Re: OT - Easter
- To: Multiple recipients of list <i*@rt66.com>
- Subject: Re: OT - Easter
- From: E* <E*@aol.com>
- Date: Sat, 11 Apr 1998 12:33:06 -0600 (MDT)
In a message dated 98-04-11 11:03:07 EDT, you write:
<< We have a Horseradish plant in our yard that we planted nearly 5 years ago
but we
have never dug the roots or separated the plant. The plant is currently
about 8"
tall and spread over an area about 4' x 4'. I guess my question to you is
how do
you prepare the roots, I love Horseradish.
>>
We may get chastised for this OT Glenn but here goes: dig the entire plant
and separate the large and single roots (toothed roots are hard to clean).
Cut into one or two inch pieces and scrub. Take all the leftovers and
replant. Just dump everything, peelings tops and leftover pieces, into the
hole and cover. Nearly every part roots.
Peel the reserved pieces as cleanly as possible. This entire job is best done
outdoors if possible. Cut into smaller pieces and grind in a blender. Years
back it was done by hand on a metal shredder (a truly manly job). Mix ground
horseradish with a one part water/ one part white vinegar solution to cover
and store in fridge. You can also freeze it for long periods.
To serve Poles mix it equally with ground sugar beets or ordinary beets if you
like the red color. For serving with eggs it is mixed with mayo. For a sauce
with sliced ham or cold beef it is mixed with sour cream or whipped cream. We
use non-fat yogurt as the cholesterol demon has invaded our kitchen.
Newly prepared horseradish in the spring also has some tonic folklore
attached. It is very powerful and should be sampled carefully. If you have
tried the Japanese variety used on sushi that is comparable.
The horseradish in our garden is many years in our possession. It has been
passed along (the same clone) from relative to relative.
One final thing about horseradish - never put it in the compost. You will
find it in every part of your garden and it will persist for years.
Claire Peplowski
East Nassau, NY
zone 4
