A two-three-year-old culture grown as an improved analogue of horseradish, the roots of katran are richer in chemical composition and taste, the variety is recommended for use in fresh and processed form, both roots and leaves.

A two-three-year-old culture grown as an improved analogue of horseradish, the roots of katran are richer in chemical composition and taste, and are also more technological in processing, the variety is recommended for use in fresh and processed form.