Horseradish is a easy to grow root crop of the crucifer family which has an oil that contains the sulfur compound allyl isothyocyanate. This compound imparts the strong pungent odor and hot, biting flavor to the root.
The roots are carrot like in shape, usually rough and white to cream in color. The plant may grow to a height of three feet.
Caution Leaves have no culinary value and contain a slightly poisonous compound.
Horseradish plants will grow well in usda zones 4 to 8 in fertile, well drained soils. They are propagated by planting pieces of side roots that are taken from the main root. The roots are planted in late winter or early spring. Horseradish is difficult to eradicate once it is established. New plants regenerate from root bits left in the soil. Horseradish is harvested in late fall in most areas.
Mulch deeply to help retain soil moisture and control weeds.
Look for roots that are free of blemishes and bruises and that are creamy white in color. The roots should be fairly turgid and firm. Horseradish is best if utilized shortly after harvesting.
Horseradish goes well with most beef dishes.
** Try this sandwich spread on your next BBQ beef sandwich for your new favorite spread.
This is a simple basic quick easy to make horseradish sauce that will keep a week or more refrigerated in an airtight container.
1 cup sour cream or (Optionally use Mayonnaise)
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
* Optional 1 clove grated garlic
* Optional 1 tsp grated lemon rind
* Optional pinch of red pepper flakes
* Optional garnish with chopped chives
Not from the U.S.A. Leave a comment telling me about your hometown and country
If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend.
Why is common sense so uncommon?
Don’t be Shy. Leave me your comment(s)