Horseradish is a prolific perennial grower, an invasive plant. Horseradish is perhaps one of the most aggressive growers in the plant world, easily overcrowding even the hardiest of weeds! It is such an easy herb to grow, but a difficult one to keep under control. Horseradish has been used since acient times and is thought to be native to Europe.

The sharp and piquant flavor and the penetrating smell of horseradish becomes apparent when the root is grated or ground. This is because the root contains highly volatile oils which are released by enzyme activity when the root cells are crushed. It looses in punch very quickly after being grinded. It is best to store cold to keep the flavor hot.

Ideal Location- Horseradish will tolerate almost any soil. A slightly acid soil is preferred. It will also grow in well partial shade. This plant is best grown by itself in raised bed, as it can quickly become a weed.

Cultivation- Plant roots as soon as the ground can be worked in the spring. Plant them 4-6 in. (10-15 cm) deep, and 1 1/2 to 2 ft. (45-60 cm). If you are planting multiple rows, give them 2-3 ft (60 cm to 1 m) between the rows.

Prepare the soil as soon as the ground can be worked in the spring. While it will grow in most soils, like other plants, it will produce better in soil rich in compost and manure. Work some organic soil improvers into the soil just before planting. Keep the plants well weeded early in their life and supply ample water during dry periods. Add mulch for nutrients, and to retain water.
 

Harvesting- when planted in the spring, Horseradish can be harvested in the fall. If you don't want to worry about them spreading like a weed, dig up all the roots in the fall. Store the thin roots in a cool, dark place to replant the following spring.

If you chose to leave horseradish in the bed year round, pick the roots, as you need them. During the process of picking them, thin them out, if they become too crowded. Using this method, they can crowd each other and affect the overall size of the roots, if they are not thinned out occasionally.

Horseradish tastes best if picked in the spring or fall. It is best used right away, or kept in the refrigerator or other cool place.

Culinary uses- Horseradish is used as a condiment for meats, such as ham or roast beef, sandwiches, shrimp cocktail, in mayonnaise, creamy sauces, and in crab salads.

Other uses- Horseradish preparations can clear lung problems, coughs and asthma/ The root has also been used for indigestion and putrefaction in the digestive tract. Additionally, horseradish is has been shown in laboratory tests to be antibiotic, active against a variety of bacteria, so this can benefit a sinus infection. It has a high sulphur content, which may contribute to its antibiotic properties