I dug the horseradish from the garden yesterday for the first time.
Today I peeled and ground one of the roots. I have never eaten
fresh horseradish before, just prepared horseradish from the little
jars at the store. I knew to take the blender outside, although now
I'm not sure that was necessary. I had to add some water to get it
to grind, then after it was done I waited a few minutes. I took a
big spoonful out and stirred it into some ketchup to try with some
krab, and I mixed a little white vinegar in with the rest and packed
it into canning jars.

The fresh stuff is deceptive. It doesn't smell all that strong.
It's kind of sweet and has no bitterness to it at all. Then a few
milliseconds later it attacks your soft palate and sinuses.
<snort> Hoo-wee! <choke>.

From just one root I filled a widemouth pint jar and a little jelly
jar. It wasn't nearly the biggest, and I've got about 6 or 7 more
to go. Think I'll just replant the smallest ones, and peel and
freeze the big ones in big chunks to be thawed and ground as needed.

Bob

zxcvbob wrote:
>
> to go. Think I'll just replant the smallest ones, and peel and
> freeze the big ones in big chunks to be thawed and ground as needed.

Are you trying to breed a smaller horseradish plant?

Mark Thorson wrote:
> zxcvbob wrote:
>> to go. Think I'll just replant the smallest ones, and peel and
>> freeze the big ones in big chunks to be thawed and ground as needed.
>
> Are you trying to breed a smaller horseradish plant?


That's a good point. No, these are the smallest roots broken off
from the same plants.

Bob

In article >,
zxcvbob > wrote:

> I dug the horseradish from the garden yesterday for the first time.
> Today I peeled and ground one of the roots. I have never eaten
> fresh horseradish before, just prepared horseradish from the little
> jars at the store. I knew to take the blender outside, although now
> I'm not sure that was necessary. I had to add some water to get it
> to grind, then after it was done I waited a few minutes. I took a
> big spoonful out and stirred it into some ketchup to try with some
> krab, and I mixed a little white vinegar in with the rest and packed
> it into canning jars.
>
> The fresh stuff is deceptive. It doesn't smell all that strong.
> It's kind of sweet and has no bitterness to it at all. Then a few
> milliseconds later it attacks your soft palate and sinuses.
> <snort> Hoo-wee! <choke>.
>
> From just one root I filled a widemouth pint jar and a little jelly
> jar. It wasn't nearly the biggest, and I've got about 6 or 7 more
> to go. Think I'll just replant the smallest ones, and peel and
> freeze the big ones in big chunks to be thawed and ground as needed.

I've never tried the fresh, but I found this description fascinating:

http://www.uni-graz.at/~katzer/engl/Armo_rus.html

The local store seems to always have it for sale, at US$9.99 a pound. I
weighed a small one, and it was about a tenth of a pound, so pretty
reasonable.

My mother always talked about growing it in their home garden when she
was a kid.

--
Dan Abel
Petaluma, California USA

"zxcvbob" > wrote in message
...
> I dug the horseradish from the garden yesterday for the first time. Today
> I peeled and ground one of the roots. I have never eaten fresh
> horseradish before, just prepared horseradish from the little jars at the
> store. I knew to take the blender outside, although now I'm not sure that
> was necessary.
snipped
>
> From just one root I filled a widemouth pint jar and a little jelly jar.
> It wasn't nearly the biggest, and I've got about 6 or 7 more to go. Think
> I'll just replant the smallest ones, and peel and freeze the big ones in
> big chunks to be thawed and ground as needed.
>
> Bob

It can be quite the experience. In a blender with a cover you may have been
safe. A grinder that can spew stuff into the air can get you though.
Sounds like you have enough to last the year alreadyin the garden.

On 4/4/2010 5:09 PM, zxcvbob wrote:
> I dug the horseradish from the garden yesterday for the first time.
> Today I peeled and ground one of the roots. I have never eaten fresh
> horseradish before, just prepared horseradish from the little jars at
> the store. I knew to take the blender outside, although now I'm not sure
> that was necessary. I had to add some water to get it to grind, then
> after it was done I waited a few minutes. I took a big spoonful out and
> stirred it into some ketchup to try with some krab, and I mixed a little
> white vinegar in with the rest and packed it into canning jars.
>
> The fresh stuff is deceptive. It doesn't smell all that strong. It's
> kind of sweet and has no bitterness to it at all. Then a few
> milliseconds later it attacks your soft palate and sinuses.
> <snort> Hoo-wee! <choke>.
>
> From just one root I filled a widemouth pint jar and a little jelly
> jar. It wasn't nearly the biggest, and I've got about 6 or 7 more to go.
> Think I'll just replant the smallest ones, and peel and freeze the big
> ones in big chunks to be thawed and ground as needed.
>
> Bob
Might have to try my hand at growing some myself!

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

"zxcvbob" > wrote in message
...
>I dug the horseradish from the garden yesterday for the first time. Today I
>peeled and ground one of the roots. I have never eaten fresh horseradish
>before, just prepared horseradish from the little jars at the store. I
>knew to take the blender outside, although now I'm not sure that was
>necessary. I had to add some water to get it to grind, then after it was
>done I waited a few minutes. I took a big spoonful out and stirred it into
>some ketchup to try with some krab, and I mixed a little white vinegar in
>with the rest and packed it into canning jars.
>
> The fresh stuff is deceptive. It doesn't smell all that strong. It's kind
> of sweet and has no bitterness to it at all. Then a few milliseconds
> later it attacks your soft palate and sinuses.
> <snort> Hoo-wee! <choke>.
>
> From just one root I filled a widemouth pint jar and a little jelly jar.
> It wasn't nearly the biggest, and I've got about 6 or 7 more to go. Think
> I'll just replant the smallest ones, and peel and freeze the big ones in
> big chunks to be thawed and ground as needed.
>
> Bob
I remember my first experience with a blender and my horseradish. I'd
already nibbled a bit of the root and wasn't impressed. That all changed
when I took the lid off the mixed stuff in the blender and took a good, deep
whiff. That peeled the tissue right off my sinuses. This will be the first
year for my new horseradish plants. I haven't grown any in a long time. I
just saw a program on TV the other night that said that the finer the roots
are ground, the more hot and pungent the sauce will be. Haven't tried it
yet to find out.
Janet

On Sun, 04 Apr 2010 16:09:32 -0500, zxcvbob wrote:

> The fresh stuff is deceptive. It doesn't smell all that strong.
> It's kind of sweet and has no bitterness to it at all. Then a few
> milliseconds later it attacks your soft palate and sinuses.
> <snort> Hoo-wee! <choke>.

I first just took a little nibble of a peeled root. And then
thinking it was old and bunk, took a carrot sized bite off of it and
started chewing...

> From just one root I filled a widemouth pint jar and a little jelly
> jar. It wasn't nearly the biggest, and I've got about 6 or 7 more
> to go.

You'll probably find that horseradish has diminished in flavor by
98% in 3 days. Mine did. I'm not what you do to preserve the
fumes/heat.

-sw

In article >,
zxcvbob > wrote:

> I dug the horseradish from the garden yesterday for the first time.
> Today I peeled and ground one of the roots. I have never eaten
> fresh horseradish before, just prepared horseradish from the little
> jars at the store. I knew to take the blender outside, although now
> I'm not sure that was necessary. I had to add some water to get it
> to grind, then after it was done I waited a few minutes. I took a
> big spoonful out and stirred it into some ketchup to try with some
> krab, and I mixed a little white vinegar in with the rest and packed
> it into canning jars.
>
> The fresh stuff is deceptive. It doesn't smell all that strong.
> It's kind of sweet and has no bitterness to it at all. Then a few
> milliseconds later it attacks your soft palate and sinuses.
> <snort> Hoo-wee! <choke>.
>
> From just one root I filled a widemouth pint jar and a little jelly
> jar. It wasn't nearly the biggest, and I've got about 6 or 7 more
> to go. Think I'll just replant the smallest ones, and peel and
> freeze the big ones in big chunks to be thawed and ground as needed.
>
> Bob

It spreads.
I opted for a small jar of already-prepared from Kramarczuk's rather
than pay $3/lb to grate my own. Glad you're enjoying it.
(Side note: I read "kraut" instead of "krab" and my first thought was,
"NOW what in hell is doing!?" "-)


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-2-2010

On Apr 4, 2:09*pm, zxcvbob > wrote:
> I dug the horseradish from the garden yesterday for the first time.
> * Today I peeled and ground one of the roots. *I have never eaten
> fresh horseradish before, just prepared horseradish from the little
> jars at the store. *I knew to take the blender outside, although now
> I'm not sure that was necessary. *I had to add some water to get it
> to grind, then after it was done I waited a few minutes. *I took a
> big spoonful out and stirred it into some ketchup to try with some
> krab, and I mixed a little white vinegar in with the rest and packed
> it into canning jars.
>
> The fresh stuff is deceptive. *It doesn't smell all that strong.
> It's kind of sweet and has no bitterness to it at all. *Then a few
> milliseconds later it attacks your soft palate and sinuses.
> <snort> Hoo-wee! <choke>.
>
> *From just one root I filled a widemouth pint jar and a little jelly
> jar. *It wasn't nearly the biggest, and I've got about 6 or 7 more
> to go. *Think I'll just replant the smallest ones, and peel and
> freeze the big ones in big chunks to be thawed and ground as needed.
>
> Bob

the brand i buy, "atomic horseradish" is made nearby in the city of
industry (yeah, that's the name of a real place here in socal) and
they grind up fresh parsnips with the horseradish, in addition to a
bit of vinegar & salt. all of the old guys at the little synagogue i
attend just love it.

harriet & critters in wonderfully cool azusa.

On Apr 4, 5:33*pm, Dan Abel > wrote:
> In article >,
>
>
>
> *zxcvbob > wrote:
> > I dug the horseradish from the garden yesterday for the first time.
> > * Today I peeled and ground one of the roots. *I have never eaten
> > fresh horseradish before, just prepared horseradish from the little
> > jars at the store. *I knew to take the blender outside, although now
> > I'm not sure that was necessary. *I had to add some water to get it
> > to grind, then after it was done I waited a few minutes. *I took a
> > big spoonful out and stirred it into some ketchup to try with some
> > krab, and I mixed a little white vinegar in with the rest and packed
> > it into canning jars.
>
> > The fresh stuff is deceptive. *It doesn't smell all that strong.
> > It's kind of sweet and has no bitterness to it at all. *Then a few
> > milliseconds later it attacks your soft palate and sinuses.
> > <snort> Hoo-wee! <choke>.
>
> > *From just one root I filled a widemouth pint jar and a little jelly
> > jar. *It wasn't nearly the biggest, and I've got about 6 or 7 more
> > to go. *Think I'll just replant the smallest ones, and peel and
> > freeze the big ones in big chunks to be thawed and ground as needed.
>
> I've never tried the fresh, but I found this description fascinating:
>
> http://www.uni-graz.at/~katzer/engl/Armo_rus.html
>
> The local store seems to always have it for sale, at US$9.99 a pound. *I
> weighed a small one, and it was about a tenth of a pound, so pretty
> reasonable.
>
> My mother always talked about growing it in their home garden when she
> was a kid.

$10 a pound is not reasonable. It's been $2-4 around here. I have
the last of mine in water, and the leaves are starting to perk up.
I've tried 3 times to plant these suckers, and had leaves one year
that some critter ate. Will try one more time, with a plant with a
fence around it and see what happens.

maxine in ri

zxcvbob wrote:

> The fresh stuff is deceptive. It doesn't smell all that strong.
> It's kind of sweet and has no bitterness to it at all. Then a few
> milliseconds later it attacks your soft palate and sinuses.
> <snort> Hoo-wee! <choke>.

"A good horseradish will clean your soul," is the old country saying .

B/

In article <040420101643045544%dave@N_O_T_T_H_I_Sbalderstone. ca>,
Dave Balderstone > wrote:

> In article >, zxcvbob
> > wrote:
>
> > That's a good point. No, these are the smallest roots broken off
> > from the same plants.
>
> If there is a single cell left in the ground, you do not need to
> replant horseradish.

Ayup! It becomes pesty.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-2-2010

Dave Balderstone wrote:
>
> If there is a single cell left in the ground, you do not need to
> replant horseradish.

That sounds like something my mom would like.
The last time I was in her garden, she was
pointing out the kale and potato volunteers.

I wonder if I could get Japanese horseradish
fresh roots at Yaohan? If mom would grow it,
I could make my own wasabi.

When is the planting season?

In article >,
"Ed Pawlowski" > wrote:

> "zxcvbob" > wrote in message
> ...
> > I dug the horseradish from the garden yesterday for the first time. Today
> > I peeled and ground one of the roots. I have never eaten fresh
> > horseradish before, just prepared horseradish from the little jars at the
> > store. I knew to take the blender outside, although now I'm not sure that
> > was necessary.
> snipped
> >
> > From just one root I filled a widemouth pint jar and a little jelly jar.
> > It wasn't nearly the biggest, and I've got about 6 or 7 more to go. Think
> > I'll just replant the smallest ones, and peel and freeze the big ones in
> > big chunks to be thawed and ground as needed.
> >
> > Bob
>
> It can be quite the experience. In a blender with a cover you may have been
> safe. A grinder that can spew stuff into the air can get you though.
> Sounds like you have enough to last the year alreadyin the garden.

If you don't need a large amount, grating it on a microplane is painless
and gives a nice texture.

D.M.

"Dan Abel" > wrote in message
...
> In article >,
> zxcvbob > wrote:
>
>> I dug the horseradish from the garden yesterday for the first time.
>> Today I peeled and ground one of the roots. I have never eaten
>> fresh horseradish before, just prepared horseradish from the little
>> jars at the store. I knew to take the blender outside, although now
>> I'm not sure that was necessary. I had to add some water to get it
>> to grind, then after it was done I waited a few minutes. I took a
>> big spoonful out and stirred it into some ketchup to try with some
>> krab, and I mixed a little white vinegar in with the rest and packed
>> it into canning jars.
>>
>> The fresh stuff is deceptive. It doesn't smell all that strong.
>> It's kind of sweet and has no bitterness to it at all. Then a few
>> milliseconds later it attacks your soft palate and sinuses.
>> <snort> Hoo-wee! <choke>.
>>
>> From just one root I filled a widemouth pint jar and a little jelly
>> jar. It wasn't nearly the biggest, and I've got about 6 or 7 more
>> to go. Think I'll just replant the smallest ones, and peel and
>> freeze the big ones in big chunks to be thawed and ground as needed.
>
> I've never tried the fresh, but I found this description fascinating:
>
> http://www.uni-graz.at/~katzer/engl/Armo_rus.html
>
> The local store seems to always have it for sale, at US$9.99 a pound. I
> weighed a small one, and it was about a tenth of a pound, so pretty
> reasonable.
>
> My mother always talked about growing it in their home garden when she
> was a kid.
>
Dan,
You should check around for some better prices next time. I got it in
Pennsylvania for $5 lb. at WF, and only bought it there for convenience. I
know I could have gotten it cheaper if I shopped around. I recall seeing it
at the Asian market for ~$3 lb.

I might try growing it in a container and see how that does.
Jon

"Sqwertz" > wrote in message
...
> On Sun, 04 Apr 2010 16:09:32 -0500, zxcvbob wrote:
>
>> The fresh stuff is deceptive. It doesn't smell all that strong.
>> It's kind of sweet and has no bitterness to it at all. Then a few
>> milliseconds later it attacks your soft palate and sinuses.
>> <snort> Hoo-wee! <choke>.
>
> I first just took a little nibble of a peeled root. And then
> thinking it was old and bunk, took a carrot sized bite off of it and
> started chewing...
>
>> From just one root I filled a widemouth pint jar and a little jelly
>> jar. It wasn't nearly the biggest, and I've got about 6 or 7 more
>> to go.
>
> You'll probably find that horseradish has diminished in flavor by
> 98% in 3 days. Mine did. I'm not what you do to preserve the
> fumes/heat.
>
> -sw

Steve,
Mine is just starting to fade after a week. I made a second, smaller batch
(just 3 or 4 oz.) at the same time that I delayed putting vinegar in for 3
or 4 minutes which still cleans my pours when I open the lid. Interestingly
enough, the second batch has a deeper tan color than the first, which has
stayed almost white.

Jon

On Apr 4, 8:19*pm, Melba's Jammin' > wrote:
> In article <040420101643045544%dave@N_O_T_T_H_I_Sbalderstone. ca>,
> *Dave Balderstone > wrote:
>
> > In article >, zxcvbob
> > > wrote:
>
> > > That's a good point. *No, these are the smallest roots broken off
> > > from the same plants.
>
> > If there is a single cell left in the ground, you do not need to
> > replant horseradish.
>
> Ayup! *It becomes pesty.


The usual advice is to plant horseradish in a bottomless bucket to
keep it from spreading.

Dave

On Apr 4, 2:09*pm, zxcvbob > wrote:
> I dug the horseradish from the garden yesterday for the first time.
> * Today I peeled and ground one of the roots. *I have never eaten
> fresh horseradish before, just prepared horseradish from the little
> jars at the store. *I knew to take the blender outside, although now
> I'm not sure that was necessary. *I had to add some water to get it
> to grind, then after it was done I waited a few minutes. *I took a
> big spoonful out and stirred it into some ketchup to try with some
> krab, and I mixed a little white vinegar in with the rest and packed
> it into canning jars.
>
> The fresh stuff is deceptive. *It doesn't smell all that strong.
> It's kind of sweet and has no bitterness to it at all. *Then a few
> milliseconds later it attacks your soft palate and sinuses.
> <snort> Hoo-wee! <choke>.
>
> *From just one root I filled a widemouth pint jar and a little jelly
> jar. *It wasn't nearly the biggest, and I've got about 6 or 7 more
> to go. *Think I'll just replant the smallest ones, and peel and
> freeze the big ones in big chunks to be thawed and ground as needed.
>
> Bob

speaking of horseradish....I opened the New York Times today and
lookie what I found.

http://www.nytimes.com/2010/04/01/ga...adish.html?hpw

Dave Balderstone wrote:
>
> Wasabi is very different than horseradish.

Try them separated by several days and they seem very similar, so there
are fake brands that are made from horseradish with some flavorings
added to tweak the details.

Try them side by side and the difference is obvious. It is very nice if
you can get a sushi place to do this. Real wasabi is wonderful if you
don't mind the heat chemical from wasabi, horseradish or hot mustard.

> I'm in zone 3, western Canada, and horseradish is considered a weed
> here.
>
> There's no chance wasabi would ever grow in zone 3.

http://en.wikipedia.org/wiki/Wasabi

It says it's related to horseradish (no surprise there) and like
horseradish it expects running water. Looks like I would need to grow
it indoors if I were to try it here in Chicago metro. Not having a
hothouse I'll pass.

Doug Freyburger > wrote:

>Dave Balderstone wrote:

>> Wasabi is very different than horseradish.

>Try them separated by several days and they seem very similar, so there
>are fake brands that are made from horseradish with some flavorings
>added to tweak the details.

>Try them side by side and the difference is obvious. It is very nice if
>you can get a sushi place to do this. Real wasabi is wonderful if you
>don't mind the heat chemical from wasabi, horseradish or hot mustard.

My experience with wasabi root is it needs to be microplaned, not
just grated with a normal grater, for the flavor to come out.
It is still in any case milder than horseradish.

I really like the wasabi powder from Penzeys -- it has a nice
sort of vegetal, complex flavor to it. I'm also happy that it's
less difficult than it once was to find tubes of prepared wasabi
with at least some noticeable real wasabi in them.


Steve