It's easy to grow. I shall plant out this piece again and we'll have another good harvest next season. And any little pieces of roots that you leave in the ground will grow, too.
It's a bugger to dig up, if the soil is rocky, hard and/or clay.
Wash and peel the roots, then chop into chunks, and grate or grind in the food processor. Open the lid very, very, very carefully, and ideally in front of an open window. And away from your face. Don't breathe! The fumes are incredible. They'll clear your sinuses in no time!
Add some vinegar and salt, if you'd like to have some ready to eat. (Quantities are stated in a post written last season.)
Taste a tiny bit - it's potent stuff! You don't want it to blow off your head. It'll keep for quite a few months in the fridge. It will get milder in time.
Or add some cream to your grated horseradish for immediate use. Very, very nice! Especially with smoked salmon.
I've also filled several small containers with the grated horseradish and put them in the freezer. Nice! :)
2 comments:
Your smoked salmon looks good. But I am not ready for horseradish yet. I am having difficulties on leaving comments at the other blog.
I'm surprised you are not ready for horseradish!
Sorry to hear you are having problems leaving comments on the other blog. Not sure why that should be. I'll investigate. :)
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