Preparing Horseradish condiment.
Nov 24, 2007 11:37:22 GMT -5
Post by Durgan on Nov 24, 2007 11:37:22 GMT -5
27 August 2007 Preparing Horseradish condiment.
maiwe.notlong.com/ 27 August 2007 Preparing Horseradish condiment.
xaere.notlong.com/ 6 October 2007 Processing another plant of horseradish.
There are two large horseradish plants. I dug up one plant and will prepare the other later in the season. These plants are difficult to dig up, and much effort is required to get the desired product - the roots.
I treat the plant as an annual, and save a piece of root for next years growth. This plant can be invasive, and every small piece of root left in the ground will sprout. To prevent this I rototill extensively, and remove all remnants of root. The small seed root is put in a pot and allowed to grow until about August, then I put in in the ground to overwinter. Usually two plants are sufficient for the home garden. If treated as a perennial I find the roots are sometime too tough and fibrous.
The smaller roots tend to have less fibre and beat up better in the blender. I simply cut the roots into small pieces and blend with vinegar in the blender. The excess vinegar is then drained away in a colender. The finished product is put into small 125 ml jars. If the product is in larger jars the flavour is reduced and the colour changes with each opening to air. A few roots produce a lot of product. From this plant, I obtained twelve 125 ml jars.
www.durgan.org/Blog/Durgan.html
maiwe.notlong.com/ 27 August 2007 Preparing Horseradish condiment.
xaere.notlong.com/ 6 October 2007 Processing another plant of horseradish.
There are two large horseradish plants. I dug up one plant and will prepare the other later in the season. These plants are difficult to dig up, and much effort is required to get the desired product - the roots.
I treat the plant as an annual, and save a piece of root for next years growth. This plant can be invasive, and every small piece of root left in the ground will sprout. To prevent this I rototill extensively, and remove all remnants of root. The small seed root is put in a pot and allowed to grow until about August, then I put in in the ground to overwinter. Usually two plants are sufficient for the home garden. If treated as a perennial I find the roots are sometime too tough and fibrous.
The smaller roots tend to have less fibre and beat up better in the blender. I simply cut the roots into small pieces and blend with vinegar in the blender. The excess vinegar is then drained away in a colender. The finished product is put into small 125 ml jars. If the product is in larger jars the flavour is reduced and the colour changes with each opening to air. A few roots produce a lot of product. From this plant, I obtained twelve 125 ml jars.
www.durgan.org/Blog/Durgan.html