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Horseradish

Horseradish

Product number: 831890.1
Origin: Europe
Latin: Armoracia rusticana, or Cochlearia armoracia

Horseradish is widely cultivated for its pungent root (sharp like mustard). This is usually grated and used as a sauce with beef, smoked fish, or asparagus, combined with oil and vinegar or with cream. What many people don't realize: the young leaves (possibly blanched under a forcing pot) are delicious in salads, and older leaves are great in stir-fries. Very easy to grow in the sun; during the dormant period (until the end of March), the plants are divided and planted 50 cm apart. The plant is sterile, so it does not produce seeds, but it does flower gracefully with clusters of pure white flowers.

Names:
Latin: Armoracia rusticana, or also Cochlearia armoracia
Dutch: Mierikswortel
Also known as: Armoracia rusticana
English: Horseradish

Planting time:

February
March

Soil type:

All soil types

Location:

Flower colour: Pure white flowers in clusters
Average growth height: 60 to 90 cm
Attractive to insects: Various insects
Annual or perennial: Perennial
Hardy: Forst hardy
Origin: Europe
Ease of cultivation: Easy

Latin: Armoracia rusticana, or Cochlearia armoracia
Dutch: Horseradish
Also known as: Horseradish
English: Horseradish

Horseradish Sauce Horseradish can be harvested in autumn. Dig up the roots, and replant the top 2 centimeters of the root, along with 2 centimeters of leaf, so you have a plant again next year. Scrape the skin off the root (very easy with a small knife), and finely grate the root. Do this with the window wide open or (even better) outside, because the substances released will severely irritate your airways and eyes! Pour some brine over the grated root (for example, 1 tablespoon of salt to ½ liter of water), and let it stand for a few minutes. Then drain, put the grated horseradish into clean jars, and pour boiling hot vinegar over it. You can use this grated horseradish in a sauce by adding it to taste to softly whipped cream with some honey and a little salt. Delicious with beetroot salad with apple and walnuts! Source: Newsletter Laurette van Slobbe, www.florae.nl