Perennial horseradish (Armoracia rusticana)
** CANNOT BE SHIPPED OUTSIDE OF CANADA *****
Latin name: Armoracia rusticana
Common names: Wild horseradish, cranson, German mustard, cran de Bretagne, horse radish, spoon grass, scurvy grass, wasabi
MAINTENANCE AND OTHER CONSIDERATIONS
Keep the cuttings in the fridge until planting, and make sure they stay moist. It is better to wait for the second year of cultivation to start harvesting, then between September and April. Pull out the roots with a solid spade, there will always be a fragment in the ground to restart in the spring. The simplest method is to harvest this perennial as needed.
Keep the cuttings in the fridge until planting, and make sure they stay moist. The name of this perennial comes from the old French, rais fors meaning "strong root" in reference to the pungent but fine taste of its taproot. It was formerly called "pepper of the poor" in the image of pepper, a spice that remained very expensive for a long time. Grated horseradish root is used as a condiment, as a substitute for mustard. It has depurative, digestive, rubefacient and stimulating properties; it is especially very rich in vitamin C. Its absorption facilitates the digestion of fats.;Envelope 3-5 splints (depending on size) of roots to be kept in the humid fridge until planting.
|Plant type: Perennial|
|Exposure: Half shade|
|Sowing: Directly in the garden|
|Days to maturity: 2 years|
|Germination: 7 to 10 days|
|Plant spacing: 60 cm|
|Row spacing: 70 cm|
|Depth: 10 cm|
|Width: 50 cm to 75 cm|
|Height: 1 m to 1,5 m|
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