Horseradish - Ferme de Sainte Marthe seeds

The Field Horseradish, Armoracia rusticana in Latin, is a very ancient perennial culinary plant cultivated for its spicy root which is consumed raw, finely grated, as a seasoning. It is a hardy plant with a taste similar to that of mustard. It is sown from February to April for a first harvest two years later.

Originally from Eastern Europe and Siberia and belonging to the Brassicaceae family (like cabbages), Field Horseradish is also known by many names including German Mustard, Brittany Cran, Horse Radish or Poor Man's Pepper.

It is a bushy perennial plant that can reach a height of one meter and a width of 45 cm (18in). It produces large deciduous leaves, single, 40 to 50 cm (16 to 20in) long and offers, from June to August, a flowering in the form of clusters of white flowers.

Very popular in Eastern France, Field Horseradish is mainly cultivated for its fleshy root (which resembles parsnip), which is generally recommended to be harvested in months that contain an R, which is almost the entire year! Its leaves are also edible and can be prepared in salads, their taste is similar to that of cabbage.

In cooking, Horseradish is used, after being carefully washed, peeled and grated (yes, horseradish must be earned!), to add a touch of spiciness to a large number of dishes such as sauerkraut, fish or charcuterie. Its common name comes from Old French " raiz fors ", which means spicy root, which hints at its taste: spicy but not burning. It is a vegetable rich in vitamin C that was once consumed by sailors to prevent scurvy. It also contains antioxidant and antiseptic substances.

Horseradish is a sturdy, hardy vegetable plant, at least down to -15°C (5°F), and easy to grow. It thrives in cool, rich and deep soil. It is advisable, as with radishes, to carefully monitor its watering to prevent its roots from becoming too spicy and/or woody. Once well established, Horseradish is not easily eliminated but it is not invasive.

Harvest: all year round, except from May to August, by digging up its roots with a spade.

Storage: it is consumed fresh but can be stored for several weeks in a cool place or, like sauerkraut, by lacto-fermentation.

Gardener's tip: Horseradish can completely disappear during winter, so remember to mark the location of its stump, ideally after generously mulching it, to avoid damaging it during winter work.

The untreated or "NT" seeds come from conventionally grown plants (often with the use of pesticides), however they undergo no treatment after harvest. These seeds are allowed in organic market gardening when organic seeds are out of stock.