Meet the neighbours · vegetable
Horseradish
A rugged, cold-hardy perennial whose sharp root is a kitchen powerhouse.
Horseradish is a rugged, cold-hardy perennial in the radish family — despite the name, 'horse' originally meant 'coarse or rough,' nothing to do with actual horses. The root is what most people use, but young leaves are edible too, with a sharp, peppery taste similar to arugula or kale.
Fun fact: Grated horseradish will tarnish silver — don't serve it on a silver dish.
How to grow it
- Needs its own dedicated space — it spreads and takes over if not managed.
- Plant at a 45-degree angle, 18-20 inches apart, in well-drained soil.
- Prune to 3-4 leaf stalks to keep it in check.
- Best harvested after 2-3 years, ideally after the first fall frost kills back the foliage.
How to use & eat it
- Grate or puree the root — vinegar stops the 'heat' reaction, so add it right away for milder horseradish, or let it sit exposed a few extra minutes first for a hotter result.
- Keeps several weeks refrigerated whole; grated and vinegared, it keeps months.
Cook with it
- Prepared HorseradishCindy's homemade prepared horseradish. Vinegar locks in the heat at the level you choose.
- Creamy Horseradish SauceA creamy sandwich spread made from your prepared horseradish.
- Simple Cocktail SauceKetchup, horseradish, and lemon. Serve with shrimp or as a condiment.
Tips for this plant
- Horseradish: Wait 3 Minutes Before the VinegarThe vinegar locks in the heat, so timing sets how hot it gets.