Horseradish - Armoracia resticana auritum

herb of the month for October

Horseradish, is an upright stout perennial, with a thick, branched tap root.  The plant may be propagated by a root cutting obtained from purchasing a root from your local grocery's produce department.  The roots grow outward so plant the root about 1 foot (12 inches) deep in a wide pot or whiskey barrel.  Be sure to keep the root moist. If planted  in early spring it may be harvested by Thanksgiving.  Wrapped in paper towel and stored in a plastic bag or container in your fridge the root will remain fresh for several months.  Fresh horseradish if very pungent (the essential oil contained in the root will clear your sinuses!) use discretion as to the amount you use in your recipes.  It may be grated, mixed with vinegar or cream to accompany roast beef, cold chicken or hard boiled eggs.  In Eastern Europe it is often mixed with beets and used as a condiment.  I like to joke and say that it is a fairly recent addition to our gardens being in cultivation for less than 2000 years.





Basic Horseradish Cream

1/4 cup mayonnaise

1/4 cup whole milk

1/4 cup grated horseradish root

1/4 cup of liquid either cider vinegar or vegetable cooking water

Combine all, mix well and serve over veggies, meat or eggs


Baked Root Veggies with Horseradish Cream

Pare & clean 1 pound of carrots, parsnips, beets or celery root

Boil or steam the veggies until tender, drain reserving 1/4 cup of cooking liquid

Put the above basic horseradish cream in warm saucepan and whisk until smooth

Spread prepared veggies in baking dish - pour sauce over top

Add salt & pepper to taste

Sprinkle with about 1/4 cup homemade bread crumbs or Panko mixed with 1 TSP melted butter

Bake in pre-heated 350 degree F oven for 6-10 minutes to crisp and brown crumbs

Serve immediately garnished with parsley and/or chives