Fast growing perennial root with that classic horseradish burn
Horseradish is a fast-growing perennial in USDA zones 3–9. After the first frost in the autumn kills the leaves, the root is dug and divided. The main root is harvested and one or more large offshoots of the main root are replanted to produce next year’s crop. Horseradish left undisturbed in the garden spreads via underground shoots and can become invasive.Brassicaceae Armoracia rusticana
Horseradish is native to Eastern Europe, but it has been widely cultivated in temperate areas around the world and is now naturalized in most of them. This is typical of this persistent plant, where it is planted it stays.
- Ease of Growing
- Grown as
- Growing Habit
- Super Hardy
A very hardy perennial that grows in all zones except the hottest, low desert regions. Horseradish can take extreme cold.
- Growing Season
- Short, Long
- Cultivar Type
- Growing Conditions
- Cold, Cool, Warm
Horseradish will grow in almost any well-drained soil, but gets bigger when growing in a rich, moist soil with lots of organic matter. It will tolerate some shade.
- Outdoor Growing Temp
- 40°F - 85°F
- Min Outdoor Soil Temp
You can plant horseradish almost any time the soil isn't frozen.
- Start Indoors
- Start Outdoors
Horseradish is quite drought tolerant, but grows larger if watered regularly.
Horseradish doesn’t need the pampered soil and growing conditions to be found in the intensive beds. It will be happy in almost any vacant spot in the garden.
- Drought tolerant, Tolerates light frost, Tolerates hard frost
- Small Gardens?
- Yes, but will need a large one, like a half wine barrel
Horseradish is often grown in containers to prevent it from becoming invasive in the garden (the plants will grow from any piece of the root). However, the container must be at least 15 gallons. Half barrels work well. Use high quality potting soil.
- Attracts beneficial insects?
- Fruit Size
- Plant Height
- Plant Diameter
- Hardiness Zone
- Disease Resistance
- Taste Profile
Horseradish is an acquired taste. A bite of the raw root may be the hottest thing you have ever eaten and this extreme pungency limits its use as food.