HORSERADISH PERENNIAL

Horseradish is native to the southern part of Russia and eastern part of Ukraine. The herb has been cultivated for centuries because of its gastronomic and medicinal benefits. In the Middle Ages (around 1000-1300) horseradish began to be incorporated into the Passover Seder as one of the marror, or bitter herbs, for use by the Jewish people. In 1542, the use of horseradish as a condiment was mentioned by Leonhart Fuchs in his herbal work titled De Historia Stirpium omentarii insignes or Notable Commentaries on the History of Plants. In the 1600s, Europeans used this herb to spice up their roast beef and other culinary items.

• Vitamin C. Raw horseradish is an excellent source of vitamin C, while wasabi root is one source. The role that vitamin C plays in the body goes beyond its antioxidant properties; it also contributes to the health of bones, cartilage, teeth and gums. In addition, it protects against infections, promotes the absorption of iron contained in plants and accelerates healing;
• Calcium. Raw horseradish and wasabi root are sources of calcium. Calcium is by far the most abundant mineral in the body. It is mainly stored in bones, of which it is an integral part. It contributes to the formation of bones and teeth, as well as to the maintenance of their health. Calcium also plays an essential role in blood clotting, maintaining blood pressure and muscle contraction (including the heart);
• Phosphorus. Raw horseradish and wasabi root are sources of phosphorus (see our Phosphorus nutrient list). Phosphorus is the second most abundant mineral in the body after calcium. It plays an essential role in the formation and maintenance of healthy bones and teeth. In addition, it participates, among other things, in the growth and regeneration of tissues and helps maintain normal blood pH. Finally, phosphorus is one of the constituents of cell membranes;
• Magnesium. Wasabi root is a source of magnesium. Magnesium participates in bone development, protein construction, enzymatic actions, muscle contraction, dental health and the functioning of the immune system. It also plays a role in energy metabolism and the transmission of nerve impulses;
• Potassium. Raw horseradish and wasabi root are sources of potassium. In the body, potassium serves to balance the pH of the blood and stimulate the production of hydrochloric acid by the stomach, thus promoting digestion. In addition, it facilitates the contraction of muscles, including the heart, and participates in the transmission of nerve impulses;
• Iron. Raw horseradish is a source of iron for both men and women, while wasabi root is a source for men only, with women's iron needs being greater than those of men. Each body cell contains iron. This mineral is essential for the transport of oxygen and the formation of red blood cells in the blood. It also plays a role in the production of new cells, hormones and neurotransmitters (messengers in nerve impulses). It should be noted that the iron contained in foods of plant origin (such as horseradish or wasabi) is less well absorbed by the body than the iron contained in foods of animal origin. However, the absorption of iron from plants is favored when consumed with certain nutrients, such as vitamin C;
• Zinc. Wasabi root is a source of zinc. Zinc participates in particular in immune reactions, the production of genetic material, the perception of taste, the healing of wounds and the development of the fetus. It also interacts with sex and thyroid hormones. In the pancreas, it participates in the synthesis (production), storage and release of insulin; Manganese. Wasabi root is a source of manganese. Manganese acts as a cofactor for several enzymes that facilitate a dozen different metabolic processes. It also helps prevent damage caused by free radicals; Copper. Wasabi root is a source of copper. As a constituent of several enzymes, copper is necessary for the formation of hemoglobin and collagen (a protein used for tissue structure and repair) in the body. Several copper-containing enzymes also contribute to the body's defense against free radicals;
• Vitamin B1. Wasabi root is a source of vitamin B1. Also called thiamine, vitamin B1 is part of a coenzyme necessary for the production of energy mainly from the carbohydrates we ingest. It also participates in the transmission of nerve impulses and promotes normal growth;
• Vitamin B2. Wasabi root is a source of vitamin B2, also known as riboflavin. Like vitamin B1, it plays a role in the energy metabolism of all cells. In addition, it contributes to the growth and repair of tissues, the production of hormones and the formation of red blood cells; Vitamin B6. Raw horseradish and wasabi root are sources of vitamin
• B6. Vitamin B6, also called pyridoxine, is part of coenzymes which participate in the metabolism of proteins and fatty acids as well as in the synthesis (production) of neurotransmitters (messengers in nerve impulses). It also contributes to the production of red blood cells and allows them to transport more oxygen. Pyridoxine is also necessary for the transformation of glycogen into glucose and contributes to the proper functioning of the immune system. Finally, this vitamin plays a role in the formation of certain components of nerve cells and in the modulation of hormonal receptors.

• Horseradish is traditionally eaten with beef tongue, boiled beef, oysters and other seafood, or smoked fish;
  In Austria, it is mixed with grated sour apples and served with meat. If the apples are not sufficiently acidic, add lemon juice;
• It can be added to soups or, in small quantities, to salad dressings. It is particularly suitable for beet or cabbage salads. Or in this salad of grated apples and carrots, seasoned with a sauce made from tofu and lemon juice, horseradish, honey and dry roasted and chopped walnut kernels;
• Season tomato or vegetable juice with a few drops of horseradish juice, obtained by putting the grated root in a piece of cheesecloth and pressing over a bowl;
• Add it to scrambled eggs, a dish of dried beans, mashed or baked potatoes, meatloaf, applesauce to accompany roast pork, etc. Or add it to cream, yogurt or butter to make a sauce that will enhance peas, green beans, carrots, sweet corn or other vegetables;
• Mix it with soft goat cheese, reheat and top asparagus with this sauce;
• Mash the flesh of an avocado and add a spoonful of grated horseradish and paprika. Stuff celery stalks or dip pieces of carrot and cucumber in it;
• Mix together roasted garlic, a little horseradish, chives or shallots and olive oil to obtain a puree that can be spread on slices of toast;
• Fresh vegetable salsa: grate carrot and zucchini, slice onion, chop a tomato, mix all these vegetables; cover them with a sauce made from vegetable juice, lemon juice, horseradish, chopped coriander leaves and, if desired, hot pepper. Leave to cool overnight in the refrigerator;
• Cabbage and beet salad: grate the beets without cooking them, as well as the cabbage. Season with vinaigrette or yogurt with horseradish;
• Or finely grate a red cabbage and mix it with a chopped red onion, then season with a vinaigrette of walnut oil, lemon juice and horseradish
• Using a vegetable peeler, take strips from a fresh root, place them in iced water where they will curve nicely and serve them with appetizers of your choice;
• Horseradish Crusted Fish: Mix grated horseradish with breadcrumbs, dried thyme, salt and pepper. Dip fish fillets in a beaten egg, then in seasoned breadcrumbs, brown them in oil or butter, then finish cooking in the oven.
• You can do the same thing with veal escalopes, beef steaks or pork loin, omitting the beaten egg and using herbs other than thyme.

Keep the cuttings in the fridge until planting, and make sure they stay moist. Plant the roots by laying them down, either as seeds in April, or directly in the garden between mid-April and the end of May.

It is better to wait until the second year of cultivation to start harvesting, then between September and May.

Pull out the roots with a strong spade; there will always be a fragment left in the soil to start again in the spring.

Our splints or roots are vigorous, open-pollinated and adapted to the Quebec climate.

About our seeds

• Species: Armoracia rusticana
• Sowing: From the beginning of April to the beginning of May outdoors on the surface to be cultivated outdoors, either in spring before the last frosts on the ground in your region or towards the end of September.
• Splinters or roots: Directly in the garden
• Root depth: 7-10 cm
• Germination time: 7 to 13 days
• Soil: Poor, humus, loose and drained
• Location: Likes shade, sun and cold
• Spacing between plants: 60-75 cm
• Height at maturity: 100 -150 cm
• Maturity: 2 years | Perennial
• Sides or roots per envelope: 6

Our Sides or Roots are guaranteed for the year of their purchase.  We do not ship this product to the USA only to Canada