Horseradish questions.

[Smiles Jr.]

A month or so ago I found dad's horseradish garden. He has 6 truck tires with some very good looking horseradish plants in each. They are out behind a barn where they would get full sun all day in June, July, and August. When I first discovered them the plants were easily 2 ft. tall and in beautiful condition. The foliage is pretty much gone now and some of the roots are slightly visible at the soil surface.

I have heard that the roots should be harvested after a frost or two - yes?

Should I peel the roots or just wash them with a stiff brush?

Do you recommend using a hand grater or a food processor?

I've heard that the timing of the vinegar addition is important - can you tell me more?

Does the finished horseradish need to be refrigerated?

How long does it last in the 'frige?

I was here a couple of times when mom or dad were processing the horseradish but I didn't learn much due to our kids getting into everything and wanting to ride the pigs.

 

[seedcorn]

Peel, food processor(outside as fragrance needs room to go), add vinegar after grinding, lasts a good year in terms of going bad. Yes, we refrigerate.

 

[Carol Dee]

What seedcorn said! It is an eye watering experience outside, worse indoors.... LOL!

 

[lesa]

The first time we used food processor, I thought I blinded myself! Took off the lid and stuck my head over container... I swear I couldn't open my eyes! If that doesn't clear your sinuses, nothing will! Enjoy!

 

[journey11]

Here is a good article on preparing it.

This is the bit about the timing of the vinegar...

Fresh horseradish has practically no smell when left whole, but as soon as it is grated, it releases a pungent, spicy aroma. Because grated horseradish will lose flavor and turn brown once exposed to air, vinegar is added to preserve its flavor and refrigeration is the best method of storage.

And this...

Add 3 tablespoons white vinegar and 1/2 teaspoon salt to every cup of grated horseradish to preserve the flavor and color. You'll want to add the vinegar immediately after grating unless you like your horseradish super-hot, in which case you'll want to wait 2 or 3 minutes to allow the enzymatic action triggered by grating to develop extra heat.

I have noticed that about the heat developing. The next second after you've just cut a piece of root, if you touch your tongue to it, at first it just tastes sweet. Then a couple minutes later it is blazing hot! Add the vinegar sooner if you like it mild or wait only that couple of minutes if you want it hotter. Too long and it will pass its prime. Hope that helps!

ETA: And here is more on the storage quality...

To keep prepared horseradish (commercial or homemade) at its flavorful best, store it in a tightly covered jar in the refrigerator or in the freezer. It will keep its good quality for about four to six weeks in the refrigerator and for six months or longer in the freezer. Buy or prepare only the amount of horseradish that can be used in a reasonable time.

I've kept the whole roots in my fridge for nearly a year though, as you would a carrot, grating them as needed.

Oh, and you should try rubbing down a beef roast heavily with horseradish before putting it into the oven. The flavor is amazing! It mellows out and isn't hot after that long cook time, but it just adds a certain something to the beef's flavor. (Then make additional creamy horseradish sauce to eat with it after it's done, if you want a little heat on the side too.)

 

[seedcorn]

Got my start from my folks. On their black gumbo, it was beyond strong. Grown in my gravel, sweet with little bite unless you eat it raw, then sinus's will run.