People garden for vegetables, herbs and fruits. Why not condiments?
This past spring I was surprised to find a horseradish plant at my local garden center. They only had one, but I grabbed it.
Horseradish is a perennial in zones 2 through 9. In fact, it’s so hearty than the underground roots can become invasive.
Since my horseradish was only planted in the spring, I was frugal in digging up just a few roots this fall. They didn’t smell of much until I processed them.
Processing horseradish in large quantities should be done outside to avoid burning of the eyes and nasal passages. It involves peeling and then grating the roots by hand or in a food processor, adding a vinegar and water mixture to preserve the horseradish. Fresh horseradish processed this way will keep for about six weeks in the refrigerator.
Since I only had a bit of horseradish, I threw caution to the wind and processed it indoors rather than hauling my Cuisinart to the back porch. I survived unscathed.
The fresh horseradish is amazingly brisk and pungent, with a much cleaner aroma than the horseradish I buy in the stores. So far I have made a sauce for crab cakes and horseradish deviled eggs—because God knows I have plenty of eggs.
The flavor is so fabulous, I’ll never be without horseradish in my garden again. I suppose that’s especially true if it turns out to be invasive.
Hi! I'm Robin Ripley author of Wisdom for Home Preservers, published by Taunton Press. I am also co-author of Grocery Gardening. Bumblebee is about my life in rural Maryland, my garden and my love of food, my little dogs and pet chickens. You can follow me on Twitter, Pinterest and Facebook. Thank you for visiting!
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From what I’ve heard, it is one of those plants that resprouts from every bit of root. My husband hates the stuff, so you won’t see me growing it as a condiment, but I once saw a photo of variegated horseradish, and it was very attractive. If one came my way, I would take a chance on it.
.-= Kathy from Cold Climate Gardening´s last blog ..Why I Garden =-.
Good idea! I have never processed it, but there was one plant here when we moved here 20 years ago. I knew it could be invasive, so every year we tried to dig it out. Every time, a young male helper wielding the spade, said: “I got it this time.” Every year it has come back. It didn’t spread, but it keeps coming back in that one spot 🙂 Maybe there is a lesson in there somewhere; I don’t know.
.-= Barbee’´s last blog ..That’s My Boy! =-.
Been thinking about growing horseradish but I do not need any more invasive plants here. Thanks for this article.
.-= Randy´s last blog ..New Tea Garden, well almost =-.
Invasive & I don’t like it, so it won’t be growing here. I think I’ll stick to garlic.
.-= Mr. McGregor’s Daughter´s last blog ..When a Gardener Hosts a Party =-.
I wonder if it would be successful in a container…that might help with the invasive roots. gail
.-= Gail´s last blog ..It’s All In Your Perspective =-.
If you have an exhaust over your kitchen range, use that to process items with lots of odor such as horse radish and onions.
I’ve been growing horseradish for years, and since I dig some up every season for winter use I don’t have any problem with it becoming invasive. My inlaws also grew it for years with similar results – both zone 6 gardens. You can’t beat the fresh flavor of homegrown horseradish. I won’t be without it.
.-= joene´s last blog ..Gardening Oops (GOOPs)- last of 2009 =-.
I’ve realized that horseradish is a love-it-or-hate-it condiment. Not just because of the taste, but because of fears of invasiveness.
I hope Joene is right and harvesting it each year keeps it from becoming invasive.
Thanks for visiting, everyone.
Robin
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Is there a preferred time of year to harvest horseradish? I don’t know that I’ve had horseradish, but growing more condiments sounds like a good plan.
.-= Matt´s last blog ..Shade-loving perennial edibles =-.
There’s nothing better than growing your own condiments, once you get the recipe down right, it’s heaven on earth.