ZBG Teaching Gardens: Harvesting Horseradish

This Saturday at the teaching gardens Zilker Botanical Garden we harvested and divided horseradish. Amoracia rusticana is a hardy perennial herb that had been used culinarily and for over 3,000 years. Harvesting is a simple task and the resulting condiment can be stored in the refrigerator for up to 6 weeks. The leaves can also be used in many recipes. Check out Forage Chef to learn how to cook with horseradish leaves.  

This spring we transplanted from a divided plant from member Better for your Body. It is ready to harvest and divide again in late fall. We divided this plant into three more. One to eat and two to replant. You can also plant roots that are 8 inches or longer. It's fine to leave the roots in the ground when harvesting as they will overwinter. Trim back the leaves. Loosen the soil with a pitchfork a foot or two along one side of the row of plants. Dig the roots from the opposite side of the row. Grab the tops of the plants and tug them gently from the soil. Trim back the foliage, leaving about an inch. Trim off side and bottom roots.

We shredded and pickled it in vinegar and salt. Ready for oysters!