Horseradish: How to Plant, Harvest & Serve It

By on March 01, 2012

Tricia plants horseradish in a container in our video. Easy to plant, easy to harvest!

Want to give some homegrown zip to your meals? Plant horseradish!

Simple to grow and harvest, you’ll enjoy having your own fresh crop to eat and to share with friends.

Tricia plants and harvests horseradish in our video.

Planting Horseradish

Horseradish roots look like carrots. Instead of planting seeds, as you would for carrots, you plant horseradish crowns that will multiply as roots.

Once you plant horseradish you’ll always have it, so it’s worth your gardening energy to get started. Horseradish is hardy to USDA zone 3.

Choose a sunny spot (or part-shade if you must) and give the horseradish crowns well-drained soil and our PrimeStart Booster Blend at planting time.

Add horseradish to your garden beds or grow it in containers like Smart Pots, for easy monitoring and harvesting.

harvesting horseradish

Harvesting Horseradish

After the first frost, dig up all the horseradish roots. In the photo above, Tricia is cutting the stems off the roots, getting ready to wash and store the harvest.

What did we mean by once you plant horseradish, you’ll always have it? If you leave any of the roots in the ground they will flourish!

For optimal flavor, harvest all the horseradish roots (including the lateral roots) in the fall, and store some for planting the following spring.

Horseradish Recipes


*  Peel the horseradish root before grating or grinding it.

*  Don’t cook horseradish or it will lose its flavor; instead serve it as a relish with cooked food, or stir it in to cold sauces.

*  Raw horseradish is one of the traditional Bitter Herbs served at Passover Seders.

*  The University of Arkansas Extension explains that horseradish tastes hot when the chopped roots are exposed to air—vinegar interferes with this reaction and modifies the hot flavor.

Grate it into white vinegar for a relish

Store the mixture in a closed container in the refrigerator for 3 weeks. Freeze small containers of sauce, and bring them out for use throughout the year; they will keep for a few weeks in the refrigerator once opened.

Don’t use cider vinegar because that will discolor your white horseradish.

Add grated horseradish to cream or butter

Make a side sauce with horseradish and your own unsweetened, whipped cream.

Mix with butter as a tangy spread.

Use with sour cream or Crème Fraîche on baked potatoes.

Add to yogurt as a dip.

Tell us in the comments how you serve horseradish!

For more information see our Horseradish Planting & Growing Guide. We ship it with each order of horseradish crowns.

Rev up your roasted meat or vegetables with homegrown horseradish!

  Comments (4)


I use the root obviously and I use the small leafs in salad and cook the larger leafs as a green.  I would like to know how to cook the stems.  Please can you advise.
Thank you

Posted by Melinda Gower on Jul. 27, 2017 at 6:34:00 AM

Melinda, I am not sure the stems would be very good cooked. You might try adding them to a stew or soup, that way they could soften up during cooking. They are pretty fibrous and might be better to just add them to your compost pile.

Posted by Suzanne at on Jul. 28, 2017 at 10:41:27 AM


I was wondering if i can harvest the root and make the condiment year round?? or only in the fall or early spring??  does it make it better? or does it really matter??

Posted by Ron Paris on Jul. 28, 2017 at 4:16:45 PM

Ron, I really depends on where you live as to whether or not you can harvest year round.  Most of the root growth happens in late summer to early fall, so you should wait until October or November to harvest. If you live in a milder climate, you could wait until spring and harvest before the new growth has begun. The roots harvested at this time will have the hottest flavor. So if you like it really hot (spicy) then harvest later.

Posted by Suzanne at on Jul. 31, 2017 at 9:27:22 AM

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