Homemade Horseradish

If you have ever grown horseradish in your garden, you know how truly invasive this plant is.  For those of you who are unaware, this is one of those plants you cannot destroy.  It will faithfully show up year after year and continue to spread.  We personally love the taste of horseradish on everything, especially combined with some roasted garlic, whipped up as a spread.  Heavenly!

  • To grow?  Get yourself a horseradish root from a neighbor, farmer or gardener.  Plant it, it is that easy.
  • Dig up a few roots, (they can be deep or long).  If you do not dig up the entire root, it will come back.
  • Wash, peel and slice into 1-2 inch pieces (like you would carrots).
  • Typically we use a cup or one and a half cup of roots per batch.  Add your horseradish pieces to a food processor and then add 2-3 tablespoon of white vinegar and 1/2 teaspoon of salt and process until you reach the consistency you desire.  WARNING:  when you remove the lid from the processor it is best to keep your face away as the aroma WILL take your breath away momentarily.  (yes I know this by experience) .
  • Store in an airtight jar for 2-3 weeks.

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One thought on “Homemade Horseradish

  1. Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as “horseradish greens”.^

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