Racine de raifort cultivée au Québec par Anokian Nature

Horseradish Root | Hardy Aromatic Perennial

6 ribs/roots
$5.50 CAD
$5.50 CAD
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Racine de raifort cultivée au Québec par Anokian Nature
  • Racine de raifort cultivée au Québec par Anokian Nature
Horseradish Root | Hardy Aromatic Perennial

Horseradish Root | Hardy Aromatic Perennial

$5.50 CAD
$5.50 CAD
Format6 ribs/roots

Quantity

Delivery expected between June 1 and June 15, 2026, until September 2026 subject to availability.

⚠️ Cannot be shipped outside Canada.

Horseradish root (Armoracia rusticana) is a hardy perennial known for its powerfully aromatic roots and easy garden cultivation. Ideal for food gardens, self-sufficiency, and sustainable natural farming.

Easy to grow and adapted to northern climates.

Carefully grown in Quebec by Anokian Nature
A LITTLE HISTORY

Horseradish is native to southern Russia and eastern Ukraine. The herb has been cultivated for centuries for its culinary and medicinal benefits.

In the Middle Ages (circa 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 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 as well as other culinary items.
PROPERTIES
  • Vitamin C. Raw horseradish is an excellent source of vitamin C, while wasabi root is a source of vitamin C. Vitamin C's role in the body goes beyond its antioxidant properties; it also contributes to the health of bones, cartilage, teeth, and gums. It also protects against infections, promotes the absorption of iron from plants, and accelerates wound healing.
  • Calcium. Raw horseradish and wasabi root are sources of calcium. Calcium is by far the most abundant mineral in the body. It is primarily stored in bones, of which it is an integral part. It contributes to the formation and maintenance of bones and teeth. 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 Nutrients Fact Sheet). 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 in the growth and regeneration of tissues and helps maintain normal blood pH. Finally, phosphorus is one of the components of cell membranes;
  • Magnesium. Wasabi root is a source of magnesium. Magnesium is involved in bone development, protein building, enzyme activity, muscle contraction, dental health, and immune system function. It also plays a role in energy metabolism and nerve impulse transmission.
  • Potassium. Raw horseradish and wasabi root are sources of potassium. In the body, potassium helps balance blood pH and stimulates the stomach's production of hydrochloric acid, thus aiding digestion. It also facilitates muscle contraction, including the heart, and is involved 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, as women have higher iron requirements than men. Every cell in the body contains iron. This mineral is essential for transporting oxygen and forming red blood cells. 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 in plant-based foods (such as horseradish or wasabi) is less well absorbed by the body than the iron in animal-based foods. However, the absorption of iron from plants is enhanced when consumed with certain nutrients, such as vitamin C;
  • Zinc. Wasabi root is a source of zinc. Zinc is involved in immune responses, the production of genetic material, taste perception, wound healing, and fetal development. It also interacts with sex and thyroid hormones. In the pancreas, it is involved 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 free radical damage;
  • 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 needed to produce energy primarily from the carbohydrates we eat. It also plays a role in nerve impulse transmission 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 tissue growth and repair, hormone production, and red blood cell formation.
  • Vitamin B6. Raw horseradish and wasabi root are sources of vitamin B6. Vitamin B6, also called pyridoxine, is part of coenzymes involved in protein and fatty acid metabolism, as well as the synthesis (production) of neurotransmitters (messengers in nerve impulses). It also contributes to the production of red blood cells and allows them to carry more oxygen. Pyridoxine is also necessary for the conversion 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 hormone receptors.
HOW TO COOK?
  • Horseradish is traditionally eaten with ox 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 sour enough, lemon juice is added;
  • It can be added to soups or, in small amounts, to salad dressings. It is particularly suitable for beetroot or cabbage salads. Or in this salad of grated apples and carrots, seasoned with a dressing made from tofu and lemon juice, horseradish, honey, and chopped dry-roasted 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 bean dish, 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, sweetcorn or other vegetables;
  • Mix with soft goat cheese, heat and coat the asparagus with this sauce;
    Mash the flesh of an avocado and add a spoonful of grated horseradish and paprika. Stuff celery stalks with it or dip pieces of carrot and cucumber in it;
  • Mix together roasted garlic, a little horseradish, chives or shallots and olive oil to make a puree that can be spread on slices of toasted bread;
  • 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 chili pepper. Let cool overnight in the refrigerator;
  • Cabbage and beet salad: Grate the beets without cooking them, as well as the cabbage. Season with a vinaigrette or yogurt with horseradish;
    Or finely grate a red cabbage and mix it with a sliced red onion, then season with a vinaigrette of walnut oil, lemon juice and horseradish
    Using a vegetable peeler, remove strips from a fresh root, place them in iced water where they will curl nicely and serve them with the 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, fry in oil or butter, and finish baking in the oven.
    The same can be done with veal escalopes, beef steaks or pork loin, omitting the beaten egg and using herbs other than thyme.
HOW TO GROW?

Keep the cuttings refrigerated until planting, and make sure they stay moist. Plant the roots lying down, either by sowing 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 restart in the spring.

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

  • Species: Armoracia rusticana
  • Sowing: Early April to early May outdoors on the area to be cultivated outdoors, either in spring before the last frosts on the ground in your region or towards the end of September.
  • Splints or roots: Directly from the garden
  • Root depth: 7-10 cm
  • Germination time: 7 to 13 days
  • Soil: Poor, humus-rich, 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
  • Splints or roots per envelope: 6

Our splints and roots are guaranteed for the year of purchase. Delivery in Canada only.
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