Thread: Fresh horseradish

zxcvbob wrote:
>
> to go. Think I'll just replant the smallest ones, and peel and
> freeze the big ones in big chunks to be thawed and ground as needed.

Are you trying to breed a smaller horseradish plant?

Mark Thorson wrote:
> zxcvbob wrote:
>> to go. Think I'll just replant the smallest ones, and peel and
>> freeze the big ones in big chunks to be thawed and ground as needed.
>
> Are you trying to breed a smaller horseradish plant?


That's a good point. No, these are the smallest roots broken off
from the same plants.

Bob

In article <[email protected]>,
zxcvbob <[email protected]> wrote:

> I dug the horseradish from the garden yesterday for the first time.
> Today I peeled and ground one of the roots. I have never eaten
> fresh horseradish before, just prepared horseradish from the little
> jars at the store. I knew to take the blender outside, although now
> I'm not sure that was necessary. I had to add some water to get it
> to grind, then after it was done I waited a few minutes. I took a
> big spoonful out and stirred it into some ketchup to try with some
> krab, and I mixed a little white vinegar in with the rest and packed
> it into canning jars.
>
> The fresh stuff is deceptive. It doesn't smell all that strong.
> It's kind of sweet and has no bitterness to it at all. Then a few
> milliseconds later it attacks your soft palate and sinuses.
> <snort> Hoo-wee! <choke>.
>
> From just one root I filled a widemouth pint jar and a little jelly
> jar. It wasn't nearly the biggest, and I've got about 6 or 7 more
> to go. Think I'll just replant the smallest ones, and peel and
> freeze the big ones in big chunks to be thawed and ground as needed.

I've never tried the fresh, but I found this description fascinating:

http://www.uni-graz.at/~katzer/engl/Armo_rus.html

The local store seems to always have it for sale, at US$9.99 a pound. I
weighed a small one, and it was about a tenth of a pound, so pretty
reasonable.

My mother always talked about growing it in their home garden when she
was a kid.

--
Dan Abel
Petaluma, California USA
[email protected]

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
> I dug the horseradish from the garden yesterday for the first time. Today
> I peeled and ground one of the roots. I have never eaten fresh
> horseradish before, just prepared horseradish from the little jars at the
> store. I knew to take the blender outside, although now I'm not sure that
> was necessary.
snipped
>
> From just one root I filled a widemouth pint jar and a little jelly jar.
> It wasn't nearly the biggest, and I've got about 6 or 7 more to go. Think
> I'll just replant the smallest ones, and peel and freeze the big ones in
> big chunks to be thawed and ground as needed.
>
> Bob

It can be quite the experience. In a blender with a cover you may have been
safe. A grinder that can spew stuff into the air can get you though.
Sounds like you have enough to last the year alreadyin the garden.

On 4/4/2010 5:09 PM, zxcvbob wrote:
> I dug the horseradish from the garden yesterday for the first time.
> Today I peeled and ground one of the roots. I have never eaten fresh
> horseradish before, just prepared horseradish from the little jars at
> the store. I knew to take the blender outside, although now I'm not sure
> that was necessary. I had to add some water to get it to grind, then
> after it was done I waited a few minutes. I took a big spoonful out and
> stirred it into some ketchup to try with some krab, and I mixed a little
> white vinegar in with the rest and packed it into canning jars.
>
> The fresh stuff is deceptive. It doesn't smell all that strong. It's
> kind of sweet and has no bitterness to it at all. Then a few
> milliseconds later it attacks your soft palate and sinuses.
> <snort> Hoo-wee! <choke>.
>
> From just one root I filled a widemouth pint jar and a little jelly
> jar. It wasn't nearly the biggest, and I've got about 6 or 7 more to go.
> Think I'll just replant the smallest ones, and peel and freeze the big
> ones in big chunks to be thawed and ground as needed.
>
> Bob
Might have to try my hand at growing some myself!

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
>I dug the horseradish from the garden yesterday for the first time. Today I
>peeled and ground one of the roots. I have never eaten fresh horseradish
>before, just prepared horseradish from the little jars at the store. I
>knew to take the blender outside, although now I'm not sure that was
>necessary. I had to add some water to get it to grind, then after it was
>done I waited a few minutes. I took a big spoonful out and stirred it into
>some ketchup to try with some krab, and I mixed a little white vinegar in
>with the rest and packed it into canning jars.
>
> The fresh stuff is deceptive. It doesn't smell all that strong. It's kind
> of sweet and has no bitterness to it at all. Then a few milliseconds
> later it attacks your soft palate and sinuses.
> <snort> Hoo-wee! <choke>.
>
> From just one root I filled a widemouth pint jar and a little jelly jar.
> It wasn't nearly the biggest, and I've got about 6 or 7 more to go. Think
> I'll just replant the smallest ones, and peel and freeze the big ones in
> big chunks to be thawed and ground as needed.
>
> Bob
I remember my first experience with a blender and my horseradish. I'd
already nibbled a bit of the root and wasn't impressed. That all changed
when I took the lid off the mixed stuff in the blender and took a good, deep
whiff. That peeled the tissue right off my sinuses. This will be the first
year for my new horseradish plants. I haven't grown any in a long time. I
just saw a program on TV the other night that said that the finer the roots
are ground, the more hot and pungent the sauce will be. Haven't tried it
yet to find out.
Janet

On Sun, 04 Apr 2010 16:09:32 -0500, zxcvbob wrote:

> The fresh stuff is deceptive. It doesn't smell all that strong.
> It's kind of sweet and has no bitterness to it at all. Then a few
> milliseconds later it attacks your soft palate and sinuses.
> <snort> Hoo-wee! <choke>.

I first just took a little nibble of a peeled root. And then
thinking it was old and bunk, took a carrot sized bite off of it and
started chewing...

> From just one root I filled a widemouth pint jar and a little jelly
> jar. It wasn't nearly the biggest, and I've got about 6 or 7 more
> to go.

You'll probably find that horseradish has diminished in flavor by
98% in 3 days. Mine did. I'm not what you do to preserve the
fumes/heat.

-sw

In article <[email protected]>,
zxcvbob <[email protected]> wrote:

> I dug the horseradish from the garden yesterday for the first time.
> Today I peeled and ground one of the roots. I have never eaten
> fresh horseradish before, just prepared horseradish from the little
> jars at the store. I knew to take the blender outside, although now
> I'm not sure that was necessary. I had to add some water to get it
> to grind, then after it was done I waited a few minutes. I took a
> big spoonful out and stirred it into some ketchup to try with some
> krab, and I mixed a little white vinegar in with the rest and packed
> it into canning jars.
>
> The fresh stuff is deceptive. It doesn't smell all that strong.
> It's kind of sweet and has no bitterness to it at all. Then a few
> milliseconds later it attacks your soft palate and sinuses.
> <snort> Hoo-wee! <choke>.
>
> From just one root I filled a widemouth pint jar and a little jelly
> jar. It wasn't nearly the biggest, and I've got about 6 or 7 more
> to go. Think I'll just replant the smallest ones, and peel and
> freeze the big ones in big chunks to be thawed and ground as needed.
>
> Bob

It spreads.
I opted for a small jar of already-prepared from Kramarczuk's rather
than pay $3/lb to grate my own. Glad you're enjoying it.
(Side note: I read "kraut" instead of "krab" and my first thought was,
"NOW what in hell is doing!?" "-)


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-2-2010

On Sun, 04 Apr 2010 16:31:24 -0500, zxcvbob <[email protected]>
wrote:

>Mark Thorson wrote:
>> zxcvbob wrote:
>>> to go. Think I'll just replant the smallest ones, and peel and
>>> freeze the big ones in big chunks to be thawed and ground as needed.
>>
>> Are you trying to breed a smaller horseradish plant?
>
>
>That's a good point. No, these are the smallest roots broken off
>from the same plants.

Once harvested horseradish doesn't freeze well, whole or prepared.

http://homecooking.about.com/od/food...radishstor.htm

In article
<[email protected]>,
Dan Abel <[email protected]> wrote:

> I've never tried the fresh, but I found this description fascinating:
>
> http://www.uni-graz.at/~katzer/engl/Armo_rus.html

The picture of the flowering leaves brought back memories from childhood.

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-2-2010

On Apr 4, 2:09*pm, zxcvbob <zxcv...@charter.net> wrote:
> I dug the horseradish from the garden yesterday for the first time.
> * Today I peeled and ground one of the roots. *I have never eaten
> fresh horseradish before, just prepared horseradish from the little
> jars at the store. *I knew to take the blender outside, although now
> I'm not sure that was necessary. *I had to add some water to get it
> to grind, then after it was done I waited a few minutes. *I took a
> big spoonful out and stirred it into some ketchup to try with some
> krab, and I mixed a little white vinegar in with the rest and packed
> it into canning jars.
>
> The fresh stuff is deceptive. *It doesn't smell all that strong.
> It's kind of sweet and has no bitterness to it at all. *Then a few
> milliseconds later it attacks your soft palate and sinuses.
> <snort> Hoo-wee! <choke>.
>
> *From just one root I filled a widemouth pint jar and a little jelly
> jar. *It wasn't nearly the biggest, and I've got about 6 or 7 more
> to go. *Think I'll just replant the smallest ones, and peel and
> freeze the big ones in big chunks to be thawed and ground as needed.
>
> Bob

the brand i buy, "atomic horseradish" is made nearby in the city of
industry (yeah, that's the name of a real place here in socal) and
they grind up fresh parsnips with the horseradish, in addition to a
bit of vinegar & salt. all of the old guys at the little synagogue i
attend just love it.

harriet & critters in wonderfully cool azusa.

On Sun, 04 Apr 2010 16:09:32 -0500, zxcvbob <[email protected]>
wrote:

>I dug the horseradish from the garden yesterday for the first time.
> Today I peeled and ground one of the roots. I have never eaten
>fresh horseradish before, just prepared horseradish from the little
>jars at the store. I knew to take the blender outside, although now
>I'm not sure that was necessary. I had to add some water to get it
>to grind, then after it was done I waited a few minutes. I took a
>big spoonful out and stirred it into some ketchup to try with some
>krab, and I mixed a little white vinegar in with the rest and packed
>it into canning jars.
>
>The fresh stuff is deceptive. It doesn't smell all that strong.
>It's kind of sweet and has no bitterness to it at all. Then a few
>milliseconds later it attacks your soft palate and sinuses.
><snort> Hoo-wee! <choke>.
>
> From just one root I filled a widemouth pint jar and a little jelly
>jar. It wasn't nearly the biggest, and I've got about 6 or 7 more
>to go. Think I'll just replant the smallest ones, and peel and
>freeze the big ones in big chunks to be thawed and ground as needed.

Horseradish is best grated, a blender will rupture too many cells
which will cause it to go weak rapidly. My grandmother used to grate
hers on an outside window ledge on a calm day, no wind, with the
window sash pulled down close to her wrists.

In article <[email protected]>, zxcvbob
<[email protected]> wrote:

> That's a good point. No, these are the smallest roots broken off
> from the same plants.

If there is a single cell left in the ground, you do not need to
replant horseradish.

In article <zcnlwy5uvxle$.[email protected]>, Sqwertz
<[email protected]> wrote:

> You'll probably find that horseradish has diminished in flavor by
> 98% in 3 days. Mine did. I'm not what you do to preserve the
> fumes/heat.

The longer it sits, the more heat is lost. Process it in a BWB when
it's at the heat level you like to lock it in.

On Sun, 04 Apr 2010 16:43:04 -0600, Dave Balderstone wrote:

> If there is a single cell left in the ground, you do not need to
> replant horseradish.

That's what I've heard - invasive - aggressive - and hard to get rid of.
Not unlike other weeds. It's reputation stops me from a test planting.

--
Posting from groups.google.com or www.foodbanter.com or other web-forums
dramatically reduces the chance of your post being read.
Use the real usenet!
Eternal-september is free, <http://www.eternal-september.org/>.

On Apr 4, 5:33*pm, Dan Abel <da...@sonic.net> wrote:
> In article <81sdgbFau...@mid.individual.net>,
>
>
>
> *zxcvbob <zxcv...@charter.net> wrote:
> > I dug the horseradish from the garden yesterday for the first time.
> > * Today I peeled and ground one of the roots. *I have never eaten
> > fresh horseradish before, just prepared horseradish from the little
> > jars at the store. *I knew to take the blender outside, although now
> > I'm not sure that was necessary. *I had to add some water to get it
> > to grind, then after it was done I waited a few minutes. *I took a
> > big spoonful out and stirred it into some ketchup to try with some
> > krab, and I mixed a little white vinegar in with the rest and packed
> > it into canning jars.
>
> > The fresh stuff is deceptive. *It doesn't smell all that strong.
> > It's kind of sweet and has no bitterness to it at all. *Then a few
> > milliseconds later it attacks your soft palate and sinuses.
> > <snort> Hoo-wee! <choke>.
>
> > *From just one root I filled a widemouth pint jar and a little jelly
> > jar. *It wasn't nearly the biggest, and I've got about 6 or 7 more
> > to go. *Think I'll just replant the smallest ones, and peel and
> > freeze the big ones in big chunks to be thawed and ground as needed.
>
> I've never tried the fresh, but I found this description fascinating:
>
> http://www.uni-graz.at/~katzer/engl/Armo_rus.html
>
> The local store seems to always have it for sale, at US$9.99 a pound. *I
> weighed a small one, and it was about a tenth of a pound, so pretty
> reasonable.
>
> My mother always talked about growing it in their home garden when she
> was a kid.

$10 a pound is not reasonable. It's been $2-4 around here. I have
the last of mine in water, and the leaves are starting to perk up.
I've tried 3 times to plant these suckers, and had leaves one year
that some critter ate. Will try one more time, with a plant with a
fence around it and see what happens.

maxine in ri

zxcvbob wrote:

> The fresh stuff is deceptive. It doesn't smell all that strong.
> It's kind of sweet and has no bitterness to it at all. Then a few
> milliseconds later it attacks your soft palate and sinuses.
> <snort> Hoo-wee! <choke>.

"A good horseradish will clean your soul," is the old country saying .

B/

In article <040420101643045544%dave@N_O_T_T_H_I_Sbalderstone. ca>,
Dave Balderstone <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote:

> In article <[email protected]>, zxcvbob
> <[email protected]> wrote:
>
> > That's a good point. No, these are the smallest roots broken off
> > from the same plants.
>
> If there is a single cell left in the ground, you do not need to
> replant horseradish.

Ayup! It becomes pesty.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-2-2010

Dave Balderstone wrote:
>
> If there is a single cell left in the ground, you do not need to
> replant horseradish.

That sounds like something my mom would like.
The last time I was in her garden, she was
pointing out the kale and potato volunteers.

I wonder if I could get Japanese horseradish
fresh roots at Yaohan? If mom would grow it,
I could make my own wasabi.

When is the planting season?