Botanical Name: Armoracia rusticana
Some other names: Mountain radish
How to Grow It
Horseradish is a hardy perennial herb that grows to around 40 cm high, spreading by thick, creeping roots. Its lush green leaves form a loose clump above ground, while the real treasure – the spicy roots – develop below.
Best suited to cooler climates with cold winters, horseradish will still grow in temperate and even subtropical zones, though the root flavour will be milder. It tolerates full sun to part shade and is remarkably drought‑tolerant – slowing down in the dry, then exploding with growth when rain returns.
Deep, well‑drained soil produces the largest roots, but horseradish is forgiving and will still thrive in average or even poor soils. It’s a brilliant understorey plant for orchards or vegetable beds, and many gardeners swear it helps repel pests and diseases.
Propagation is foolproof: just dig up a piece of root, cut it into sections, and plant – each one will take off. Once established, you’ll have horseradish forever. It can spread up to 2 m underground in a year, so consider where you put it (or grow it in a large pot to keep it contained).
Herbal & Nutrient Value
Horseradish is packed with vitamins A, B, and C, plus minerals like potassium, calcium, iron, and sulphur.
It’s more than just a condiment – horseradish has long been valued as a digestive and circulatory tonic, and is used as a natural expectorant for blocked sinuses, coughs, and colds. That sharp, nose‑tingling heat you feel when you eat it? That’s the plant’s volatile oils at work – helping to clear airways and stimulate blood flow.
Traditional & Home Remedies
Horseradish Syrup for Coughs – Grated horseradish mixed with honey; steeped overnight; 1 tsp taken for cough relief.
Sinus-Clearing Poultice – Freshly grated root wrapped in cloth, applied briefly to chest/back (always patch-test).
Horseradish Wine – Root infused in white wine for 7–10 days; traditionally used as a digestive and kidney tonic.
Horseradish Vinegar – Grated root steeped in vinegar; used as decongestant and condiment.
Using It in the Kitchen
Horseradish isn’t shy – it brings serious heat.
The young leaves are milder and can be added to salads, stir fries, soups, curries, or casseroles. The roots are the star, though – best eaten raw to keep their punch, and usually preserved in vinegar or mayonnaise to create the famous horseradish cream.
To make your own, roughly chop the roots, blitz them in a food processor, then slowly drizzle in vinegar or mayonnaise until you get a smooth, creamy sauce. My family uses this as a condiment for everything – it’s tasty, sinus‑clearing, and probably the reason we almost never catch colds.
5 Simple Recipes:
– Classic Horseradish Cream – blitz roots with vinegar, add a little mayo for a creamy spread.
– Horseradish Butter – mash grated root into butter for steak or baked potatoes.
– Spicy Root Pickle – slice roots thinly and pickle in vinegar for a tangy side.
– Immune‑Boosting Tea – steep a tiny slice of raw root with ginger and honey for a clearing brew.
– Leaf Stir Fry – sauté young leaves quickly with garlic and soy for a peppery green dish.
processing into horseradish cream
Other Uses
Horseradish isn’t just a culinary firecracker – it’s a companion plant that’s believed to deter pests in orchards and veggie beds. The leaves can be cut for mulch, and the plant will keep sending up fresh growth.
Why it’s a survival plant:
unfussy, almost impossible to kill, endlessly productive, and loaded with flavour and medicinal benefits. Once it’s in your garden, it’s there for good – and that’s exactly how you want it.
