This refreshingly flavorful root is often used as a condiment with roast beef and oysters as well as many other uses. Although the root is a perennial it is often grown as an annual, planting new roots each year and harvesting late fall or early spring. This annual system produces tender creamy white carrot shaped roots.
Horseradish should be planted in early spring. It can be successfully grown in almost any soil type except light sand or heavy clay. Always plant with the vegetative (flat) side up with the top approximately 1 inch below the soil level. Pack soil firmly around the roots. Roots should be placed in rows convenient for your equipment and spaced 18 to 24 inches apart down the row.
If the annual system of production is preferred, dig only the large versicle roots in the fall or early spring leaving the lateral roots in place for producing the next seasons crop. Be careful to sort out any older tougher roots.
To prepare horseradish for use as a condiment, select tender creamy white roots, wash, peel and grate. Add some white vinegar and store in a tightly sealed container and refrigerate. Washed roots can be stored in a plastic bag in your refrigerator. Horseradish will give your cooking a refreshing splash of flavor.