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Horseradish is a pungent condiment used with meats and fish and added to sauces such as seafood sauce and spicy catsup. It’s a member of the mustard family.
Horseradish is divided into two general types, "common" and "Bohemian". Improved Bohemian and Bohemian form the basis of the current industry. "Common" types have broad crinkled leaves and are considered to have superior quality, while "Bohemian" types have narrow smooth leaves, somewhat lower quality, but better disease resistance.
Horseradish needs a climate where the fall and winter are fairly cold. The stout taproots don’t develop until cold weather has encouraged the plant to begin to store starch. The best roots are those that have endured several frosts.
Harvesting
To harvest, loosen the soil with a spade or fork and then lift the roots by hand. Remove the tops and side shoots. Since horseradish tends to take over the garden, it’s important to dig all the roots at harvest time since small roots from the horseradish can become a weed in the garden.
Harvest begins after several frosts which help improve flavor. Dig up the plant, trim off the tops and side roots and scrub root clean. For immediate consumption, grate only as much as you will use in a month and store in the refrigerator. Intact roots will retain their flavor for up to 3 months if stored properly. Horseradish roots should be stored in moist sand or sawdust in a dark root cellar, or they can be put in a plastic bag with moist sand and stored in the refrigerator.
Preserving and using horseradish
Basic horseradish relish
Yield: about 2 half pints
- 2 cups (¾ pound) freshly grated horseradish
- 1 cup white vinegar (5%)
- ½ teaspoon canning salt
- ¼ teaspoon powdered ascorbic acid
- Wash horseradish roots thoroughly and peel off brown outer skin. The peeled roots can be grated in a food processor or cut into small cubes and put through a food grinder. They can be mixed with the vinegar and chopped in a blender for the desired consistency.
- Combine ingredients and fill sterilized jars, leaving ¼ inch headspace. Seal jars tightly and store in the refrigerator.
Note: Horseradish fades and loses its pungency within 1-2 months, even when stored in the refrigerator. It’s therefore advisable to store roots in a cool place and make the relish in small quantities that can be consumed within 1-2 months.
This recipe was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2015.
To dry
Note: Horseradish will smell extremely strong while it is drying. It’s best to put the dryer away from the living area, either on a porch or in the garage.
- Select fresh, firm, fully mature roots for drying. Trim tops and scrub roots with a brush. Grate coarsely or slice into 1/4 inch thick slices.
- Place on dryer sheets. Cover trays with plastic wrap or roll up sheets for grated horseradish. Dry until the horseradish is dry and brittle.
- Store in a cool, dry, dark place in a container with a tight-fitting lid.
Dried horseradish can be powered by putting in a blender. Rehydrate the powder with a little water and add to cocktail sauce, fish and meat sauces, and salad dressings.
