Even though the horseradish is more of a fall harvest root...someone just asked for my recipe, so I'm sharing it with you now...keep it in mind when fall comes around...
- All you need is a blender, vinegar and horseradish roots.
- Scrub the roots well, cut them into inch size pieces.
- Pour half a cup of vinegar in the blender.
- Add a few pieces of horseradish and blend to the desired consistency.
- Keep on adding the roots to the blender.
- If the sauce gets too thick, add a little more vinegar.
Enjoy!
Speaking of horseradishes...here's an interesting lesson I learned a while ago when I happened to harvested some roots. After cutting the crowns of the horseradish plant I threw them into the compost. After winter turned to spring, I found that the horseradish crowns didn't decompose but actually began to grow new roots. So the next time I harvested the horseradish roots I just stuck the crown in the soil and low and beyold....MORE HORSERADISH!!!
I've found that the same works for watercrest, kale, and even colard greens. This works especially well in a low lying wet soil. It seems that in the springtime anything will start forming a roots. The same doesn't seem to work so well come fall.
So give it a try...plant-harvest-and replant!
