Loosen the soil to 12 inches deep and add a shovelful of compost. Plant the root cutting at a 45-degree angle, with the top of the cutting 2 inches below the soil line. One plant is usually plenty for a family. If you love horseradish so much that you need more than one plant, space them 30 inches apart.
When should you plant horseradish root?
You can make a new planting from horseradish roots purchased from a nursery, or simply use healthy roots from the produce market. Planted in fall or late winter, horseradish roots sprout leaves in spring. Plants need at least one season, and preferably two, before they are ready to dig.
How long does horseradish take to grow?
Horseradish takes one year to reach maturity, after the initial planting. Horseradish planted in early spring will be ready to harvest by early spring of the following year. Horseradish takes between 140 and 160 days to harvest.
What is the best way to grow horseradish?
Horseradish prefers rich, fast-draining soil and full sun. However, the perennial will thrive in almost all conditions, except deep shade or constantly wet soil. Prior to planting, choose a spot far removed from any other plants you care about. Horseradish spreads quickly and can soon take over your garden.
Is horseradish hard to grow?
Horseradish is a vigorous grower in the garden, and it’s easy to care for as long as it gets enough light, moisture, and food. How long does it take to grow horseradish? The roots of spring-planted horseradish will typically be ready for harvesting in October or November.
Should I let my horseradish flower?
Because the plant is being grown for its root, there is no need to cut horseradish flowers, unless, of course, you wish to use them for indoor flower arrangements – although the flowers are not showy. If your horseradish plant has flowers, it may even be of some benefit to leave the blossoms alone.
What can you plant next to horseradish?
Sweet potatoes, strawberries, asparagus and rhubarb are all said to make wonderful horseradish plant companions. Again, in every instance, the companion plants seem to get all the benefits from the horseradish.
Where is the best place to plant horseradish?
Choosing a Site Horseradish thrives in full sun but tolerates light shade. As for soil, horseradish can take almost anything but consistently waterlogged conditions. Site your horseradish in an out-of-the way spot because you won’t want to move this perennial once it is planted.
How do I know when horseradish is ready to harvest?
The best time to harvest horseradish is when the plants are dormant. This can be done in the early spring just as the crown is showing green or in fall after a killing frost. Always wear gloves when working with horseradish because the roots can cause skin irritation.
How do you dig up horseradish?
Horseradish harvesting is a simple process. Dig a trench down a foot or two along one side of the row of plants. Dig the roots from the opposite side of the row, loosening them with a fork or shovel. Grasp the tops of the plants and tug them gently from the soil.
How deep are horseradish roots?
This foliage, which rarely grows more than 2 feet tall, belies the real action underground: In rich soil, the fleshy horseradish taproot can penetrate as deep as 10 feet if left undisturbed for several years and will send out a tangled mass of horizontal secondary roots and rootlets over a diameter of several feet.
Can I eat horseradish leaves?
Editor: While horseradish is mainly grown for the root, the leaves are also edible. The leaves have a sharp, bitter, and peppery taste — similar to arugula and kale. They can be eaten raw or cooked, depending on your preference.
Is horseradish plant invasive?
The horseradish plant can be invasive (hard to get rid of). Make sure you always dig or contain the roots. The entire plant can be eaten, but few people do. The taste is sharp bitter and peppery, if that is your thing.
Can horseradish grow in pots?
When planting horseradish in pots, choose a pot that has drainage holes and is deep enough to encourage root growth (24-36 inches (. Although horseradish is cold hardy, plant your container grown root after all danger of frost has passed or start it indoors. Take a 2” (5 cm.) piece of root cut at a 45-degree angle.
How long does horseradish root last?
Horseradish Storage Once it is cut or grated, used within a few days unless you preserve it in vinegar. Prepared horseradish will last up to 3 months in the refrigerator. However, it quickly loses pungency and is best used within 3 to 4 weeks.
Does horseradish raise blood pressure?
Like other processed foods, store-bought horseradish sauce is relatively high in sodium. Too much sodium can increase your risk of developing high blood pressure, heart disease, and stroke. It’s important to be mindful of portion sizes when eating any processed foods, including premade horseradish sauce.
How to Grow Horseradish
A clump-forming perennial plant, horseradish (Armoracia rusticana) is classified as both a vegetable and a herb depending on how it grows. It is mostly farmed for its pungent, yellow-white roots, which may be used to flavor a variety of cuisines, particularly Asian cuisine. The plant has long, glossy, toothed, dark green leaves that are lustrous and toothed on the edges, and it yields small, white, four-petal flowers on panicles in the summer. Horseradish is often planted in the spring and will develop swiftly, resulting in roots that are ready to harvest by the end of the summer.
|Common Name||Horseradish, red cole, pepper root|
|Botanical Name||Armoracia rusticana|
|Plant Type||Perennial, herb, vegetable|
|Size||2–2.5 ft. tall, 2.5–3 ft. wide|
|Sun Exposure||Full sun|
|Soil Type||Loamy, well-drained|
|Soil pH||Acidic, neutral (6.0 to 7.5)|
|Hardiness Zones||4–8 (USDA)|
|Native Area||Europe, Asia|
|Toxicity||Toxic to people,toxic to pets|
How to Plant Horseradish
Horseradish is normally grown from little root portions, called as sets, that are transplanted into the ground. Plant them in the early spring, as soon as the earth has thawed, to ensure a successful harvest. In order for the roots to mature, they require a long growth season.
Selecting a Planting Site
Choose a sunny garden location with loose, well-draining soil that’s free of rocks, roots, and other debris, then prepare the area for planting. It is also possible to cultivate plants in containers. It is important to note that horseradish may grow rapidly and push out surrounding plants. As a result, some gardeners plant it in underground pots in their vegetable gardens in order to keep it from spreading.
Spacing, Depth, and Support
Root pieces should be put at a 45-degree angle and 3 inches deep, with the roots pointing down. They should be around 18 inches apart. It should not be required to use a support structure.
Horseradish Plant Care
Horseradish plants can withstand moderate shade, but their yield will be diminished as a result. On most days, they should receive at least six hours of direct sunshine, which is the ideal situation.
For the optimal root development, loose, well-draining soil that is rich in organic matter is recommended. In addition, horseradish prefers a pH that is slightly acidic to neutral in nature.
Horseradish has only a moderate water need. Roots with a woody texture and a poor taste might arise from insufficient water. Too much water, on the other hand, might result in mushy roots with a very strong taste. The recommended amount of water each week is between 1 and 2 inches.
Temperature and Humidity
Horseradish prefers cooler temperatures. When grown at temperatures ranging from 45 to 75 degrees Fahrenheit, with optimum temps falling between 60 and 65 degrees Fahrenheit, it produces a high yield. Humidity is usually not a problem for plants as long as their soil moisture requirements are satisfied and there is adequate air circulation around them.
Fertilize your horseradish plants when they are first planted and then approximately every four weeks after that. A commercial 10-10-10 vegetable fertilizer like as compost or compost tea may be used instead of organic fertilizer (following the product instructions).
Bees and other pollinators, as well as the wind, are responsible for pollinating horseradish.
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Types of Horseradish
Horseradish cultivars are few and far between. It’s possible that common horseradish (Armoracia rusticana) will be the only kind available. A more attractive form of Armoraciarusticana’Variegata’ is also available, which has marbling on the leaves. ‘Variegata’ is also less invasive and more tolerant to shade than other varieties.
Horseradish vs. Wasabi
Wasabi is also referred to as Japanese horseradish. In reality, the plants that produce horseradish and wasabi are members of the same family. They both contain spicy tastes, however they are unique in their flavor profiles. Furthermore, wasabi leaves are not as lengthy as horseradish leaves.
Horseradish roots that were sown in the spring will be ready to harvest in October or November. Harvest the roots as soon as possible after a few frosts have occurred, since this will increase the flavor, but before the ground freezes. Dig around the base of the plant and lift the major, central root as well as as many of the lesser roots as you can to free the plant from the ground. Remove the leaves, leaving only about an inch of it, and thoroughly clean the roots of any debris. Allow them to dry completely.
Otherwise, keep the roots in wet sand or sawdust in a dark root cellar that stays chilly but does not freeze, and make sure they are not exposed to light.
How to Grow Horseradish in Pots
Horseradish may be grown in containers if you are concerned about the plant taking over your garden. It will be necessary to use a large container with at least a 30-inch depth for the roots to develop properly. Drainage holes are an absolute requirement for the container. And unglazed clay is an excellent choice for retaining soil moisture by allowing it to escape through the walls of the structure. As though you were planting the roots in the ground, make sure to place them in the same manner.
Several branches will emerge from the base of the horseradish plant as it begins to expand. Each shoot is establishing a little root system and absorbing energy from the surrounding plant tissue. Remove all but one or two of the shoots to enable them to develop larger in order to have a single giant root similar to what you would purchase in a shop. The disadvantage of this strategy is that you will not have as many little roots to reproduce your plant as you would otherwise.
The most frequent method of propagating horseradish plants is by the collection of root cuttings. Not only is this a low-cost method of propagating new plants, but it also allows you to make use of any leftover roots that you don’t want to consume. When you harvest your horseradish roots in the fall, you’ll be able to keep the cuttings. Here’s how it’s done:
- Whenever you’re digging up the horseradish root crop, look for side roots that are at least 8 inches long
- Otherwise, don’t bother. To ensure you know which end goes down when it’s time to plant them, cut them straight at the top and angled at the bottom. Remove the cuttings from the water and let them to dry fully
- Under a cold root cellar, place them in a layer of damp sand or sawdust to keep them from being exposed to light
- They should be replanted in the spring when the soil is workable.
Alternatively, you may just leave these side roots in the ground throughout the winter months.
This, however, might result in an aggressive proliferation of the plant in the garden.
How to Grow Horseradish From Seed
Horseradish is not typically cultivated from seed since the growing season is too short in most locations for it to be successful in cultivation. However, it is feasible to sow seeds indoors in January or February and transfer the seedlings outside in April if the weather is warm enough. Plant seeds 1/4 to 1/2 inch deep in a damp seed-starting mix that has been soaked overnight. Use peat pots that can be simply transferred into the ground to prevent damaging the roots of your plants. Maintain a wet but not soggy soil condition, and you should witness germination in one to two weeks time.
Potting and Repotting Horseradish
Horseradish should be grown in a loose, organic, high-quality potting mix. Choosing one that is designated for vegetable growing is frequently a good choice. It’s ideal to start with a horseradish plant in a container that would accommodate its mature size from the beginning, as repotting can disrupt the root growth of the plant.
If you are growing horseradish as an annual and collecting all of its roots for use, there is no need to be concerned about it overwintering in your garden. However, if you want to propagate plants, you may either store the roots in a root cellar or leave them in the ground. In colder areas, cover the roots with a heavy layer of mulch to keep them warm.
Common Pests and Plant Diseases
Horseradish roots are mostly uninfested by bugs. However, there are various insects that feed on the leaves, such as aphids and flea beetles, that do so. Planting your horseradish apart from other plants in the Brassicaceaefamily is recommended since they can attract the same pests as your horseradish. Root rot, which may occur in wet environments, is another disease that is uncommon. FAQ
- Is horseradish a simple plant to grow? Horseradish is a prolific grower in the garden, and it is quite simple to care for as long as it receives adequate light, moisture, and nourishment. How long does it take for horseradish to develop from seed to harvest? The roots of spring-planted horseradish are normally ready for harvesting around October or November
- However, this is not always the case. Is horseradish a seasonal crop that returns year after year? As a perennial, horseradish’s roots will normally produce new plants each year if it is kept in the ground for an extended period of time.
How to Grow and Prepare Horseradish Straight From Your Garden
For the most of my childhood, horseradish was something that was kept hidden away in the back of the refrigerator. Only a few decades later did I learn about horseradish as a garden plant, and the pleasures of cooking with it fresh off the plant. In comparison to store-bought horseradish, homegrown horseradish has a distinct, fresh flavor that delivers more punch. It also rates among the top five simplest edible plants to cultivate, owing to its ability to flourish in practically any environment.
Magdalenawd/getty Horseradish is a robust, cold-hardy perennial that thrives in areas where there is enough of a winter to put the plants into dormancy. It is a member of the mustard family. Two forms of horseradish are generally available: common horseradish (which has broad, crinkled leaves) and Bohemian horseradish (which has smaller, smooth leaves). Both are edible and can be found in most grocery stores.
Choosing a Site
Horseradish grows best in full sun, although it may also take some moderate shade. Horseradish, as a forsoil, can withstand practically everything, with the exception of constantly wet circumstances. Place your horseradish in an out-of-the-way location since you will not want to relocate this perennial after it has become established in its new location.
Horseradish may be grown from seed or from root cuttings that are planted in the spring or fall. Although you won’t be able to obtain seeds, roots are frequently available at farmers’ markets, supermarkets, and retail and mail-order nurseries, among other locations. It is common for nursery-purchased root cuttings to arrive already trimmed and ready to be planted. Remove the top third to half of the root to use in the kitchen and save the bottom third to half of the root for planting. Loosen the soil to a depth of 12 inches and include a shovelful of compost.
The top of the root cutting should be 2 inches below the soil line and at a 45-degree angle to the soil line when planting it. One plant is generally plenty for a family of four. It is recommended that you place your horseradish plants 30 inches apart if you are growing more than one plant.
Horseradish is a plant that requires little to no effort to grow. In order to keep the plant from looking ragged during dry spells, water it once a week during such periods and mulch the area surrounding the plant to help it save moisture.
The most typical problem that gardeners have when dealing with horseradish is not how to grow it, but how to avoid it from growing in places where they don’t want it to. When harvesting, make sure to remove the entire root, including the branches, in order to keep it from spreading. Then just the quantity of roots you want to use as plants for the next season should be replanted. Whatever you do, don’t dig up dirt that contains horseradish root or put roots in your compost pile since you run the danger of spreading the plant across your garden and yard.
Dimijana/getty One year after planting, you will be able to enjoy your first horseradish crop. Carefully dig away the dirt from around the main root, taking care to free up and remove any side roots that may have formed at the same time. a. Oregon State University advocates harvesting after the foliage has been killed by frost in order to maximize yields. Scrub the main root with running water and allow it to dry completely. Horseradish root may be stored in the vegetable bin of your refrigerator for three months or even longer if it is wrapped in a perforated plastic bag with holes in it.
Using a sharp knife, cut the suckers off the plants when they reach around 8 inches in height, leaving just three or four suckers in the middle of the crown.
Cegli/getty It is best to prepare horseradish in a well-ventilated location or even outside if you have particularly sensitive eyes. Freshly grated horseradish releases fumes that might cause you to run your nose and irritate your eyes. To begin, peel a 3- to 4-inch slice of root in the same manner as you would a carrot. Cut it up into half-inch cubes and place them in a blender or food processor to mix or process. Add 1/4 cup cold water and a pinch of crushed ice to a blender and blend until a fine texture is achieved.
Making Horseradish Sauce
By incorporating white-wine or rice-wine vinegar into your horseradish sauce, you may adjust the level of heat. If you want a mild horseradish, add the vinegar straight away, either shortly after the grinding is finished or while it is still grinding. If you like a stronger taste, wait three minutes before adding the vinegar to the recipe. For every cup of grated horseradish, combine 2 to 3 tablespoons vinegar and 1/2 teaspoon salt in a small mixing bowl. In any scenario, pulse the machine to ensure that all of the final components are evenly distributed.
Fresh horseradish should be stored in a clean jar in the refrigerator, where it will last for four to six weeks after being harvested.
The addition of vinegar terminates the enzymatic process. In general, the longer you wait before adding vinegar, the hotter your finished horseradish will be.
Cooking With Horseradish
Horseradish is well-known as a classic accompaniment to roast beef, whether served hot or cold. Here some other ways to use the inimitable flavor of homemade horseradish. When using horseradish in hot dishes, add it just before serving, as cooking destroys its flavor.
- Fresh asparagus spears cooked in butter and topped with handmade whipped cream, lemon juice, and horseradish make for a delectable addition to steamed asparagus. A tasty dip for fresh veggies may be made by blending the ingredients with yogurt, sour cream or crème fraiche. Season with fresh herbs to taste. Combine a little amount with softened butter and minced chervil, and serve atop a grilled steak or melted over cooked beets as a condiment. To make homemade mashed potatoes, add a teaspoon of salt and pepper. Grilled fish, particularly salmon and fresh tuna, benefit from the addition of a few threads of lemon zest straight from the root using a lemon zester. Incorporate this seasoning into your favorite homemade or prepared barbecue and shrimp cocktail sauces.
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Grow Your Own Horseradish
While it’s likely that you’ve had horseradish (Armoracia rusticana) in the past and enjoyed its sinus-clearing and wonderfully savory bite, have you ever considered growing your own? Could you imagine making a batch of Bloody Mary cocktails for your brunch visitors, using horseradish that you had grown yourself? When you serve those traditional morning beverages alongside some peeled and cocktail-sauced shrimp, both of which are made from your fresh harvest, your visitors will be in wonder. We provide links to merchants in order to assist you in finding related items.
In addition to being well-known in the culinary world, the horseradish plant has a devoted following — as well as a long history — in the world of medicinal plants.
Although the actual origins of the plant are unclear, evidence shows that Egyptians were aware of its spicy, delicious root 3000 years ago, and that the ancient Greeks considered it to be an aphrodisiac (aphrodisiac root). The plant has also had a historical role in the preparation of the Passover Seder plate, which is an important ritual of the Jewish religion that has survived to the present day. When European colonialism brought this aromatic to North America, commercial manufacturing began in the mid-1850s, and it has been popular ever since.
The leaves are believed to have analgesic effects, and the blooms are used to make a tea that is said to be effective against colds.
Horseradish is a member of the Cruciferae family, which includes other vegetables such as cabbage, broccoli, and Brussels sprouts, among others.
A Note on Wasabi
Wasabi, sometimes known as Japanese horseradish, is actually a whole distinct plant, named Wasabi japonica, which grows in Japan. We are all familiar with wasabi in North America as the hot condiment that is served with sushi and sashimi.
However, because actual wasabi is extremely difficult to produce outside of Japan, what is marketed and served in the United States is almost never the genuine article. It’s more common for us to buy ground horseradish that has been blended with green food coloring and other flavorings.
Varieties: Not Much Choice
Horseradish may be classified into two broad types: sour and hot. Generally speaking, the “common” kind has wide, crinkled leaves and a root that is considered to be of greater quality in general. The “Bohemian” varieties feature thin, smooth leaves and slightly lower root quality than other varieties, but they are more resistant to the white rust disease. With the exception of the ornamental “Variegata,” particular kinds of plants are seldom available to home gardeners, according to the University of Wisconsin Extension Service.
The Organic Horseradish Roots (one pound) Grower’s Solution, situated in Tennessee, sells organic horseradish root stock, which may be purchased on Amazon.
In contrast to its spicy-hot character, this plant prefers to grow in mild climates instead. It grows well in zones 2-9, however you should timing your plants according to the weather trends in your region. It enjoys daily high temperatures ranging from 45 to 75 degrees Fahrenheit, but it is only ready to harvest after a frost has destroyed the leaves, so keep that in mind when planning your growing conditions. According to the Utah State University Cooperative Extension, before planting, carefully and deeply integrate 4-6 inches of organic matter and 2 ounces of all-purpose, granular fertilizer (16-16-8) per square yard of planting area into the soil before planting.
Keep in mind that this plant has the potential to become invasive, so choose your location carefully or put it in a container.
Plant at an Angle
Horseradish is grown by means of crowns or pencil-sized root cuttings, which are referred to as “sets” in certain circles. In order to make the thicker end square, Utah State suggests that you cut the other end on an angle. Allow one foot of space between the sets, then position them at a 45-degree angle, with the square-cut end higher than the angled end, as shown. According to the University of Minnesota Extension, make sure that all of the square cut ends are pointing in the same direction.
Not Too Much, Not Too Little
However, if the horseradish roots are left unwatered for an extended period of time, the taste of the root becomes woody and poor in flavor. To keep plants hydrated when rain is infrequent, give them 1 to 2 inches of water once a week. However, avoid overwatering them since the roots may turn mushy and bitter if they receive too much water. Apply one teaspoon of nitrogen (21-0-0) to each plant four and eight weeks after it has been established. The nitrogen can be mixed with water and applied to the plants as a solution, or it can be applied as granular nitrogen around the base of the plants and watered in.
To continue the discussion of leaves, you can actually pick the fragile, young ones and use them as an ingredient in salads, which adds a little spicy flavor.
If your plants begin to bloom, simply sit back and enjoy the display. There’s no need to pinch them off as you would with other herbs, either.
Relatively Pest Free
Due to the pungency of these plants, few pests are known to attack them; nonetheless, keep a watch out for flea beetles and beet leafhoppers. Insecticidal soap or diatomaceous earth can be used to control these pests. This plant can be sensitive to a variety of foliar diseases, including as white rust, which can be treated with fungicides if caught early enough. The overwatering of the plants might result in the development of root rot.
Sand and Sawdust
Harvest the long, white, tapering roots in late fall or early winter, after the leaves have been destroyed by frost. It’s possible that this may arrive just in time to prepare a fantastic sauce for a Christmas prime rib roast! You may also pick in the early spring just before new sprouts appear if you like a stronger flavor. To harvest the roots, gently dig up your plants and snip out the huge, thick roots to save them for later use. Leave some of the smaller root pieces in the soil to serve as seedlings for new plants the following year.
Alternatively, you may keep it in moist sand or sawdust in a cold, dark cellar for up to a year.
Prep and Storage
When you’re ready to eat the roots, peel and grate them to make them more digestible. Another option is to slice them into 1-inch bits and pulse them in a food processor. Grated horseradish may be stored in an airtight jar in the refrigerator for one to two weeks after it has been grated. To further improve the shelf life of the product, mix 2-3 tablespoons vinegar or lemon juice into each cup of grated horseradish before serving. It is important to note that the pungency of the root is quickly reduced when vinegar is added.
There are several delectable ways to prepare and enjoy this peppery root. To begin, use fresh horseradish from your own garden to flavor your cocktails – whether they’re of the beverage or shrimp type. Your events will be strictly standing-room-only.
Spicy Bloody Mary
For those who enjoy DIY, Foodal’s spicy Bloody Mary recipe is a fantastic place to start (particularly if you’re producing hot peppers and tomatoes in your garden this season in addition to the horseradish. or if you’re just curious.). Kendall Vanderslice contributed to this photo. Ask the Experts, LLC. Additionally, you’ll enjoy juicing your own garden tomatoes and infusing vodka with your own backyard jalapenos to prepare and serve this handmade drink at your next brunch get-together. You may get the recipe right now on Foodal.
Healthier Potato Salad
Brynn McDowell’s healthier version of a traditional potato salad is flavored with horseradish, which gives it a tart punch.
What is it that makes it healthy? Greek yogurt is substituted for the traditional calorie-dense mayonnaise. Brynn McDowell of The Domestic Dietitian took this photo. With permission, this image has been used. The Domestic Dietitian demonstrates how to prepare this delectable side dish.
Prepared at Home
Despite the fact that the preceding recipe called for the “prepared” form of this ingredient, fresh is always preferable. To create your own at home, Jordan and Clark Cord reveal their simple method, which can be made in a food processor. The Fitchen was photographed by Jordan and Clark Cord. With permission, this image has been used. The Fitchen has the recipe, which you can obtain here.
Chestnut Beer Braised Short Ribs
You’ll also like this spicy gremolata prepared with fresh horseradish, which is a delightful homemade sauce that goes perfectly with Katherine and Edwin D’Costa’s mouthwatering short ribs. Katherine and Edwin D’Costa of Wanderspice took this photo. With permission, this image has been used. You may experiment with other proteins — it’s also wonderful on fish or served with hummus. You can find the recipe on Wanderspice.
A Multi-Purpose Plant
One of the many gifts of horseradish is its visually appealing foliage, which also contains medicinal leaves and blossoms, as well as a one-of-a-kind punch of taste from the root. Having it grown in your own backyard has a variety of advantages, and you’ll appreciate the pungent punch of flavor it gives to drinks, sauces, and your favorite recipes. Have you ever tried your hand at growing horseradish? Do you have any advice for people who are considering taking the plunge? Please share your thoughts in the comments area.
Allison Sidhu contributed to this piece with additional writing and editing.
The Gardener’s Path and Ask the Experts, LLC disclaim all responsibility for the use or abuse of the information provided on this page.
How to Grow Horseradish
Build up a supply of horseradish by starting with crown or root cuttings that are planted four to six weeks before your region’s normal last frost date. Horseradish is a hardy perennial that is best cultivated as an annual in cooler climates. By growing horseradish in a container, you may prevent it from spreading over the garden. Horseradish is a hardy perennial that is grown for its spicy roots, which are long and thin, and may grow up to 2 feet (0.6m) in length. Horseradish should be grown as an annual since the roots might become harsh and fibrous after the second year.
Horseradish will be available for harvest 140 to 160 days after sowing, depending on weather conditions.
Per home, one plant is permitted.
Site. Horseradish should be grown in full sun, however it may take little shade. Horseradish should be grown in a fertile, well-drained soil. Prepare the soil to a depth of 10 to 12 inches (25-30cm) and remove any stones or lumps that may cause the roots to split or become entangled. To keep the soil flexible in the planting bed, incorporate sand and compost into the mix. Horseradish grows best on soils with pH values ranging from 5.5 to 6.8. It’s time to start planting. Horseradish is a robust plant that can withstand freezing temperatures.
- Ideally, horseradish grows in cold, damp climates with temperatures ranging between 45°F and 75°F (7-24°C).
- Crowns should be placed just above soil level.
- Root cuttings should be sliced at a 30-degree angle, or they should be planted with the narrow end down; fill the trench with soil until the wide end of the root is barely covered.
- The horseradish plant should be enclosed in the garden with wooden, metal, or brick borders that are at least 24 inches (61cm) deep around the perimeter of the bed.
- Potatoes and yams are examples of root vegetables.
Growing in a container. Choose a container that will enable horseradish roots to grow 24 to 30 inches (61-76cm) deep before they begin to rot. After harvesting, avoid leaving parts of the root in the ground since they may sprout into a new plant the following year.
Water and food are provided. Maintain equal moisture distribution throughout the soil to avoid roots from drying out and becoming woody. Organic compost should be added to the horseradish planting bed once a month to fertilize the crop. Care. To encourage the growth of a big taproot root, use a spade to slice around the plant 3 to 4 inches (7-10cm) from the base, cutting away side roots as you go. After harvesting, avoid leaving parts of the root in the ground since they may sprout into a new plant the following year.
Horseradish does not suffer from any severe insect concerns.
Horseradish is not plagued by any severe illness issues.
Harvesting and Storing Horseradish
Harvest. Slice root pieces for use as needed when the leaves have grown to approximately 12 inches (30 cm) in length (the roots will be 3 to 4 inches/7-10 cm in diameter at this point). Late summer and early fall are the ideal times of year for horseradish growth, so wait until mid-autumn or later to harvest it. Harvest all of the root before the ground freezes, or else new plants will sprout the following spring. Keeping things safe and sound. One to two weeks’ worth of grated horseradish may be stored in an airtight container in the refrigerator.
- Gratinate the horseradish roots and combine them with vinegar and water before freezing them.
- Horseradish is not a varietal vegetable.
- Horseradish The botanical name for this plant.
- Eastern Europe is the place of origin.
How to Grow Horseradish Root
Planting and producing horseradish has been a tradition throughout human history for hundreds of years. Records show that the Egyptians first grew this pungent root around 1500 B.C., that the Romans used it as an aphrodisiac, and that grannies all over the world have used it as a home cure for coughs and colds for centuries. Horseradish (Armoracia rusticana) is a member of the Brassicaceae family, which includes Brussels sprouts, kale, and cauliflower. It is also related to brussels sprouts, kale, and cauliflower.
Essential vitamins and minerals such as vitamin C, calcium, potassium, and magnesium are all found in horseradish, as are a variety of antioxidants.
A significant concentration of dietary fiber is found in the pungent root, which has been shown to strengthen the immune system and may be beneficial in cancer prevention studies.
Quick Guide: Planting, GrowingHarvesting Horseradish
- Plant it in full light in a healthy soil and it will thrive in most climates. Plants or root pieces should be started in the spring and harvested after the first frost. Remove foliage to encourage the growth of bigger roots. There are no significant pest or disease issues.
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Horseradish grows best in soil that is rich in nutrients and quick to drain. It also grows best in full light. The perennial, on the other hand, will survive in practically any environment, with the exception of severe shadow and continually damp soil. Prior to planting, find a location that is far away from any other plants that you are interested in. In your garden, horseradish spreads swiftly and may quickly take over the entire space. The most effective method of controlling the root’s invasive behavior is to cultivate it in containers.
How to Plant
Planting horseradish in the autumn or very early spring is a good place to start. Plants or root portions should be spaced 1 to 2 feet apart, with the crown – the point at which the root meets the top of the plant and the beginning of the top growth – about 4 inches below the soil surface. After planting, fill each hole with a shovelful of organic compost and thoroughly moisten the soil. In order to stimulate the roots to grow large and heated, try using a technique I learnt while picking difficult weeds.
A big root would be discovered almost every time I dug.
Remove the top leaves of the plant numerous times to have a good look at it.
Harvesting and Storage
While you may dig roots in the spring or fall, the finest flavor is obtained by waiting until after the first frosts have occurred. Remove the roots with a brush and store in the refrigerator. Grate the horseradish and put it in vinegar (1/4 cup of vinegar for every cup of horseradish) for extended preservation.
Horseradish is not plagued by significant insect concerns. I assume they’re afraid to mess with this hot and spicy crop!
Seed Saving Instructions
Horseradish, which is grown from root cuttings, does not generate seeds in much of the United States, where it is grown.
You have till the end of this month to grow horseradish. However, spring is only a season in locations where winters are extremely cold. The following instructions will show you how to plant, cultivate, and harvest horseradish in your garden. HORSERADISH, an exceptionally hardy perennial, is a member of the venerable plant family Cruciferae (meaning “cross-bearing,” in reference to the tiny, cross-shaped flowers that are characteristic of all members of this family), which also includes vegetables such as broccoli, cauliflower, and Brussels sprouts, among other commonly grown vegetables.
The fact that this foliage seldom grows higher than 2 feet in height conceals the true action taking place underground: If left undisturbed for several years in rich soil, the fleshy horseradish taproot can penetrate as deep as 10 feet and send out a tangled mass of horizontal secondary roots and rootlets with a diameter of several feet, forming a tangled mass of horizontal secondary roots and rootlets.
If a rootlet is separated from the main taproot, it has the potential to produce a new plant; this is one method of establishing a crop.
Beginning horseradish producers may also purchase root cuttings, which are referred to as “starts” or “sets” in certain circles, from seed companies and a variety of local garden supply stores.
Horseradish planting season has begun, so get started soon! However, spring is only a season in regions where the winters are extremely cold and long. Here’s how to cultivate horseradish in your garden, from seed to harvest. HORSERADISH, an exceptionally hardy perennial, is a member of the venerable plant family Cruciferae (meaning “cross-bearing,” in reference to the tiny, cross-shaped flowers that are characteristic of all members of this family), which also includes vegetables such as broccoli, cauliflower, and brussels sprouts, among others.
Because this foliage seldom grows more than 2 feet tall, it is difficult to see what is really going on under the surface: If left undisturbed for several years in rich soil, the fleshy horseradish taproot can penetrate as deep as 10 feet and send out a tangled mass of horizontal secondary roots and rootlets with a diameter of several feet, forming a tangle of horizontal secondary roots and rootlets.
Any rootlet can produce a new plant if it is removed from the main taproot; this is one method of establishing a new harvest.
How Horseradish Gets Its Bite
Horseradish obtains its distinctive bite as a result of the interaction of two chemicals that were previously separated from one another in different cells of the plant. Intact roots and leaves do not have a horseradish-like fragrance, but they must be crushed, diced, shredded, or chewed in order to combine the two active chemicals. The more finely grated or ground the root is, the more pungent and highly flavored it will be when cooked.
How to Grow, Harvest and Prepare Horseradish
For more than 3,000 years, people have been grinding the spicy roots of horseradishinto make a condiment out of them. There should be more gardeners who follow in this tradition because horseradish is one of the most easily grown plants (Amoracia rusticiana). In fact, horseradish is a distant relative of cabbage and is a hardy perennial that can withstand winter temperatures as low as -20°F (-28°C). However, no plant is without flaws, and horseradish is a particularly virulent propagator. Horseradish, on the other hand, may be a happy garden inhabitant as long as you keep in mind that it is an invasive species.
The roots of horseradish are available from nurseries, or they may be purchased at a produce market in good condition.
Plants require at least one season, and ideally two, before they are ready to be dug up and used for compost.
Because horseradish always comes back the next year, no matter how meticulously you pick it, you’ll have plenty of plants to dig up and transplant to a new location in the springtime. Weedy seedlings would only be a source of irritation.
How to Harvest Horseradish
It is preferable to collect horseradish roots in the autumn, winter, and early spring because the synthesis of chemicals that give horseradish roots their pungency is encouraged by cool soil temperatures. It will be early October before I’m ready to pull up a plant or two, mostly so that I may enjoy the warming powers of horseradish on the fall table. In late November, just before the ground begins to freeze, I pull up extra horseradish for the winter. I gather horseradish roots once more in the spring, after I have finished digging up the older plants and have dug out or moved any new plants that have appeared in inconvenient locations.
- Next, use your fingers to poke around the area to see which way the taproot has grown from the ground.
- With your digging fork, gradually excavate the earth around the root as you follow it around.
- Horseradish roots that are the simplest to deal with are the same diameter as your fingers – some are thumb and some are pinkie size, but you get the picture.
- Horseradish that has not been peeled has little to no scent and may be kept in the refrigerator for up to several weeks.
How to Make Prepared Horseradish
Horseradish contains chemicals that are activated by exposure to air for a short period of time, but are destroyed by high heat. In order to preserve horseradish, there are several methods available. The most adaptable is to manufacture “prepared horseradish,” which may then be combined with other ingredients to create a variety of horseradish sauces. The sauce for shrimp cocktail may be made by mixing together a teaspoon of prepared horseradish and a half cup of ketchup. Prepared horseradish is mixed with sour cream to form a creamy horseradish sauce that can be served with meats, potatoes, or roasted vegetables.
- It is well-known to most people in the United States.
- Horseradish KhrenMany sites recommend using a food processor to pulverize peeled horseradish root, but in my experience, this results in a lumpy purée that is thick and contains small pieces of woody horseradish root.
- This tool slices horseradish root into tiny threads and grate them into a smooth consistency.
- First, I clean a tiny jar and fill it with 1 tablespoon white vinegar, 1 tablespoon water, and a quarter teaspoon each of sugar and salt.
- This is the brine for the horseradish that has been made.
- Because of the exposure to air, enzymes cause chemicals in the roots to convert into a spicy mustard oil while the meat cooks.
- As a result, it’s recommended to take a three- to four-minute break every three to four minutes to stir the little mountains of shaved horseradish root into the brine mixture.
- Horseradish that has been prepared will keep in the refrigerator for up to a month, although it seldom lasts that long in my house.
In particular, horseradish’s warming properties remain long after you’ve had a roasted winter squash with a creamy horseradish sauce, or a zingy dab of horseradish mayo on your favorite hot toast in the fall. Barbara Pleasant contributed to this article.
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A few minutes of contact to air causes the chemicals in horseradish to become active, but extreme heat destroys them. Many methods exist for preserving horseradish, but the most adaptable is to prepare “prepared horseradish,” which may then be combined with other ingredients to create a variety of horseradish sauces. The sauce for shrimp cocktail may be made by mixing together a teaspoon of prepared horseradish with a half cup of ketchup. To make a creamy horseradish sauce, combine prepared horseradish and sour cream in a mixing bowl.
- Arby’s Horsey Sauce, which is familiar to most Americans, is made by combining sweet mayonnaise with prepared horseradish.
- Horseradish KhrenMany sites recommend pulverizing peeled horseradish root in a food processor, however I have found that this results in a lumpy puree that is thick and contains small pieces of woody root.
- This tool slices horseradish root into tiny threads, allowing the sauce to be smooth and creamy.
- First, I clean a tiny jar and fill it with 1 tablespoon white vinegar, 1 tablespoon water, and a quarter teaspoon each of sugar and salt.
- This is the brine used to preserve the horseradish that has been produced.
- In response to exposure to air, enzymes cause chemicals in the roots to transform into spicy mustard oil.
- Consequently, it’s ideal to pause every three or four minutes and transfer the tiny mountains of shaved horseradish root into the brine mixture, rather than continuously stirring the mixture.
- Horseradish may be stored in the refrigerator for up to a month, although in my family, it seldom lasts that long.
- Barbarouses & Associates
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Image courtesy of the public domain (CC0) Hessian horseradish is a strong, cold-hardy perennial that thrives best in areas where there is enough of a winter to put the plants into a state of dormancy.
Horseradish comes in two varieties: the common variety, which has broad, crinkled leaves, and the Bohemian variety, which has smaller, smoother leaves.
Choosing a site
Horseradish grows best in full sun, although it may also take some moderate shade. It thrives in loamy soil that is deep, rich, and moist. When grown in hard, shallow, or stony soils, roots are more likely to be malformed, and yields are reduced.
Plants or root cuttings should be planted in the early spring, as soon as the soil is workable, or in the fall. Roots can be found in farmer’s markets, supermarkets, and mail-order nurseries, among other places. The top half of the root may be used to produce a spicy sauce, while the bottom half can be used to plant. Open up the soil to 12 inches deep and include a shovel’s worth of compost into the mix. The top of the root cutting should be 2 inches below the soil line and at a 45-degree angle to the soil line when planting it.
Using a sharp knife, cut the suckers off the plants when they reach around 8 inches in height, leaving just three or four suckers in the middle of the crown.
If you decide to plant more than one root, make sure to place them at least 30 inches apart.
Horseradish is a plant that requires little to no care in order to grow. Water the plant once a week during dry spells to keep it from becoming unattractive, and put a couple inches of mulch around the plant to help it retain moisture as much as possible. Compost should provide the majority of the plant’s nutritional needs for the season, but if additional nutrients are required, use a balanced or low-nitrogen fertilizer two to three times during the growth season. The pH of the soil should be between 5.5 and 5.7.
Soil testing kits may be obtained from your local Penn State Extension office.) Additionally, keep weeds out of your bed.
One year after planting the horseradish, you may begin to harvest and use it. Make use of a shovel or a garden fork. Carefully dig away the dirt from around the main root, taking care to free up any side roots that may be present and remove them at the same time as you take away the soil. Harvesting should begin when the foliage has been killed by frost. Scrub the main root with running water and allow it to dry completely. For three months or more, you may keep the roots in a perforated plastic bag in the vegetable bin in your refrigerator.
It releases gases that might cause your nose to run and your eyes to get irritated.
The addition of vinegar terminates the enzymatic process. When it comes to horseradish, the longer you wait to add the vinegar, the hotter the horseradish becomes. Consult a cookbook or recipe source online for detailed directions on how to prepare and preserve fresh horseradish for cooking.
The most frequently encountered challenge with horseradish is how to prevent it from growing in areas where it is not desired. If not kept under control, it has the potential to become aggressive. When harvesting, make sure to remove the entire root, including the branches, in order to keep the infestation under control. Only the quantity of roots you require for the following season should be replanted. Whatever you do, avoid tilling up soil that has horseradish roots since you will run the danger of spreading the plant over the entire yard.
The horseradish flea beetle is a major pest on the leaves of horseradish plants.
Its larvae dig into the petioles of the leaves and cause some of them to die.
Horticulture oils have also been shown to have some repellent properties against this bug.
How to Plant and Grow Horseradish
Kari Spencer is a Master Gardener volunteer who also speaks on gardening and homesteading topics in her community. Her family is the owner and operator of The Micro Farm Project. Horseradish is a perennial herb that may be used in a variety of culinary and therapeutic applications. Using this tutorial, you will learn how to cultivate your own. Fooding Around, CC-BY-SA 2.0 license, courtesy of Flickr Known as a perennial, horseradish is a cold-hardy plant that is produced, consumed, and used medicinally all over the world.
Heirloom tomatoes are a part of the mustard family, which also contains other typical garden vegetables such as arugula, watercress, broccoli, cabbage, kale, and numerous more.
As a result, it’s frequently cultivated in containers to save space.
Here’s a handy little illustration that will show you how to grow horseradish in the ground.
How to Plant Horseradish
Here are some pointers on how to go about growing horseradish in your garden in the most efficient manner:
Choosing and Preparing the Site
- Horseradish should be grown in full sun. It will tolerate some shade, but it prefers a site that receives plenty of sunlight. Rich, loose, and well-drained soil is ideal for growing vegetables. Prepare the soil to a depth of 18 inches, eliminating any stones or obstructions that might cause the root to grow twisted or split
- Prepare the soil to a depth of 24 inches. Make sure to add lots of compost to the planting bed to keep the soil open so that the roots may spread freely. Horseradish grows best on soils with pH values ranging from 5.5 to 6.8.
Start planting four to six weeks before the normal last frost date in your location, using crowns, seeds, or root cuttings as starting points.
Planting and Spacing
Horseradish is most commonly produced from crowns or root cuttings, although it may also be grown from seed. Horseradish may be planted using a number of different methods.
- Crowns should be placed just above soil level. Create shallow ditches and fill them with 2 to 3 inches of dirt before planting little roots. Root cuttings should be planted at a 45-degree angle with the thin end facing down. Fill the trench just enough to cover the broad end of the root’s wide end
Cuts should be spaced two to three feet apart. If you’re planting rows, make sure they’re 18 inches apart.
Growing Horseradish From Seed
Prepare the bed in the same manner as instructed earlier. Make a 3–5-inch-deep furrow in the ground. Sow seeds in a furrow and cover with loose soil or compost to prevent germination.
When seedlings begin to appear, thin them to a spacing of one foot between each other. When they reach four inches in height, thin them again to a distance of 2–3 feet between them. If you want to keep horseradish in your garden, create two-foot-deep borders around it to keep it from spreading.
Growing Horseradish in a Container
Consider using a container that is at least three feet deep in order to allow the roots to spread out freely. Horseradish grows best in soil that is loose, rich, and well-drained, and it thrives in a site that receives plenty of sunlight. annca, CC0-BY-SA, courtesy of Pixabay
How to Care for Horseradish
Here are some guidelines for taking care of your horseradish plant, including information on growing and maintenance:
Water and Feeding
Drink plenty of water on a daily basis, making sure to maintain the soil evenly moist to avoid roots drying out and becoming fibrous. The soil should have the consistency of a wrung-out sponge, rather than being soggy. Compost or a low-nitrogen fertilizer should be applied to the planting bed on a monthly basis.
Horseradish grows nicely on the same soil as potatoes and yams, for example.
By trimming away side roots, you can encourage the formation of a big taproot to form. To sever side roots, use a spade to slice down around the plant at a circle of 4 inches and slice down to the ground. Carefully remove the severed roots from the ground. (You can eat them if you like.) Another option is to remove all except the central cluster of leaves from the top of the plant, and then pinch off any suckers that appear on the edges of the plant as they begin to develop.
Pests and Diseases
Horseradish is not plagued by significant pest or disease concerns.
When and How to Harvest
Harvest occurs between 140 and 160 days after planting. When the leafy area of the plant grows approximately a foot tall, you can begin to trim tiny portions of side roots as needed to keep the plant growing. Leave the main root to develop until the first frost for the greatest results. Horseradish grows best in late summer and early fall. Despite the fact that horseradish is a perennial plant, the flavor is finest in the first year, and the roots grow rough and woody in the following years after that.
If you live in a cold region, harvest your crops before the ground freezes.
The initial crop of horseradish is frequently the most flavorful.
Amanda Slater’s photo is licensed under a Creative Commons Attribution 2.0 license.
How to Store and Preserve Horseradish
Horseradish may be stored in the refrigerator for up to two weeks if it is chopped or grated. For up to three months, whole roots can be cleaned and kept in the refrigerator in a perforated plastic bag in the refrigerator. To freeze horseradish, grate the roots and immerse them in a combination of 50 percent water and 50 percent white vinegar for at least an hour before freezing. Drain the water and place it in zipper bags. For winter storage in a cold cellar, bury the roots in sawdust and cover with a lid.
Horseradish is high in a variety of minerals, including potassium, calcium, magnesium, and phosphorus, and it is also excellent for cleaning the sinuses and nasal passages. TheDeliciousLife, CC-BY 2.0 license, courtesy of Flickr.
A Brief History of Horseradish
Horseradish plant roots have been esteemed for their medicinal and culinary characteristics for more than 3,000 years, and their pungent roots are still in use today. Greek mythology says that horseradish was “worth its weight in gold” to Apollo, the God of medicine, according to the Delphic Oracle, who delivered the message. From ancient Egypt to the mystery city of Pompeii, horseradish has been featured in the art and writings of ancient civilizations. Horseradish has been used for thousands of years and is also one of the five bitter herbs that are used in the Jewish festival of the Seder, which is held every year on Passover.
Horseradish’s culinary importance as a condiment for meats first emerged in Germany, then Scandinavia, and ultimately in the United Kingdom.
Herbal and Medicinal Uses
Horseradish includes a number of critical elements, including potassium, calcium, magnesium, and phosphorus, amongst other things. Horseradish has around 79.31 milligrams of vitamin C per 100 grams in its uncooked form, according to the USDA. Horseradish contains mustard oil, which confers its antimicrobial characteristics on the root vegetable. Roots have traditionally been used to cure a variety of ailments, including urinary tract infections, coughs and bronchitis, congestion, and even hangnails and ingrown toenails in children.
Anyone who has ever inhaled or consumed horseradish without knowing what it was before may speak to the fact that it has sinus-clearing properties.
Eating horseradish on a daily basis, according to some sources, increases immunity to coughs, colds, and flu.
andhong0, courtesy of Flickr
Horseradish Sauce Recipe
A little bit of this sauce goes a long way in this dish. You may use it as a spread for sandwiches and dips, or as a topping for meat meals. But warned, it’s a hot sauce! If you like a creamier sauce, add sour cream and Dijon mustard at the end of the cooking time. Refrigerate the sauce after it has been covered. It will keep for several weeks if you don’t use any sour cream. It will keep for approximately a week if you use sour cream. As a result, I recommend adding the cream just when it is needed, right before usage.
In an ice cube tray, freeze serving-sized amounts of the dish.
Depending on how you like it, you can add sour cream and mustard or leave it plain.
|Prep time||Ready in||Yields|
|10 min||10 min||1 1/2 cups of sauce|
- 1 1/2 cups of peeled and cubed horseradish root
- 1 cup white vinegar
- 2 1/2 teaspoons white sugar
- 1/2 teaspoonkosher salt
- 1 cup sour cream (optional)
- 1 tablespoon Dijon mustard (optional)
- In a food processor or blender, combine all four ingredients until smooth. Maintaining a safe distance between the container and your face is important since the fumes may cause irritation to your eyes and nose. Refrigerate the sauce after it has been covered
- If you want a creamier sauce, put in more sour cream and Dijon mustard to the mixture. Make a thorough stir. Refrigerate after covering with plastic wrap.
Red radishes provide a touch of crunch and color to this delicious relish.
Bright and Cheerful Radish Relish Recipe
Horseradish is a nutritious supplement to one’s diet, but finding methods to include it into one’s daily meals may be difficult. This adaptable recipe might be of assistance. Not only does it contain fragrant horseradish, but it also contains nutritious vegetables such as onions and garlic. The vibrant relish looks stunning on the table and is both visually and olfactorily appealing. A pungent taste is imparted to a wide range of foods, including red meat and fish, rice dishes and casseroles, as well as sandwiches spreads and salad dressings.
Easy to prepare, it keeps well in the fridge for several months and is a delicious side dish.
- 2 tsp kosher or pickling salt, 1 cup raw sugar, 1/2 tsp celery seed, 1 cup apple cider vinegar, 2 tbsp prepared horseradish or 1 tbsp fresh grated horseradish, 1 large garlic clove
- 3 cups red radishes, stemmed
- 2 large celery sticks
- 1 large red onion
- 2 tbsp mustard seed
- 2 tbsp dill seed, 1/2 teaspoon celery seed
- 1 cup
- Finely slice the radishes, celery, garlic, and onion by hand or in a food processor until they are small pieces. Place them in a large mixing basin and stir in the rest of the ingredients. Allow the mixture to stand for 3–4 hours after covering it. In a nonreactive pot, bring the mixture to a boil while stirring constantly. Bring to a simmer for 10–15 minutes, or until the liquid begins to thicken and become syrupy. Allow for cooling of the mixture. Pour the mixture into mason jars and place them in the refrigerator
- If you want to hot pack the jars for pantry storage, don’t let the mixture cool before canning. Fill hot, sterilized jars halfway with the mixture, allowing a half-inch headspace. Adjust the covers and cook the 1/2 pints or pints in a boiling water bath for 20 minutes, stirring occasionally.
To the best of the author’s knowledge, the information in this article is accurate and complete. Content is provided solely for informative and entertainment reasons and should not be relied upon as a substitute for personal counsel or professional guidance in commercial, financial, legal, or technical problems, unless otherwise specified.
To the best of the author’s knowledge, the information in this article is accurate and correct. Content is provided solely for informative and entertainment reasons and should not be relied upon as a substitute for personal counsel or professional guidance in commercial, financial, legal, or technical problems, unless otherwise indicated.