Horseradish (Armoracia rusticana): Pungent Root for Sauce and Medicine

Overview

Horseradish (Armoracia rusticana) is a robust perennial grown for its large, pungent taproot, the source of the fiery condiment. Native to southeastern Europe and western Asia, it has been cultivated for millennia. The intact root has little odor; grating releases volatile isothiocyanates that clear sinuses instantly.

Botanical Description

Clump-forming perennial 60–100 cm tall. Leaves are large, oblong, 30–60 cm long, toothed, dark green, on long petioles. Flowers are small, white, four-petaled, in terminal panicles, blooming late spring (often removed). The taproot is thick, cylindrical, 30–60 cm long, white inside.

Taxonomy

Family:	Brassicaceae (brass-ih-KAY-see-ee)
Genus:	Armoracia (ar-mor-AY-shee-uh)
Species:	rusticana (rus-tik-AH-nuh)
Synonyms:	Cochlearia armoracia, Nasturtium armoracia, Radicula armoracia, Rorippa armoracia, Armoracia lapathifolia

Growing Conditions

• Light: Full sun to part shade.
• Soil: Deep, rich, moist, well-drained; loose for straight roots.
• Water: Consistent moisture.
• Hardiness: USDA zones 3–9.

Cultivation

Plant root cuttings (sets) 45 cm apart, at 45° angle, top 5 cm below surface. Harvest after first frost (best flavor) or in spring. Replant side roots for next crop. Can be invasive—site carefully or contain.

Uses

Culinary: Sauce for beef, seafood, Bloody Marys. Medicinal: Sinus congestion, urinary infections, topical rubefacient. Companion: Said to deter potato bugs.