A couple of years ago we decided it might be fun to try growing horseradish. We ordered some horseradish roots and put them in the ground. Our first attempt was not very successful. But you know the old saying...."if at first you don't succeed, try, try again." So that's what we did. The following year we put more roots in the ground. Success! Horseradish is very prolific once it gets going. If you aren't careful and keep a watchful eye, it can take over everything!
We allowed the horseradish to grow and thrive for over a year. In the winter it dies back, but in the spring, it comes back in full force. The recommended time for harvesting and processing horseradish is during the late fall and early winter months. So this week we decided to dig up some of the roots and give it a go. To my surprise it was super easy and didn't take too long.
The roots need to be washed and peeled (kind of like peeling a carrot), then chopped into small chunk size pieces to be pureed in the food processor. The recipe is simple. You add equal parts of water and vinegar along with some sea salt. The biggest caveat is making sure the room is WELL ventilated. Trust me on this! The smell is quite strong and your eyes can begin watering and burning very quickly. After it was processed I placed in washed 4 oz. jars and stored it in the refrigerator. It will keep for up to 6 months.
From a health perspective, horseradish has many benefits. It can help reduce inflammation, and it is a natural antioxidant. It also has the ability to improve respiratory health. Many doctors recommend horseradish to patients with asthma and other bronchial infections such as pneumonia because it helps to reduce and eliminate mucus from the lungs. Here are a few before and after pictures. I'm pleased with the way it turned out.....not too bad for a first try! 😀