A Description of a Horseradish Plant

Foliage

• Horseradish leaves grow in a rosette from a basal cluster. The leaves reach a height of about 2 feet and grow about 5 inches wide with a light to deep-green color. Leaf margins are irregular and course. The leaves die back in winter but new leaves, pointed and reddish in appearance, emerge from the crown in spring.

Flowers and Seeds

• After a year of purely vegetative growth and nutrient storage in the root, flowers develop on the plant. Blooms appear in midsummer and are located on stems that rise above the leaves. Flowers consist of four white petals. Although the plant produces seed, it is usually barren and the horseradish is propagated almost entirely by root.

Root

• The root of the horseradish, used for its spicy flavor, has a distinctive pungent aroma when it is cut or damaged. The thick and fleshy roots can grow up to 2 feet deep with multiple branches and fine rootlets. Roots are tan to brown with varying surface textures on the outside and pure white on the inside. Sliced roots that are not preserved promptly will turn yellow to tan and lose their pungency.

Habitat

• Horseradish is grown in temperate climates, where it takes advantage of cool temperatures in late summer and fall for root development. The ideal root shape is long, thick and straight. These traits are most likely to appear if the plant is in a deep, moist soil without rocks or a hardpan. The plants prefer a sunny or partially shaded site and a large amount of available nitrogen. Plants that escape from cultivation and spread are able to occupy open ditches and waste areas. Because horseradish spreads by roots, the plants are often grouped in clusters.

Flavor and Scent

• Horseradish root is known for its intense pungency. The intact root has little aroma -- the "spicy" horseradish scent comes from a substance known as sinigrin which, when broken, releases the plant's trademark scent. Heating or cooking the root destroys its pungency. Sliced or grated root must also be preserved or it will lose its strong taste. The roots are most desirable when plants are two to three years old; older plants become tough and bitter.