Armoracia rusticana. Horseradish is easy to grow and tough as nails. Like rhubarb, and some other perennial food plants, the goal when planting from seed is to allow the root stock to develop and become established before harvesting. The pungency of horseradish comes when its tissues are crushed. The plant’s natural defense against being eaten is exactly what we love about it – that sharp, pungent flavour and aroma that pairs so well with many savoury dishes. Raifort Champêtre horseradish seeds, or “country horseradish,” are a French heirloom type that is hardy from Zones 2-9. Asymmetrical, highly indented leaves emerge in spring, followed by pretty flowers that are attractive to bees, butterflies, and other pollinators. Unlike many of its cousins in the Brassica family, this plant has few predators, and it can be grown in full sun to partial shade. Its flavour is best after first frost or in early spring, before the first leaves emerge. The leaves are edible and have a similar flavour to the thick taproots. Horseradish grows to 1.5m (4.9′) tall.
Open pollinated seeds.