Horseradish Armoracia rusticana

Native to Eastern Europe and Western Asia, Horseradish was brought to the US by colonists and is now grown worldwide.

This plant is a herbaceous perennial herb in the cabbage family with a deep taproot that is often grown as annual vegetable.  As a vegetable, it is grown for its fleshy roots that are harvested and grated to make relish, sauces, and seasonings.  They have a hot, bitter taste that comes from mustard oils that are released when the plant cells are cut or damaged.  The pungency will begin to degrade and take on a bitter taste if not mixed with vinegar, which will stop the degradation.  The oils (glucosinolates) can also cause your eyes to water.  

Its vigorous growth habit will allow it to smother out other vegetation, including weeds.  This is particularly true if the plant is not harvested each fall.  Leaving roots in the ground in lieu of harvesting will promote growth in the off months.  

Although clay soils tolerant, planting in lighter soils will make harvesting the roots easier.

Propagation can be done annually by removing the roots and storing them for planting the following year.

Insects, Diseases and Other Plant Problems:  It can be difficult to eliminate due to its deep taproot.  The smallest piece left in the soil can take root and grow into another plant.  The leaves are occasionally eaten by cabbage worm larvae and flea beetles.