. Once you plant it, you will always have it.

Best time to plant horseradish is in the spring, after the last frost date. Choose a full-sun location that you plan not to disturb. Plant about eight to 10 roots or plants, follow the planting instructions. This should give you about a 3-foot-by-4-foot patch in two to three years. The plants will grow 1- to 2-foot-tall leaves, about 4 inches wide with long roots. The roots in the ground are what you will dig to eat. Once your patch is established, you can dig up your first roots. I recommend you dig no more than one third of the patch, leaving the rest to spread back for next year’s crop. Give your neighbor a few roots to plant, too. It starts easy from root cuttings and your neighbor will love you for it.  

Preparing horseradish is easy, too. Dig desired roots from the soil. Knock off the dirt, rinse with water. Peel them with a potato peeler and cut roots up into 1-x-2-inch size cubes. 

Horseradish roots dug from garden

Peeled Horseradish

Prepared Horseradish

2 cups horseradish, cut into 1-x-2-inch size cubes 

3/4 cup white vinegar or vinegar of your choice (white vinegar will give the prepared horseradish, the best white color)

Add horseradish pieces to food processor with vinegar. Blend until smooth. If it is a little clumpy, add a little more vinegar. Pulse food processor a few times, until you get the desired consistency.

Scoop blended horseradish into half pint jars, cover with an air-tight lid and store in refrigerator. It will store up to 6 months in the refrigerator.

HINT: If opened jars appear to dry out a little, simply add a little more vinegar to the jar. Add just enough vinegar to cover the horseradish in the jar; this will keep it moist and tasting fresh longer.

Here are some good recipes for horseradish.  

Easy Shrimp Dip

1/2 cup sour cream
1/4 cup ketchup
1 tablespoon prepared horseradish

Squeeze of fresh lemon

Blend all ingredients together; serve with shrimp  

Best-Ever Loose Meat Sandwiches

1 pound lean ground beef
1/4 cup onions chopped into small pieces, or 1 tablespoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt, optional
2 tablespoons prepared horseradish
1/3 cup ketchup
2 tablespoons prepared mustard

Add ground beef, onions, black pepper and salt to saucepan. Cook on stove top until well done, on medium heat 10 to 15 minutes. Drain off excess fat.

Add horseradish; continue cooking on simmer for 5 minutes. Add ketchup and mustard, simmer additional 5 minutes.

Serve on your favorite bun.   

Zesty Horseradish Tomato Juice

12 ounces tomato juice
1 to 2 teaspoons prepared horseradish
Juice of 1/2 lime or lemon
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
Optional: 1 leaf of Kale

Add above mixture to blender. Blend until smooth. Serve garnished with green olives. 

Horseradish Parmesan Oven Potatoes

1 tablespoon prepared horseradish
1 tablespoon mayonnaise
2 tablespoons grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh parsley, chopped fine
4 large potatoes, peeled and cut into 1 1/2-inch cubes

Preheat oven to 375 degrees.

Mix all ingredients together except for the potatoes to form a smooth sauce.

Pour the smooth sauce over cubed potatoes and mix well.

Place a single layer of potatoes on cookie sheet. Be sure to oil the cookie sheet or line the cookie sheet with parchment paper.

Bake, turning the potatoes after 25 minutes, then cook an additional 25 minutes. Bake until golden brown and fork tender.

Horseradish Parmesan Oven Potatoes with sauce spread over them on cookie sheet, ready to go into oven.

Horseradish Parmesan Oven Potatoes, hot out of oven and ready to serve.

Fresh vegetables from our garden

Vegetable Art

Photograph of perennial grown by Valerie Boese

Lakenvelder Rooster, one of many of our chickens

Our very tiny friend, Belgian Quail D’anver hen

Beautiful white fluffy Silkie bantam rooster

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