The tastiest treat in my fall-winter garden is horseradish. It is certainly not the most attractive plant any time of the year but it more than makes up for its somewhat homely appearance by the flavor it adds to stew, soup, and the beef fondue that we enjoy on Christmas eve. The plant is very easy to grow and in fact will take over the garden if it likes its growing conditions. For tips on growing horseradish see my Plant Profile: Horseradish (Armoracia rusticana, syn. Cochlearia armoraci.
Horseradish roots any sizes
Blender or food processor
1. Dig your horseradish roots saving all of them, big and small. The crown is large and heavy but can be used just as well as the small ones. The roots grow out horizontally from the crown so you don’t have to go deep. And you don’t have to worry about eliminating the plant, as the many roots you leave will grow into new plants.
2. Wash the roots and eliminate any leaves.
3. Peel the roots with a potato peeler so they are clean and white.
4. Cut up the roots into one inch or less size pieces and put in a processor or blender with enough white vinegar to process finely (more blending is better then less). The vinegar is essential for preserving the flavor. If the horseradish is strong watch out; it can cause a burning sensation in your eyes.
5. Put into clean jars and refrigerate for up to a month.
If you want to make horseradish sauce, add 3 tablespoons prepared horseradish to a cup of sour cream. Stir in ¼ teaspoon of Worcestershire sauce, 2 teaspoons lemon juice, 2 scallions, finely chopped. Yummm