How about some Horseradish?

Anybody here grow and make their own Fireroot?

I have one of those A--hole neighbors that went crazy with the Roundup and sprayed my Horseradish thinking it was a weed. Wanted to hang him from the nearest tree!

I did dig some from my other plot that he couldn't get to. Ground the roots and added my water, white vinegar and pinch of salt and commenced to run everybody out the house when I bottled the delight up for future use.

Anyway, anyone here grow and process Horseradish or have any secret recipes you want to pass on.

I have it growing, but have not harvested it yet. That's up to hubby since he likes the stuff.

Mrs Coot & I used to grow our own - we used an old hand cranked meat grinder (bolted to a picnic table outdoors) to process the peeled roots. Worked best when standing upwind on a breezy day. :wink:

I have some growing below the house next to the woods. I like to just dig some root when I need some and use it fresh. I have ground it with a open grinder or meat grinder in the past. That is a job to make a grown man cry. We now usually just throw it in a blender or chopper with the lid on tight to process it. That helps to keep the tears away.

Next time you make Deviled eggs or Egg salad, put a dab of Horseradish in the mix. Really adds great zip in flavor!

The Medical Industry have known for a long time that HR is very healthy for you and even finding it's benefits in treating Diabetes and other diseases.

horner75 said:

The Medical Industry have known for a long time that HR is very healthy for you and even finding it's benefits in treating Diabetes and other diseases.

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I need some and can make a bed like I have for my asparagus and rhubarb.

Is available from the usual seed houses? Thanks we love it in dips and such but never gave a thought to grow it.

Don't like it when it gets 2 or 3 months old. Better fresh. A few vendors at the farmers markets around here add cream. I made some fresh ground root last year. I add only enough white vinegar to grind it in the blender. I took a spoon full of fresh stuff on a cracker and gulped it down. It felt like I was punched in the nose with burning sensation deep into my nasal passages. My temples broke out into a profuse sweat, my eyes teared up and pressure at the top of my head felt like my skull would explode. A few seconds later my skin tingle like electrified. Darn that was good!

I always heard that, once you add vinegar it locks in the heat level.....and if you add sugar first it gets hotter.... :idunno:

I made some fresh ground root last year. I add only enough white vinegar to grind it in the blender. I took a spoon full of fresh stuff on a cracker and gulped it down. It felt like I was punched in the nose with burning sensation deep into my nasal passages. My temples broke out into a profuse sweat, my eyes teared up and pressure at the top of my head felt like my skull would explode. A few seconds later my skin tingle like electrified. Darn that was good!

:rotf: :rotf: :rotf: :rotf:

That's what I have always heard also!

Seeing this post brought back memories. The first year we were married I processed some roots. We were living in a house trailer on the farm. BIG mistake, we had to clear out! The posts referencing grinding outside make a lot of sense. I have developed blood sugar issues so I will look into starting another patch.I started some Jerusalem Artichokes this year for their sugar stabilizing benefits.

Smokin a brisket right now this evenings supper, sliced thin on a toasted brioche bun and slathered with home ground horse radish, tater salad and a few adult beverages dont get no better. Hang on to your lips here it comes. :thumbsup:

One of the things I was told by some old timers, I guess I'm one of those now, is that horseradish is best dug in months that end in the letter "r."

My deceased mother in law would add horseradish leaves to her dill pickles when she made them. She said it helped to keep the pickles crisp. My wife has done that, but I don't know if it makes a difference as the pickles always disappear real fast when a jar is opened.

I did a quick google and it looks like starts can be purchased through Amazon. Your local nursery or farmers market may be source. Spring planting or late fall is the best.

When I dig it, I usually try to leave a piece of root in the ground and usually it will come back from that piece. It likes sun and the big leaves are pretty.

Found Starts at Lowes today marked $3.98 per package with 2 per. At the checkout they were on sale at $1.00 each bought 5 more! Then got some edging blocks to make another 4X6 foot bed!!!!!!!

If you have a cold and your nose is stuffed up ..Horseradish,just a dab,will open your sinuses up in a hurry.Just put it in your mouth and get ready for relief..
I use the same Recipe as Rick,,"outside" will take on a new meaning when you make a batch.

Son is thinking VERY zesty sauce for everything!!

He loves hot!!!!

My late father grew horseradish along the south side of our house (my mom still lives there), right next to the foundation. He died in 2000 but the horseradish keeps coming back! I saw it last summer.

Not sure if it comes back from the roots or the seeds but it has outlived him by 15 years!

Horseradish is a perennial and keeps coming back from the roots. One of the best batches of horseradish I've ever made came from the roots of horseradish that I dug on an abandoned farmstead that had be vacant for at least 20-30 years. This was in a pasture in western Kansas and in an area that did not receive an abundance of rainfall. Man that stuff was strong and the roots were huge. The patch was around an old none working windmill and was probably 40 feet in diameter.

Some of the "Old Farmers" used to plant it near the Outhouse. :shocked2: Sure glad we don't have an Outhouse!

:barf: