I remember mom and dad harvesting horseradish in the late summer. A dry, hot summer meant the horseradish sauce was way hotter than a harvest where the summer was cool and wet. It took me till a few years ago to get a start of my own. This will be my first harvest, and I'm really looking forward to it. We always ground it up outside due to the strong fumes it put off in a kitchen area. It was always fun watching Grandpa come out and try it. He was used to the lame store bought, watered down stuff. Seeing his reaction was too much fun...
Still getting ideas on preparing it, at some point I am going to mix some with mayo just for fun. Drying some and grinding up will happen as well. I'm just happy that I got a good batch of it, it was only lately that I've even seen it for sale at Menards. I will see if there's any difference in varieties.. who knows?!
I inherited some horseradish plants via a community garden plot I got for the season. Had no idea what to do with the plants and found your video. This is very helpful! Thank you! 👍
I find it interesting that in 12 years of RUclips your channel never hit my radar with 10000’s of garden searches. Then almost three years ago I started my own garden channel and dedicated a playlist interesting by others to highlight helpful informative videos like a library. That brings us to today and this search Horseradish. I added this video it’s Awesome! Hopefully even more people will find you! Liked and Subscribed!
So my German grandmother's recipe, that my kids love, is the following: Tafelspitz ( that's the top butt cap of a young bull) is boiled with some soup vegetables, salt, pepper, laurel leaf etc. Then you make a bechamel sauce from 1/3rd that broth, two thirds milk ( essentially thicken with flour and some butter). Add salt and sugar to taste, then add the freshly grated horseradish ( no vinegar on it yet). Then finely sliced Tafelspitz is eaten withvm sour dough rye bread pulled into pieces and lots that horse radish sauce poured on the bread and meat. It's a strange recipe, but my kids absolutely love it. The broth and veg is traditionally turned into noodle soup with home made noodles as a starter.
This is my second season growing horseradish and I really enjoyed your inforamtion. I'll be processing some of my root this season. Thanks for sharing 🤩!
Thank you for the video! I just dug up a giant, root, and made some fresh horseradish, so that I could make some cocktail sauce for shrimp We were gifted.
I grow mine in 3&4 ft tiles standing upright. Fill with fresh soil. Once the leaves start to appear, lay some straw over the plants for moisture retention. When ready to harvest,push the tiles over and horseradish is easy to get. No digging involved!
Thanks for this video. One of my favourite lunches is a rare beef sandwich on granary bread with fresh horseradish and a few pints of real ale on a sunny day. It is one of the best things in life imo. Cheers. 🇬🇧
Dang, Lady, that is some great info! Thank you so very much for the tips on preparation. I have just recently buried some root for next year, and have had to purchase naked root for preparation all this last summer. For some reason, nobody around here carries horseradish root, so I have had to order it in. The not-so-nearby Whole Foods store had some for about two weeks, then it was gone, and the "prepared horseradish" in the store is just some watery mess. The last bulk I had I ground into a paste using a small amount of mayo, more sour cream, and had about a quart, which did not last very long, at all, on rib roast sliced... so, you are bookmarked, and my patch is planted for next year. Meanwhile, if you have some kind of a pile of home-grown excess, then please send it my way! and thank you for the nice video and beautiful presentation. By the way, how do you select which pan to use? You obviously love cooking, and have whatever pan ready to go.
Thank you so much! Horseradish can be hard to find. When I first started growing I had to order mine as well.....YEARS ago! I'll be harvesting as soon as we get a couple freezes. Might have extra!?!?!?! 😉. Haha! Yes, I LOVE to cook! And I love my pans and I love having quality pans to make it nicer to cook with. Lots of years of collecting.😁. Thanks again!!
I just processed two quarts finished. Not my first horseradish rodeo. Thanks for the video. I prefer a food processor to a blender for a bit more coarse consistency. The patch I have now is about 10-12 years old and it is super potent ! To me it seemed like the younger new roots were just as potent as the well established left over from last year roots. I processed all of them. I'm going to dig more next week and this time try to sprout some of the small roots with some rooting hormone and potting soil😬
Hello from my homestead in northwest Florida! I love the video and your brand humor. I love horseradish, just started growing last year, had inside all winter in pot and now just uppotted because I'm still not sure where I want to make my horseradish bed and I know if I put it in the ground it will be there forever.
Girl! You got the eye ducts that can defeat the fires of hell! But how to store it after that? (Currently waiting our first hard freeze here in central WA)
😂 It can be stored in the refrigerator for up to 9-12 months. We just got into the mid 80’s here. Night temps drop into the 60’s. Should be cooler. We generally get our first frost November 1st. We just had the last of our horseradish tonight and looking forward to harvesting!
@@Alisorganics I used your knowledge about the leaves and I blended them into what actually started as a borscht. Wow! It's a sauce that's nameless. Anyway. I harvested my plant and I probably should not have as it was only one year old in a big wooden bucket. When I put it in a blender it was not enough, even with the vinegar, to chop to consistency. So I added in some white wine. It's thin, but hopefully will provide something useful in future recipes.
The roots in my 12 year old horse radish patch go dang near to china.lol I use a skid steer and pallet forks for digging...A Lem meat grinder with a 1/8 plate is what I used for grinding the last 10 years, I mix the vinegar/salt in right after its ground and bottle it up..... I quit using blenders they always seem to break.
Good idea! Yes the blender does go through the gamete when processing horseradish. I do it just because I love that that’s how our old German friend taught me. I guess keeping up tradition. But improvements are good as well. Thank you!😊
I am not a well seasoned gardener so learning a lot and loving it. I do have a well established patch, couple of three years. The leaves are many and large, vibrant (June). Do cut them down and dehydrate and let the plant keep sprouting and growing new leaves all year and wait until the rare freeze or middle of winter to harvest some root? Next, when it spreads, does it make a new tap root (or whatever you call it?
If you don't freeze in your area, just harvest when it is the least actively growing. As Close to cold/freezing you can get. 😉 You can allow leaves to grow through the season, harvest and dehydrate what ever you might use through the year. It is a tap root and when it you dig up the main root you will see little root shoots and I leave these. They become the new tap root. You must have a great place to grow year round if you rarely freeze! Kinda jealous! 😁
whenI first was married 50 yrs ago. we moved next to a potato farmer who lived on muck land Dark black rich dirt few rocks at all and great for potatoes. He had ditches aound the field to drain water and all along the ditch between our place and his he grew horseradish. It was wonderful green tall lush leaves and very long roots. He gave us some and said cut off the tops leave some of the green leaf on each and plant that back in the ground and you will get another plant. He said you harvet horseradish in the months with " R". Let me tell you those four months without R are very long when you want fresh horseradish and cant harvest it.
We carry it at our store and online store. I really like the drip 8" spacing vs the 12". I've used both, and the 8" waters the way I plant (close). I averages $0.13 a ft, it'll all depend on the spacing and thickness of the tape. I've used it for over 20 years and LOVE it!
You are a brave soul ! I learned HR production from my next door neighbor , Erma Bielenberg at Schleswig, Iowa . She could cook all Gods creations from The ocean to the Clouds ! We forsook vinegar in place of Vodka . Gin is also an option . I’m on my last jar in the fridge from 3 yrs ago . Some of the old Germans would add olives . They absorbed the heat and were called cherry bombs . Isomethylcynate is the chemical for heat . Check my spelling ? Happy sinuses !
Lol, my dad use to try giving me a little taste of it just to see my reaction. I used my food processor for grinding. It was a little easier than using then using a blender.
5:50 - That "hurts so good" laugh as your head gets blown off and you discover sinuses you never knew you had -- that's what good horseradish is all about.
The sugar is to help it ferment and sweeten it ! U could can it using hot water bath canning! It isnt all that expensive prepared, so most people just buy it from the store! I like cream-style! And how much do u eat of it?? Very little! Try gorganzola cheese with roast beef or prime rib, its just a diffent type of flavor, but real good!
The first year my roots were small like that as well. I did exactly what you are asking. I used the small roots without peeling. The color is a little darker, but the young roots are great for this! They actually have more health benefits as well. When the roots are larger, peeling is best because they rather fibrous, chewy and not so awesome!
Awesome! So after you put it in the mason jar, do you just throw it in the fridge or do you have to go through the canning steps like with beats and cucumbers?
@@Alisorganics I don't think you do. And besides, don't listen to people that just want to be rude. I'm sure they have things they don't pronounce well, but they would rather lash out at people.
IF you wish to stay with the tradition ,as you say, then stay well clear of the modern idea of using Vinegar.....Simply replace with Organic Lemon Juice, otherwise it's a waste of time and money.
I was just following what I was taught by our friend. It was how she did it and I appreciated that she spent time showing me. It was her tradition for her family.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I remember mom and dad harvesting horseradish in the late summer. A dry, hot summer meant the horseradish sauce was way hotter than a harvest where the summer was cool and wet. It took me till a few years ago to get a start of my own. This will be my first harvest, and I'm really looking forward to it. We always ground it up outside due to the strong fumes it put off in a kitchen area. It was always fun watching Grandpa come out and try it. He was used to the lame store bought, watered down stuff. Seeing his reaction was too much fun...
How about add in some live oil before grinding it so that the fume is a lot less, plus you will loose less nutrition out of it? Just a thought.
Still getting ideas on preparing it, at some point I am going to mix some with mayo just for fun. Drying some and grinding up will happen as well. I'm just happy that I got a good batch of it, it was only lately that I've even seen it for sale at Menards. I will see if there's any difference in varieties.. who knows?!
Great video!!!!!!!! Retired chef 29 years and this year was the first year for us to grow horseradish.
I inherited some horseradish plants via a community garden plot I got for the season. Had no idea what to do with the plants and found your video. This is very helpful! Thank you! 👍
I find it interesting that in 12 years of RUclips your channel never hit my radar with 10000’s of garden searches. Then almost three years ago I started my own garden channel and dedicated a playlist interesting by others to highlight helpful informative videos like a library. That brings us to today and this search Horseradish. I added this video it’s Awesome! Hopefully even more people will find you! Liked and Subscribed!
Thank you! 🥰
So my German grandmother's recipe, that my kids love, is the following:
Tafelspitz ( that's the top butt cap of a young bull) is boiled with some soup vegetables, salt, pepper, laurel leaf etc.
Then you make a bechamel sauce from 1/3rd that broth, two thirds milk ( essentially thicken with flour and some butter). Add salt and sugar to taste, then add the freshly grated horseradish ( no vinegar on it yet).
Then finely sliced Tafelspitz is eaten withvm sour dough rye bread pulled into pieces and lots that horse radish sauce poured on the bread and meat. It's a strange recipe, but my kids absolutely love it.
The broth and veg is traditionally turned into noodle soup with home made noodles as a starter.
This is my second season growing horseradish and I really enjoyed your inforamtion. I'll be processing some of my root this season. Thanks for sharing 🤩!
Thank you for the video! I just dug up a giant, root, and made some fresh horseradish, so that I could make some cocktail sauce for shrimp We were gifted.
I love horseradish in cocktail sauce. Gives it a good little bit!
I grow mine in 3&4 ft tiles standing upright. Fill with fresh soil. Once the leaves start to appear, lay some straw over the plants for moisture retention. When ready to harvest,push the tiles over and horseradish is easy to get. No digging involved!
Great idea! 😃
What is a tile
@@Thegardeningmcgyver basically a pipe. Can be plastic or clay from my experience
Thx so much for sharing how to harvest and prepare horseradish!
You welcome! 🤗
I love your style, knowledge and your house is gorgeous!
I love that nasal clearing root! Even onions tearing me up is kind of healthy feeling to me. I'll have to try growing horseradish.
Nasal clearing for sure! 😄
Great information on horseradish. Thank you! Subscribed.
Thank you and Welcome to the channel!
Cream of Horseradish i dearly love.. Great for sandwiches and things
Thanks for this video. One of my favourite lunches is a rare beef sandwich on granary bread with fresh horseradish and a few pints of real ale on a sunny day. It is one of the best things in life imo. Cheers. 🇬🇧
Well said Trev
Thank you!
Dang, Lady, that is some great info! Thank you so very much for the tips on preparation. I have just recently buried some root for next year, and have had to purchase naked root for preparation all this last summer. For some reason, nobody around here carries horseradish root, so I have had to order it in. The not-so-nearby Whole Foods store had some for about two weeks, then it was gone, and the "prepared horseradish" in the store is just some watery mess. The last bulk I had I ground into a paste using a small amount of mayo, more sour cream, and had about a quart, which did not last very long, at all, on rib roast sliced... so, you are bookmarked, and my patch is planted for next year. Meanwhile, if you have some kind of a pile of home-grown excess, then please send it my way! and thank you for the nice video and beautiful presentation. By the way, how do you select which pan to use? You obviously love cooking, and have whatever pan ready to go.
Thank you so much! Horseradish can be hard to find. When I first started growing I had to order mine as well.....YEARS ago! I'll be harvesting as soon as we get a couple freezes. Might have extra!?!?!?! 😉. Haha! Yes, I LOVE to cook! And I love my pans and I love having quality pans to make it nicer to cook with. Lots of years of collecting.😁. Thanks again!!
I just processed two quarts finished. Not my first horseradish rodeo. Thanks for the video. I prefer a food processor to a blender for a bit more coarse consistency. The patch I have now is about 10-12 years old and it is super potent ! To me it seemed like the younger new roots were just as potent as the well established left over from last year roots. I processed all of them. I'm going to dig more next week and this time try to sprout some of the small roots with some rooting hormone and potting soil😬
Thanks for sharing
Thank you. New Subscriber.
I’ve done the eye watering and sinuses cleared a couple times with my blender. I think this year I will grind it in the garage with the door open!!
I grate mine and use it to make a compound butter for steamed or roasted veggies 😋
😋 Good idea!
Ok, you're pretty awesome, thanks!! I will apply this to my horse radish
This is awesome! Thank you so very much for sharing😊 You're really amazing and so helpful 🙂
How long does prepared HR store? And can you ferment it?
I’ve kept it in the frig for 9 months. I’m sure it will keep longer. We just eat it by then. You can ferment it.
I’m not sure what happened, but I fermented horseradish, and it lost all of its heat. I might’ve let it go too long?
Thanks
Great video!! Thank you so much!!
I blend mine on the stove and turn the exhaust fan hood on with a fan behind me to get rid of fumes
Indiana and michigan grow alot of it!
Thank you so much really really was amazing video
Most welcome 😊
Can I use this to make firecider? Or do I need to use it whole?
Absolutely it can be used for fire cider!
You want to chop it up for firecider
Hello from my homestead in northwest Florida! I love the video and your brand humor. I love horseradish, just started growing last year, had inside all winter in pot and now just uppotted because I'm still not sure where I want to make my horseradish bed and I know if I put it in the ground it will be there forever.
Hello!! I have a few patches in the garden as well in a trough. love it as well. We use a lot.
Thank you!
Also good with chopped cranberries
You should put vinegar in 1-2 mins after grinding. It’s much better tasting.
Girl! You got the eye ducts that can defeat the fires of hell! But how to store it after that? (Currently waiting our first hard freeze here in central WA)
😂 It can be stored in the refrigerator for up to 9-12 months. We just got into the mid 80’s here. Night temps drop into the 60’s. Should be cooler. We generally get our first frost November 1st. We just had the last of our horseradish tonight and looking forward to harvesting!
@@Alisorganics Fridge it is! And thank you again for sharing your knowledge.
@@Alisorganics I used your knowledge about the leaves and I blended them into what actually started as a borscht. Wow! It's a sauce that's nameless. Anyway. I harvested my plant and I probably should not have as it was only one year old in a big wooden bucket. When I put it in a blender it was not enough, even with the vinegar, to chop to consistency. So I added in some white wine. It's thin, but hopefully will provide something useful in future recipes.
The roots in my 12 year old horse radish patch go dang near to china.lol I use a skid steer and pallet forks for digging...A Lem meat grinder with a 1/8 plate is what I used for grinding the last 10 years, I mix the vinegar/salt in right after its ground and bottle it up..... I quit using blenders they always seem to break.
Good idea! Yes the blender does go through the gamete when processing horseradish. I do it just because I love that that’s how our old German friend taught me. I guess keeping up tradition. But improvements are good as well. Thank you!😊
How long does it last. Do you put it in fridge or pantry?
Keep it in the fridge. It’ll last 9-12 months.
Can you dehydrate the leaves and powder them ?
Yes you can! The powder is really good to add for dips!
I use a little salt in mine also and to stay hotter for longer I put in some starter culture, maybe 1/8tsp.
I am not a well seasoned gardener so learning a lot and loving it. I do have a well established patch, couple of three years. The leaves are many and large, vibrant (June). Do cut them down and dehydrate and let the plant keep sprouting and growing new leaves all year and wait until the rare freeze or middle of winter to harvest some root? Next, when it spreads, does it make a new tap root (or whatever you call it?
If you don't freeze in your area, just harvest when it is the least actively growing. As Close to cold/freezing you can get. 😉 You can allow leaves to grow through the season, harvest and dehydrate what ever you might use through the year. It is a tap root and when it you dig up the main root you will see little root shoots and I leave these. They become the new tap root.
You must have a great place to grow year round if you rarely freeze! Kinda jealous! 😁
How long with this last? I can't wait to try this.
We’ve kept it for 9 months in the refrigerator. I’m sure it would have lasted longer if we didn’t eat it! 😃
whenI first was married 50 yrs ago. we moved next to a potato farmer who lived on muck land
Dark black rich dirt few rocks at all and great for potatoes. He had ditches aound the field to drain water and all along the ditch between our place and his he grew horseradish. It was wonderful green tall lush leaves and very long roots. He gave us some and said cut off the tops leave some of the green leaf on each and plant that back in the ground and you will get another plant. He said you harvet horseradish in the months with " R". Let me tell you those four months without R are very long when you want fresh horseradish and cant harvest it.
I love that! Harvest in months with an R! Thanks 😊
Where do you get your drip tape for watering? Is there anything specific I should look for when purchasing and what is a typical price?
We carry it at our store and online store. I really like the drip 8" spacing vs the 12". I've used both, and the 8" waters the way I plant (close). I averages $0.13 a ft, it'll all depend on the spacing and thickness of the tape. I've used it for over 20 years and LOVE it!
I love horseradish! Mine never look like that though. Maybe I'm not leaving it grow long enough
It’s possible, let it grow for two years. And it will depend on your zone.
Aren’t you supposed to waited at least 2 minutes to add the vinegar? As the vinegar stops the heat. So the longer you wait, the hotter it is?
It doesn't chop up well without the vinegar in a blender. I am just staying true to a traditional way my dear friend had taught me! 🥰.
Love these ballpark estimates. It's not a chemistry experiment.
should you keep it in the frig :)
Yes
You are a brave soul ! I learned HR production from my next door neighbor , Erma Bielenberg at Schleswig, Iowa . She could cook all Gods creations from The ocean to the Clouds ! We forsook vinegar in place of Vodka . Gin is also an option . I’m on my last jar in the fridge from 3 yrs ago . Some of the old Germans would add olives . They absorbed the heat and were called cherry bombs . Isomethylcynate is the chemical for heat . Check my spelling ? Happy sinuses !
Well that answers a good question of how long it will last! The longest I've kept it is a year. Thank you for that! AND we will have to try olives. 🥰😊
White Vinegar is from Corn, apple cider vinegar is from apples, and dont confuse 5% acidity with a Ph of 5, they are totally 2 different things!!
How long does this recipe last :)
At least 9 months. I’m sure longer because of the vinegar, but 9 months is as long as we have had it before using it up! 😋
how long does it last in the jar?
9 months easily. We just finished a jar from last Novembers harvest and it was perfect!
Lol, my dad use to try giving me a little taste of it just to see my reaction. I used my food processor for grinding. It was a little easier than using then using a blender.
Sehr gut fraulein
How long does it last in the fridge?
I've kept mine 9 months before it was used up and it was still wonderful.
Horseradish leaves contain lots of tannin, this will keep veggies chrisp when canning, like pickles!!
Yes, you are right. Thanks
I use them to hold down my vegetables and spices, while fermenting
5:50 - That "hurts so good" laugh as your head gets blown off and you discover sinuses you never knew you had -- that's what good horseradish is all about.
That's for sure! Love horseradish for that!
What is the life span of the jar
Can it be canned?
I’ve never canned it personally, but know a gal who does.
The sugar is to help it ferment and sweeten it ! U could can it using hot water bath canning!
It isnt all that expensive prepared, so most people just buy it from the store!
I like cream-style! And how much do u eat of it?? Very little!
Try gorganzola cheese with roast beef or prime rib, its just a diffent type of flavor, but real good!
no, it isn't expensive. I love making it though. Sounds like a good way to use it. Thank you!
❤❤❤
Horseraddish leaves can be swapped out for grape leaves when making pickles that are crunchy.
easier to run it through your juicer, then mix the liquid back into the "grated" pulp and add your vinegar.
That is a good idea for sure! Thank you for that.
A spading fork works best you are less apt to cut the route What you're using is around a point shovel😊
I have a lot of little limbs and not much of a tap root. Can I use them and just scrub them clean not peel?
The first year my roots were small like that as well. I did exactly what you are asking. I used the small roots without peeling. The color is a little darker, but the young roots are great for this! They actually have more health benefits as well. When the roots are larger, peeling is best because they rather fibrous, chewy and not so awesome!
Same as arrowroot !
Awesome! So after you put it in the mason jar, do you just throw it in the fridge or do you have to go through the canning steps like with beats and cucumbers?
The sugar takes away the bitterness
WHERE IS HERE??
Or try grating it as you need it and just mix the grated horseradish with clotted cream
u can eat the leaves!
Don't let the Genie out of the bottle
😂
horshradish
Yes I do pronounce it strange.
@@Alisorganics I don't think you do. And besides, don't listen to people that just want to be rude. I'm sure they have things they don't pronounce well, but they would rather lash out at people.
@@jillnewton5630 thank you!
Horseradish looses potency with time so make small baches and store the roots in a cool place and they will last for months!
The longer you grind it the hotter it gets. Do this outside.
I think a proper food processor would of served you much better.
Ok!
IF you wish to stay with the tradition ,as you say, then stay well clear of the modern idea of using Vinegar.....Simply replace with Organic Lemon Juice, otherwise it's a waste of time and money.
I was just following what I was taught by our friend. It was how she did it and I appreciated that she spent time showing me. It was her tradition for her family.
Why does she keep saying horsh-radish? Isn’t it horse-radish?
Thanks for the kindness!
@@Alisorganicsdon't worry, she just misunderheard you.😊
I like your video, I DISLIKE YOU DISABLING YOUR LIKE / dislike button
I'm sorry. I didn't even realize or even know why it's like that. Nothing on purpose.
@@Alisorganics I don't think it is disabled.
@@jillnewton5630 after that comment I went to see if it was and it was not disabled. I’m not sure what was going on.
Don’t do the chopping/blending inside. Such a bad idea.
Why?
@@jillnewton5630 like someone setting off tear-gas. Awful. Eyes watering, sinus running. Doesn’t go away for awhile. Do it outside!
I stopped watching when you called a shovel a spade 😂
Thanks
Welcome