HORSERADISH

Armoracia rusticana may be harvested about once a year for its long, white roots to make a pungent horseradish sauce or add heat to fall soups. We are waiting until the leaves have lost a bit more of their green but, unable to resist checking out what was going on under the soil, we finally decided to dig out a plant or two this week. The roots were super deep and beautiful!

Nutrition: Horseradish root is low in calories in fat and high in vitamins and minerals such as folate, Vitamin C, and dietary fiber. Horseradish also packs quite a punch to the sinuses and, because of its intense flavor, may also send a wave of endorphins when consumed-- all great benefits to this underrated treat!

Harvesting and cooking: Horseradish is most commonly planted in early fall and then is harvested about 12 months later. (One plants the side roots shooting off of the main root-- the main root may be harvested and used.) Like I said, we wanted to check out how the plants are doing, but typically you should harvest them once most of the leaves have lost their green and a deep frost or two has hit. We started off with a potato fork but quickly learned that the roots had dug way too deep, so switched to a shovel for harvest. Take care to dig far around the base of the plant so as not to break the root in the process.

Once harvested, the most common use for the root is to be grated and pureed with vinegar to make a sauce. This is a super simple process, but beware-- once the enzymes in horseradish have broken down, its super potent, causing the nose to run and perhaps the eyes to water. You may find some suggestions for horseradish sauce and other uses here. Make sure to scrub the heck out of them first, and remember to save the offshoot roots for next years' harvest!

Storing: If not used fresh, horseradish will quickly darken and bitter. Like most roots, you may store it in a root cellar space for a time, but it is best to use immediately or make into a sauce that may keep in the fridge for months to come.

Other uses: Over the summer, I often traveled to the horseradish patch while canning. Just like grape leaves, horseradish leaves release tannins in a pickling mix that keep your veggies crisp. Just roll up a leaf or two like a cigar and stick in the jar with all your veggies and herbs before the water bath-- it makes a huge difference!