Horseradish, a native of southeastern Europe, is easy to grow and store. In early times it was used medicinally to relieve rheumatism by rubbing on sore joints, and as a relief for headaches by pressing upon the forehead. It’s also a natural decongestant and those of you who have breathed deep when eating it straight, know why the name “stingnose” came into being. Horseradish also kills a number of different bacteria, which makes it a very appropriate condiment for meats.

The route that horseradish took historically led to popularity in early Germany, and from there to Scandinavia and Britain. The colonists brought it to America in the 1600s. The biggest horseradish-growing area in the country is Illinois.

The horseradish plant has strap-shaped leaves, small white flowers, and wonderful roots for grating and making into sauces. Horseradish is a perennial hardy to Zone 3 and enjoys winter dormancy, which makes it a perfect garden plant for the Palouse. It’s not picky about soil but does like fertile soil best, and full sun. It’s practically an indestructible plant so make sure it doesn’t spread out of bounds.

Here’s how to grow your own horseradish: Purchase fresh roots in the Spring from your local nursery or online. Set out the dormant roots, planting them 3” deep and 12” apart. The thick, nubby end is the one to place in the ground. When the plants die back in late Fall, dig them up, leaving a parent plant from which to take more roots the following Spring. Wash the roots and store them in polyethylene bags at 32–38 degrees and they will keep for several months.

To prepare fresh-grated horseradish, grate the cleaned roots, then add an equal part of vinegar. If you want a mild taste, add the vinegar immediately. (Rice wine vinegar gives the best flavor.) For stronger tastes, wait a few minutes before adding the vinegar. Store in glassware and enjoy as-is, or you can mix with sour cream for a more diluted flavor. The grated horseradish will keep for several months in the fridge.

Pat Diaz lives and gardens on the east side of the Palouse. She’s enjoying seeing the greens of the garden so late in the season!