If it is, what's the next step in growing them? Bought 4 bulbs? Planted them and now they are up and growing. Please help.
:^))
Molly
Is Horseradish a Vegetable?
OH GAWD!! I hope you planted them where you won't mind them taking over the place. The roots are very very invasive.
Let the buggers grow and grow, and when the foliage starts to die back this fall dig up as much as you can.....clean the roots, and prepare the horseradish as your favoite recipe dictates.
My one small 4inch pot of horseradish from 10 yrs ago now if allowed would cover easily a 50 ft sq area......I am forever digging and pulling up starts. Seems any tiny peice of root makes a nice new plant....UUUUGGGGHHHH :-)
Good Luck
Did you notice in the picture they are in front of the Ruellias? Let them fight over the ground space.
I have to grow something thats "food" otherwise I'd never get my dh into the back yard.
Great, so we eat the roots. Sorry for seeming so silly, but I only ever saw a horseradish in a jar or sitting next to my prime rib steak.
Thanks for the info Riker.
:^)))
Molly
Oh you didn't seem silly at all....sorry if I implied that in any way.
This fall when you dig the roots email me if you can't find a good recipe for preserving it.
Thanks Riker, I surely will do that because that would be my next question.
:^))
Molly
Horseradish
1 cup grated fresh horseradish root
1/2 cup white, rice or wine vinegar
1/4 teaspoon salt (or to taste)
Before grating horseradish, wash horseradish roots and remove outer brown peel. Grate finely by hand or cut into small cubes and grate in a food processor. Place grated horseradish in a bowl and add vinegar and salt. Add a little sugar to taste, if desired. Pack into small, sterilized jars and cap tightly. Store in the refrigerator.
Horseradish will keep for weeks, but is best when freshly prepared.
Molly, and don't rub your eyes while you're grinding it! :o)
Oh don't even be in the house if I were you. :-)
Hi Molly - You sure bring back memories of my mother and I sitting out on our fire escape. We lived in a large apartment house in Greenpoint, Brooklyn, N.Y... I was only 5 or 6 yrs old at the time but the radish had to be ground outside for the fumes were so strong you would choke and cry at the same time. Mom would also grind up beets for red horseradish and add sugar so that it wasn't as strong as the white but either one would blow the top of your head off. No sinus problems back then.(1940's) That was real horseradish not the phoney stuff you buy in the stores today!
Marc, do they sell "Jim & Lottie's" horseradish over there? I know the guy who makes the stuff. He gives it to us for free. We prefer "fresh" grated, however, with our prime rib on Christmas Eve.
Since I started growing it 10 yrs ago I haven't purchased any. Really don't know if they sell "Jim & Lottie's" here since it's been so long since I've looked...............I'll peek down that isle one of these days when I think of it and see :-)
I don't think I could ever go back to 'store bought' again....there is nothing as good as fresh.
Horseradish
1 cup grated fresh horseradish root
1/2 cup white, rice or wine vinegar
1/4 teaspoon salt (or to taste)
Before grating horseradish, wash horseradish roots and remove outer brown peel. Grate finely by hand or cut into small cubes and grate in a food processor. Place grated horseradish in a bowl and add vinegar and salt. Add a little sugar to taste, if desired. Pack into small, sterilized jars and cap tightly. Store in the refrigerator.
Horseradish will keep for weeks, but is best when freshly prepared.
Here's an interesting horseradish recipe I got off the 'Net today:
Horseradish Pickles
A neighbor used to give these delicious pickles as gifts. All her recipes were legend and she shared them in her very sought-after holiday cards. These pickles are very crisp and tasty, with just enough "bite" from the horseradish.
1 quart kosher dill pickles (Mt. Olive or other good brand)
1 small onion, sliced
1 1/4 cups sugar (or Splenda sugar substitute)
3 tablespoons prepared horseradish
3 tablespoons white vinegar
1 teaspoon celery seed
1. Drain juice from pickles; reserve.
2. Cut pickles into slices.
3. Mix pickle slices and chopped onion.
4. Fill clean canning jars with pickles and onions.
5. Mix sugar or Spenda, horseradish, vinegar and celery seed in saucepan; heat until sugar melts over low heat.
6. Pour over pickles in jars.
7. Add reserved pickle juice if needed to fill jars.
8. Close jars and shake to mix well.
9. Store jars in refrigerator.
Those sound really good Darius. As soon as my horseradish is ready, I am going to try those. Yum yum yummy.
:^)))
Molly
I do not grow horseradish but If I did I would do it like I saw on tv a few years ago. They planted it in 3 or 4 inch abs pipe about 30 inches long. They claimed the roots grew a lot less deformed making it easier to peel and made it stay home . Don't know if it's true but that's what was on some garden show. Ernie
What a great idea! I may have to try that....thanks Ernie.
Mark your wc but remember I said I saw it on tv I didn't do it but it seems to me it will work. Ernie
ernie...that technique makes me wanna grow it!
Wonder if it's too late to start it now. (Hmmm...wait a minute, I have a greenhouse!) ;>)
Me too Shoe! I'm gonna try it next year!
Just look how easy it would be to amend the soil and load the pipe.Ernie
Makes perfect sense to me!