I finally tracked down and ordered Horseradish a couple years ago, its been wonderful, we use the greens all spring/summer/fall in cooking and salads, this year, we are still getting fresh baby greens in Nov, but the last couple hard frosts have said its time to start digging out the roots.
The greens can be used in small portions to add zip to fresh green salads, or can be chopped up to be added to soups, stews, stirfries, or omlets, anywhere parsley or basil can be used, you can use Horseradish greens, I grow one clump of about 6 to 8 plants just for greens that is picked all season long, the roots are not nearly as big because of this. I also grow a large patch that does not get picked as much that is grown for the roots. Make sure to stripe out the middle stem before use.. The leaves can also be dried and crumbled for long term storage for use in the winter. You can also put a few horseradish peices in a pot and grow fresh greens over the winter in a sunny window.
The most basic Recipe that I use.. Wash the roots, use your carrot peeler to take off the brown root cover, if needed,then take a small paring knife to cut off any left over brown bits, cut into cubes, putting the cubes in cool salted water (one TBS of sea salt to a bowl of water), then get your food processer and if at all possable do this outside, and grind the horseradish with a little cold water to the texture you like, some times I like course and sometimes I like fine ground.. The longer you let it sit, from one to five min, the hotter it will be.. I find one min, mild, two to three min, medium, Four min, Hot, and Five min-Fiery! Then add white vinager, I use pickling strength normally but have also tried raw apple Cider Vinager, and this year I am going to try White Wine Vinager, will let you know how it turns out.. Some folks like to add salt at this point, I don’t.. some folks like to add a little suger, I don’t.. then place in hot clean jars, if you are going to use within the next month, place in fridge and good to go.. or can, process in a hot water bath for 40 min for pints.
To make a creamy horseradish dressing, mix equal parts prepared horseradish sauce with cream or sour cream or greek style yogurt, or my homemade mayo..hmmmm
For something a little different, try this one.. mix equal parts shedded cooked baby beet with the horseradish and a little dressing (any of the one listed above) with a little drizze of raw honey and pinch of salt.. this horseradish and beet dressing is fab.. has to be tried to be believed..
Now, if you want to get a little funky, try this one.. when you are finished grinding the horseradish and before you add the vinager, pour it out into a cheese cloth lined collander over a bowl and collect the water/horseradish juice, then process the horseradish as listed above, adding your vinager and mixing etc..
Take your Horseradish water, and measure it out, place in a pot, add hot pepper Flakes, and bring to a boil, you will want to add 3 to 1 in suger to the boiling horseradish jelly, once it reaches boiling again, I used my a half cup of my homemade pecton, but you can use one package of store bought.. Then pour your hot horseradish jelly into clean hot jars and process for 20 min in a hot water bath.
This little jelly looks so pretty and sweet but hold on to your taste buds!! its a good one.. Now if you are willing to use food coloring, I’m not.. you can add a few drops of red food color or green, your choice. It will make the jelly look more like a tradional hot pepper jelly
Anyone who likes heat will love this and unless you tell, they will try and reproduce it but their’s will be lacking a certain depth, because that extra something comes from the horseradish juice..