I LOVE horseradish.
I love the look of the plant, the smell of the root and especially the taste! Every autumn I can hardly wait to dig up a big chunk of the root and prepare it for freezing.
When we bought our home, I noticed some huge, strange looking plants in the corner of the lot, but I wasn’t sure what they were. As always, I asked my daughter, who identified them as horseradish. It took me a while to get brave enough to dig some up and use it, but once I did, I was hooked!
I harvest the root in the fall because I seem to remember reading that it tastes best after a frost. This year, I dug up a big ol’ chunk of root from one of the bigger plants. (Always leave enough of the root so it can continue to grow.)
All I do to prepare horseradish for freezing, is: scrub it, peel it, and grate it. It sounds deceivingly easy.
If you have ever grated horseradish, you know that you would be wise to employ as gas mask. I took the reckless route, grating the root by hand, in several short intervals, coming back to it when my eyes weren’t watering profusely and I could see clearly again. My final prize being a nice pile of horseradish for the winter and extremely clear sinuses!
Then I just spread it out on the cutting board and pop it in the freezer to partially freeze it. When it’s frozen enough to not stick together, I transfer it to a jar and put it back in the freezer. It’s ready to use by the spoon-full, whenever I need it! (Horseradish is the “secret ingredient” in my potato salad.)
Here is some interesting information on the horseradish from the International Herb Association.