Organically grown at KoruKai Herb Farm, New Zealand, without the use of synthetic fertilisers, pesticides, or herbicides.
Order is for one dormant, bare-rooted horseradish plant with a growing tip similar to the examples in the below image.
Medicinal Uses*
Horseradish is a pungent, stimulating herb traditionally valued for its strong warming and cleansing properties. It has long been used to support overall wellness, particularly in relation to digestion, circulation, and respiratory comfort.
Freshly prepared horseradish contains potent volatile compounds that give it its characteristic heat and aroma. Traditionally, it has been used to help clear congestion and support the body during colds and seasonal illness, as well as to stimulate digestion and appetite. It is also widely used as a culinary condiment and as a base ingredient in preparations such as fire cider and horseradish sauce.
At KoruKai Herb Farm we value horseradish as both a medicinal and food plant, best appreciated when freshly harvested for maximum potency.
It is commonly used as a substitute for wasabi and pairs well with hearty meat and legume dishes.
Growing Conditions
Horseradish is a hardy perennial that grows best in fertile, well-drained soil with consistent moisture. It performs especially well in silty, river-bottom style soils but will also thrive in enriched clay or sandy loam with a near-neutral pH.
Prepare soil well by incorporating compost and well-rotted manure and breaking up compacted clumps to encourage strong root development.
Planting
Plant horseradish roots 30cm apart and mulch heavily to retain moisture and suppress weeds. Keep plants well-watered during the establishment phase, especially through summer dry periods.
Young plants require regular weeding in spring to prevent competition. Horseradish develops most of its storage roots in late summer and autumn, so it should not be allowed to dry out during this period.
Mature plants may produce tall flowering stems in late spring. These should be removed before seed set to prevent unwanted spread, as horseradish can become invasive if unmanaged.
Harvesting
Roots can be harvested in the autumn of the second year for best size and quality, although reasonable yields may be achieved after one full growing season under ideal conditions.
Harvest is typically done in mid-winter when the plant is dormant and most foliage has died back. Use a digging fork or spade to loosen soil on all sides before carefully lifting the root system and collecting broken sections as you go.
Replant smaller root pieces (about pencil thickness) if you wish to maintain ongoing production. Harvesting can continue through winter while the ground is workable, or alternatively in early spring before regrowth resumes.
Fresh roots should be stored cool and processed promptly for best quality.
Processing*
Freshly dug roots are best stored refrigerated and grated within a few days, as quality declines as they dry or soften.
Grating releases pungent volatile oils responsible for horseradish’s heat. Adding vinegar halts this enzymatic reaction—adding it immediately produces a milder result, while waiting a few minutes before adding vinegar creates a stronger, hotter condiment.
Horseradish is commonly prepared fresh as a condiment, or used in traditional preparations such as sauces and fire cider.
More info on how to prepare the fresh root can be found here.
It acts as a substitute for Wasabi.
*This information is provided for educational purposes only and is not intended to diagnose, treat, cure, or prevent disease. Always consult a qualified and registered herbal practitioner before using medicinal herbs therapeutically.
