Armoracia rusticana: 2’6” high x 2’6” wide / full sun to part shade / zone 5
A very spicy and distinctive condiment can easily be made at home from this plant, which persists even when you dig up most of the root, which is peeled & blended with a bit of vinegar. Roots are best harvested in the fall. The spring shoots can also be eaten as a spicy vegetable; they can be blanched to make them more tender. Makes a good ground cover, although it will spread slowly and is difficult to eradicate, so put it somewhere you don’t mind it spreading.