Japanese Horseradish. A red-stemmed variety of this much-prized root. Used as a condiment in Japan, it is very hot and akin to a hot mustard flavour. Now gaining a lot of interest in the west. The plant takes two years to reach maturity. Best in moist, shady conditions. The plant will produce offsets, so after harvesting the big root, replant the offsets. Hardy. Priced for: one jumbo plug