GROWING HORSERADISH - Horseradish is one of those plants that just works if you set it up right from the start. Give it full sun and soil that drains well, and you’re pretty much golden. Even heavy clay is fine as long as water isn’t pooling around the roots. The planting trick is simple: angle those root cuttings when you put them in, keep the top end just above the soil, and let the plant do its thing. That angled position helps the roots develop strong and thick, which is exactly what you want since the root is what you’re after. Harvesting is where it gets a little spicy, literally. Those roots dig deep and sprawl out, so grab a garden fork and loosen up the soil around them before you pull. Gloves are your friend here because once you start breaking into those roots, the smell hits hard. That’s the allyl isothiocyanate kicking in, the same compound that clears your sinuses and makes horseradish the powerhouse condiment it is. It’s intense, but that’s how you know it’s fresh and potent. Once you’ve pulled your harvest, you can store the roots for months if you keep them cool and a bit damp. Even better, you can chop off some pieces to replant and keep the cycle going. Water it during dry spells, snip off any flowers that pop up to keep energy focused on root growth, and you’ll end up with big, tender, flavorful roots. Six months of waiting might sound like a lot, but when you taste that fresh horseradish, you’ll get it. Totally worth the patience.