Yowza – FRESH Horseradish! (and the Steak and Potato feast that followed)

As with many of the plants in our yards, we planted horseradish plants one year on a lark. It was probably a case of my husband saying how much he loved horseradish and me wanting to surprise him with our own plants. What says “I love you” better than growing your own horseradish?!

Of the four tiny plants I bought on eBay, three survived. That was, what, maybe five years ago?

Here they were, at the beginning of this year…

Now horseradish is a perennial, and it is the root that most people know best. Peel it, grind it up and make a sauce out of it. Yum! Yum!

Every year I would look at the plants and think, I really should dig some of that up this year. And each year I would forget. I was surprised to find it growing on the other side of the fence this year and realized that this was definitely the year to try and harvest some.

So right after the Great Carrot Harvest, we dug up the plant closest to the fence. We ended up with at least a pound of roots, possibly two. We cleaned them off and then placed them in this Ziploc bag…

They will keep nicely in the fridge.

For how long?

I have no idea. I’ll keep you updated on that!

While the coals heated outside in the bbq, Dave took a small piece, and began to peel it…

You will want to remove the fibrous outer coating and get to the white part underneath…

Take precaution, the juice of a horseradish can be even more potent than an onion…

Once you have peeled the horseradish, chop it into a few small pieces…

Add it to your food processor…

And process until finely chopped…

Now we made this fresh, and just kind of made up the ingredients as we went. So here is a very basic recipe:

  • 2 oz fresh horseradish root (peeled and chopped)
  • 1/3 cup sour cream
  • 1/2 tsp water
  • pinch sea salt

Process horseradish in food processor until finely minced. Mix all ingredients together.

Now if you eat this right away, it is mild, not hot at all and amazingly delicious on baked potato and steak. Give it a day or two, and you are really in for a flavor-intense treat. The heat really comes through at three days, just so you know!

And don’t forget, horseradish puts off a lovely flower stalk each year. I gather the tiny blooms and add them to my Mixed Greens Medley.

Yum! Yum!

p.s. I think that horseradish is a lovely plant to incorporate into your landscaping.  Imagine the looks on your friend’s faces when they realize that lovely green plant is also quite edible.

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