These beautiful leaves belong to the pungent Horseradish plant.
They have colored in response to a very cold night.
Horseradish is one of those condiments most of us have eaten but few
of us have grown it or even know what it looks like growing.
Horseradish should be given its own patch of ground away from
other plants. If pieces of root are left behind after harvesting they will grow
We grow ours in a deep bucket with lots of great organic potting
soil. It takes a few years to get a good size root so make sure the pot is deep
enough to allow for growth. A fifteen gallon bucket is a good size.
The root is grated fresh and added to cream or vinegar for table
use. It can also be used plain but does discolor quickly. Fall roots tend to be
spicier than roots harvested in the spring.
Very young spring leaves can be added to a salad and have a bit
of zip to them.
Horseradish would make a nice addition to our Gourmet
Herb Garden Six Pack.