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Mainly cultivated for its large white tapered root, but typically not harvested until the 3rd year, to allow the roots to grow to substantial size. After the first frost in the autumn kills the leaves, dig up the rood and divide. The main root is harvested and one or more large offshoots are replanted to produce next year’s crop.


Leaves reach a height of 2’


Full sun


Perennial in zones 2-9


Medicinal, Culinary


Often grated and mixed with vinegar to store. Leaves are edible, though not commonly eaten. Can be used in soups. Most common in Bloody Mary cocktails and cocktail sauce. Used as a spread on meat, chicken, fish, and sandwiches. Plant has antibacterial properties. Often used in herbal poultices.

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The information presented on this site is provided for informational purposes only, it is not meant to substitute for medical advice or diagnosis provided by your physician or other medical professional. Do not use this information to diagnose, treat or cure any illness or health condition. If you have, or suspect that you have a medical problem, contact your physician or health care provider. Statements made on this website regarding the use of herbs have not been evaluated by the food and drug administration as the FDA does not evaluate or test herbs. Research all herbs thoroughly before use, or seek advice from a professional herbalist.

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