Preparing Horseradish condiment.

Durgan · « **on:** September 26, 2007, 23:30 »

Preparing Horseradish condiment. There are two large horseradish plants. I dug up one plant and will prepare the other later in the season. These plants are difficult to dig up, and much effort is required to get the desired product - the roots.

I treat the plant as an annual, and save a piece of root for next years growth. This plant can be invasive, and every small piece of root left in the ground will sprout. To prevent this I rototill extensively, and remove all remnants of root. The small seed root is put in a pot and allowed to grow until about August, then I put in in the ground to overwinter. Usually two plants are sufficient for the home garden. If treated as a perennial I find the roots are sometime too tough and fibrous.

The smaller roots tend to have less fibre and beat up better in the blender. I simply cut the roots into small pieces and blend with vinegar in the blender. The excess vinegar is then drained away in a colendar. The finished product is put into small 125 ml jars. If the product is in larger jars the flavour is reduced and the colour changes with each opening to air. A few roots produce a lot of product. From this plant I obtained twelve 125 ml jars.

noshed · « **Reply #1 on:** September 27, 2007, 10:28 »

I grew mine in an old compost bag with the idea that I could just tip the whole lot out. I'll let you know how it goes.

Biscombe · « **Reply #2 on:** September 27, 2007, 11:11 »

Thats a good idea noshed!! That's another weekend job!!

mushroom · « **Reply #3 on:** September 27, 2007, 12:34 »

Quote from: "noshed"

I grew mine in an old compost bag with the idea that I could just tip the whole lot out. I'll let you know how it goes.

good idea! On our site horseradish grows wild and is perennial.

Celtic Eagle · « **Reply #4 on:** September 27, 2007, 12:38 »

Suppose it would work in a big bucket I'got one about 30" tall and 20" diameter does that sound too big I love horseradish sauce but dont want the plant wild on the lottie

brucesgirl · « **Reply #5 on:** September 27, 2007, 15:50 »

There's loads growing in the marshy bit of our site which is left as a wild area. They told us not to pick till the first frost, but to get there early as there is a stampede of plotholders to get at it. As our plot is right next to this bit we have hidden one of the plants!

WG. · « **Reply #6 on:** September 27, 2007, 16:10 »

I also grow horseradish in bags - the big forestry bags mentioned on another thread last night. They must hold over 120 litres of soil, I'd reckon

Trillium · « **Reply #7 on:** September 27, 2007, 19:58 »

I'm not a horseradish fan at all, but my grandfather was and made his own. He always added some beets for the colour and to tone it down a bit.

muntjac · « **Reply #8 on:** September 27, 2007, 20:17 »

Quote from: "Trillium"

I'm not a horseradish fan at all, but my grandfather was and made his own. He always added some beets for the colour and to tone it down a bit.

my nana used stubble beets lol

daved · « **Reply #9 on:** October 05, 2007, 17:36 »

right --got me horse radish roots, dug up from the building site i am presently working at, the roots are good loooking around half an inch in diameter and about a foot long---- do i peel the roots before blitzing in the blender or just give 'em a good scrub and wash??
do i have to cook the roots before blending??
can i add some herbs and spices or indeed some other ingredients to the blitzed roots before jarring up???
looking forward to this

WG. · « **Reply #10 on:** October 05, 2007, 18:32 »

Quote from: "Celtic Eagle"

Suppose it would work in a big bucket I'got one about 30" tall and 20" diameter does that sound too big I love horseradish sauce but dont want the plant wild on the lottie

Bucket sounds ideal CE.

Quote from: "daved"

right --got me horse radish roots, dug up from the building site i am presently working at, the roots are good loooking around half an inch in diameter and about a foot long---- do i peel the roots before blitzing in the blender or just give 'em a good scrub and wash??
do i have to cook the roots before blending??
can i add some herbs and spices or indeed some other ingredients to the blitzed roots before jarring up???
looking forward to this

I'd scrape rather than peel the root. A metallic scouring pad is perfect (a soapless one!). Don't cook, blend with a little vinegar or water. Herbs/spices not normally added. Freeze in icecube trays or put into small jars.

daved · « **Reply #11 on:** October 06, 2007, 23:02 »

all done now- and so easy!!!-- had a little taste and blew me head off!!

made a total of 4 pound-will it keep till Christmas?
taste's just like japanese wasabi paste- :idea: i think i may use it as concentrate base and add to a drop of mayonaise to make a less fierce sauce

muntjac · « **Reply #12 on:** October 06, 2007, 23:05 »

unopened it wil last for ages .opened put it in the fridge for next 12 mnth . if it lasts

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Preparing Horseradish condiment.

Durgan

mushroom

WG.

Trillium

WG.