DAD’S PREPARED HORSERADISH RECIPE
Figure 1.
Horseradish growing at DaySpring in southeastern Ohio
Scientific name: Armoracia rusticana (related to
mustard and cabbage; literally “strong root”) and is a perennial in the southeastern Ohio countryside,
the source of our horseradish. Earliest
mention comes from John Gerard’s Herball
(1597)
- Clean the root (scrape the skin off) and
cut into small pieces.
- In blender, grate, using a small amount of distilled vinegar (otherwise, the enzymes breakdown, becoming “unpleasantly bitter;” and this step stabilizes the “heat”).
- Salt as desired.
- If too hot, add a small piece of turnip, grated.
- Pack into small jars and turn upside down to prevent darkening (that makes a good seal).
Prepare to cry! Use ventilation, perhaps a fan. Dad’s Uncle Ed Humphrey liked it on his ham; Nance and I use horseradish on cured ham at Easter, which is also a common custom in Austria as well as Poland, Hungary and Slovenia. It’s also good in scrambled eggs. Note: Small roots are thought to be “sweet” and the main roots are stronger.
SOURCES:
“Horseradish” at http://en.wikipedia.org/wiki/Horseradish
(accessed 6 February 2009) and “Horseradish Information Council” at http://www.horseradish.org/homepage.html
(accessed 6 August 2007); “John Gerard’s Herball,
1597” at http://www.healthsystem.virginia.edu/internet/library/historical/rare_books/herbalism/gerard.cfm
(accessed 5 February 2009) and Jan Lawver, “Horseradish,” It’s About Thyme, vol. 24, no. 5
(June/July 2006): p. 1, 3.
R;tw