The Secret Life Of Horseradish

A reposting from April 22, 2008...

Last year we planted 5 sections of horseradish root which grew to be about 4 feet tall as you can see to the right!

Most of the harvested root was made into a wonderful sauce to use on corned beef, shrimp and fish. The small pieces left over from the processing were put in a pot in dirt for the winter in the greenhouse. They gave off a heady aroma all winter!

Now the roots have put up leaves and are being planted in several garden beds as part of the companion planting scheme. One in the potato patch, one near the pear and the peach trees and one in the brassica bed. There are several more to be placed. All are being planted in bottomless pots to control the spread - I hope!

Another use for horseradish - its secret life - is explained in an article from Mother Earth News

The rough-and-ready horseradish plant has long been snubbed by prudent farmers and gardeners. The perennial horseradish (Armoracia lapathifolia) grows wildly throughout temperate climates, leading many people to consider it just another pesky weed. In fact, the plant is so tough that great efforts have been made to limit its growth. Only sauce and Bloody Mary lovers hold horseradish relish in admiration for its spicy properties. Yet the plant lives a double life that few may realize. for complete article click here

Spring ritual . . .

Spring, a time of new beginnings, presents horseradish to be harvested.

The wonderful roots spent last year beside a pile of chicken manure and thrived. Soon we will be taking the brisket out of the brine for the annual St. Patrick's Day family gathering and feast. Horseradish is a vital part of this special dinner for many of us!

First you find the dried leaves from last year in a pin-wheel. There may be a few leaf buds that that have popped up in the center. With a good-sized shovel and a bit of patience dig the root. It can have many pieces heading out in several direction. Leave the small roots in the ground for next year's harvest. You can harvest horseradish anytime you need it. Leave your plants in for two growing seasons before harvesting. Keep its spread under control by digging any plants that have spread beyond the limits you have set.

The root will be washed and scrubbed or peeled to reveal the creamy white flesh inside.

The recipe is in A Circle of Recipes by the Annisquam Sewing Circle. It is a bit time consuming but well worth the effort! This recipe is for Prepared Horseradish, not Horseradish Sauce which has other ingredients. This is just plain and simple - horseradish root and vinegar, delicious!

Preparing horseradish . . .

When to dig?

Some people wait until spring but there wasn't any horseradish sauce left! So I dug it this week.

Dig around the root starting several inches away from the plant. Gently ease the soil up until you can pull the root out of the ground. Small side shoots will break off. They will regenerate for next year - have no fear!

Let air dry. Brush off the dirt. Trim any sections that are too small (I used some roots that were c. 3/8' dia. this year) and plant the cuttings.

Making the sauce

When you are ready to get started, wash the roots well. I use a scrubber or stiff nail brush to remove the outside surface. Peel if necessary. Cut out any discolored spots.

Lay the roots on a cutting board and slice into small pieces across the root fiber. You might be able to use a food processor for this first step. I tried a meat grinder last year. It did not cut across the fibers so the texture was very course.

Drop the chopped pieces into the food processor with cutting blade. Process until almost the texture you want. Pour organic apple cider vinegar in very slowly. Stop when the mixture looks a little dry. Put into glass containers immediately.
Be careful the fumes do not get into your eyes.



I use preserving jars with white plastic covers.

Store in the refrigerator.

This makes a tasty spread on crackers. And great gifts too!

Special gifts from the heart & garden . . .

My favorite

A loaf of homemade bread - fresh from the oven packaged in a brown bag with a simple tag is a wonderful gift for neighbors and family. When my children were young and the budget tight we loved making the bread and carrying it door to door.


Other ideas

A collection of herb vinegar, prepared mustard and prepared horseradish - all easy to do and fun for the family to do together.

Hand sanitizer, healing salve, body lotion, bath salts or hand and body exfoliator, any one of which would make a great gift idea for teachers and others who have helped you throughout the year.

If you need herbs or containers Mountain Rose has a wide variety . You will find lots of excellent information, for example:

Sweet Almond Oil

• This is one of the most useful, practical, and commonly used oils. It is great for all skin types as an acting emollient and is best known for its ability to soften, soothe, and re-condition the skin. It is truly marvelous as a carrier oil and is equally superb for addition to body care products. Natural expeller pressed oil from raw almond kernels and exceptionally rich in fatty acids.

• Profile: Botanical Name- Prunus dulcis, Origin- USA, Extraction- Expeller pressed/Partially Refined, Shelf life- 12-14 months, Kosher Certified- No, Notes- Stores well under any condition but extreme heat will lessen the shelf life. This variety of Almond oil is slightly darker in color and richer in scent when compared to what is currently being offered on the market because of its partially refined nature. For cosmetic use only.
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• Fatty Acids: Oleic- 68.4%, Palmitic- 4.8%, Linoleic- 22.4%, Linolenic- 0.1%, Stearic- 2.8%

Vegetable Gardening Outside the Lines

A post prompted by an email from Mike McGroarty

For years I have mixed things up in the garden, often having very little space, it was the only way. Being in coastal New England, we are rock gardening and have made planting beds everywhere possible. There is only one almost rectangular, flat bed here where the rows are some what straight.

With the concern for the bee population, or lack there of, we are planting more herbs among the vegetables than ever. Companion planting is high on the list this season. The horseradish has been moved near the potatoes and fruit trees in bottom less pots. Hope I don't regret that next year! Hyssop with the grape vines. And oregano as a border in many beds to name a few.

Photo from Wikipedia

Click here to sign up for Mike's. (very useful) weekly One Minute Gardening Lessons and get a free eBook, The Gardeners Secret Handbook

A new Victory Garden . . .

I have always enjoyed growing vegetables and fruits. The first garden was on Goose Lane in the mid 1960's. The owner had used organic gardening techniques which appealed to me and suggested I read Ruth Stout's book, No Work Garden Book which is still available! I figured if Ms. Stout could have a big garden at 80 I could too.

I don't remember what we planted only that I loved working in the soil, watching seeds sprout into plants and enjoyed the fruits of our labors.

This winter the house was filled with flats of seedlings. As the weather moderated the flats were moved into the greenhouse then back in the afternoon. Now the plants are all in the gardens.

The Victory Garden which gets a lot of sun and has tomatoes, cantaloupe, squash, pumpkins and companion herbs.

The Back Forty (feet) is home to potatoes, carrots, beets, peas (which are ready to pick), beans, cabbage, cauliflower and companion herbs.

The Upper Great Wall of Annisquam Garden which gets lots of sun is home to lavender, feverfew, chamomile, pennyroyal, yarrow, bergamot, beebalm and a few flowers. The lower garden has more tomatoes, companion herbs and peony.

The Old Kitchen Garden has a wonderful clump of rhubarb in the center which has yielded several pies and sauce. it is surrounded by lemon thyme, a variegated thyme, arnica, angelica, st. johnswort, clary sage, german thyme, sage, dill, hyssop, basil, horseradish, wild onion, globe thistle, valerian, greek oregano and calendula.

And below the well: celery, leeks, several kinds of lettuce and meclun greens.