Plants can grow up to 18” wide and spread freely, so give them plenty of space or consider planting in a deep container. As soon as the ground is thawed enough to work in the spring, dig a hole twice as deep as the root is long and backfill with loose soil and compost. This will create loose soil around the deep tap root. Plant the root at a 45 degree angle with the tip about 1/2” below the surface of the soil.
Keep the soil moist until sprouts appear. Once the plant develops several sets of leaves, our regular rainfall should be enough for it. In drought periods, water occasionally.
Use only a low nitrogen fertilizer when necessary , compost is preferable if possible.
Harvesting & Processing:
Harvest after first frost in the fall for the best flavor. As long as some root pieces are left in the ground, it will regrow as a perennial next year.
(Do this part in a well ventilated area! The fumes are potent and will burn your eyes and nose!) Grate roots and freeze or soak in cold water to prevent discoloration. Drain and mix with vinegar. This prepared horseradish can be stored for 6 weeks.