Comments on: Horseradish

By: shasta

shasta — Mon, 14 Dec 2009 02:07:53 +0000

In the early spring, when the horseradish is just starting to come back from its long winter sleep, the tiny, new leaves are wonderful in salads. They’re young and tender, with a nice horseradish bite to them. very flavorful. Once they get very big and start losing that chartreuse green, they lose their tenderness and flavor. Try it! You’ll like it!

By: beryl

beryl — Fri, 13 Nov 2009 20:06:59 +0000

Ha! Totally illicit! Didn’t I try to tell you that? May be a bit of a Freudian slip…

By: Talley

Talley — Fri, 13 Nov 2009 19:02:06 +0000

Illicit? haha. For the reflections, we just placed the roots on a piece of black marble tile. No light bouncing though, the picture was taken outside with a black felt backdrop to merge the background with the marble, and the natural light bouncing off the roots onto the marble caused the reflection. Definitely a fun effect…

By: zested

zested — Fri, 13 Nov 2009 18:42:36 +0000

Love the reflections in this shot. Did you bounce a light from above to get that effect? On a side note, the pile of the white chopped root looks vaguely illicit!

By: Beryl

Beryl — Tue, 27 Oct 2009 05:47:02 +0000

Hi Loretta, I haven't planted horseradish, partly because it tends to be a really aggressive plant and I haven't wanted to open that can of worms. You can get it through Territorial Seed. Just read up on how to keep it contained before planting!

By: loretta

loretta — Sun, 25 Oct 2009 17:14:44 +0000

Just wondering, do you plant horseradish? If so where do you buy the plant to get started. Thanks

By: Houseboat Eats: Beef Tongue

Houseboat Eats: Beef Tongue — Fri, 23 Oct 2009 21:03:18 +0000

[...] hot pan to brown them before serving with a creamy horseradish mustard sauce (don’t forget to prepare your own horseradish!) . The searing step actually goes a long way towards helping overcome the psychological hurdle of [...]

By: KennyT

KennyT — Wed, 14 Oct 2009 00:24:32 +0000

Very informative, thanks!!

By: Donna

Donna — Tue, 13 Oct 2009 12:58:41 +0000

Thanks for the science lesson – I'm going to dig some up tonight, process it, wait awhile, add vinegar and wait for my head to light up! Great info, thanks!

By: Connie

Connie — Tue, 13 Oct 2009 07:21:51 +0000

I love fresh horseradish. I remember having to grind up large amounts of it for potato purée at a restaurant, it always brought tears to my eyes. But the effort (and pain) was worth it, the stuff that comes in jars is deplorable. Nice scientific explanation by the way, lots of good info!