Tuesday, October 25, 2011


At this time of year harvest time is almost over. A few herbs, beets, turnips, carrots, and horseradish are still in the ground waiting to be used.

Horseradish is a very interesting root we use in many of our recipes. Horseradish is a perennial plant of the "Brassicaceae Family" which includes mustard, wasabi, broccoli and cabbage. We harvest our horseradish after we have a frost. After we dig it from the ground, we peel it somewhat like you would peel a carrot, wash it and grind it with an old fashioned meat grinder which proves to be the most difficult part. Horseradish fresh from the ground is a powerful substance. The aroma is so strong that recently my husband purchased a military surplus gas mask to process our horseradish. With the mask, he can process between 8 to 10 pounds of ground horseradish without taking a break to wash out his eyes with clean water or a break to clear out his lungs.

Horseradish with time lessens in strength, but it still transmits a wonderful, more mild flavor 6 months after being processed. We use it in many different ways such as; adding it to ground meat for flavor, spread on roasts, to flavor cole slaw, in certain cocktail drinks and in cream sauces. We also make a spicy horseradish mustard that is a wonderful condiment on sandwiches or with sausages.

So next time you wish to spice up your food, try horseradish. It truly is a unique and flavorful food.