Horseradish ♥ It's not just for Bloody Mary's

 
I am currently having a love affair with fresh horseradish. Have you ever eaten anything with freshly grated horseradish in it, like a cocktail sauce or a cream sauce for beef and that ever popular brunch drink, Bloody Mary?

If you have not, you need to buy a nice, ugly root. If you love wasabi you will love horseradish. Did you know the wasabi here in America is really horseradish powder dyed green? Oh, yes. True story. True wasabi is extremely expensive and only a few growers in California currently grow wasabi. The rest is imported from Japan. If you eat sushi you are very familiar with that dab of green at the edge of your plate. The Japanese are so smart, they are so into herbs and spices and I am sure they knew horseradish was a cure all and great with raw fish.

When I showed my prize to the oyster loving man in my life, his eyes lit up and automatically asked me if I was up to shucking a few babies this weekend. How did I know that? Well, I turned him on to fresh horseradish grated over live oysters and he, in turn, got his Swedish people hooked on it.

The problem with horseradish is that once you grate it or apply heat, it looses it's pungent punch almost immediately, so preserving it in the fridge is always a race against time. Best to grate only what you need. The vapors will clean out your nose, toot sweet (sorry, I just had to say that), so try not to stand over freshly grated horseradish. It is not spicy like habaneros, and it's certainly not like vinegar (which has a bite) but imagine a really good mustard, like Dijon, which has a kick to it or that creole mustard, which can clear your sinuses. It is addictive.

Horseradish belongs to the mustard family. This group also includes cauliflower and broccoli. The antioxidant properties of this compound are believed to increase cancer-resistance in humans. It works by helping the liver break down carcinogens that might otherwise lead to malignant tumors. They can even assist in blocking the growth of existing tumors.

The properties in these vegetables also function as natural antibiotics by increasing blood flow, which allows for waste to move out and nutrients to move in more efficiently. The same antibiotic properties kill bacteria that cause urinary tract infections and bronchitis.

People suffering from diabetes, mild circulatory problems, toothaches, water retention and digestive problems could also benefit from the use of horseradish. From what I can ascertain, it does the job that your pancreas would so it helps keep your glucose in check, no spikes no insulin. That means high carb fruits and vegetables could be moved over to the "OK to eat" column. I am going to try to create recipes that use fresh horseradish, mostly with fruits and high sugar vegetables.

Fresh chopped horseradish contains about 100 mg of vitamin C in 100 grams horseradish, so this nutritional status place the horseradish high on the list of foods rich in vitamin C.

Horseradish is really beneficial antibiotic, and except that, it improves circulation, participates in the detoxification of the body and speeds up metabolism.
Also, it contains high levels of calcium, potassium, magnesium, phosphorus, glutamine, glucose, acid sulfate and essential oils. Nutritionists are recommending horseradish especially during the winter, and in seasons of flu and colds.
- See more at: http://www.healthyfoodhouse.com/horseradish-a-powerful-keeper-of-your-health/#sthash.fdBQxvPz.dpuf

The nutritional status of horseradish

Young and fresh chopped horseradish contains about 100 mg of vitamin C in 100 grams horseradish, so this nutritional status place the horseradish high on the list of foods rich in vitamin C.
Horseradish is really beneficial antibiotic, and except that, it improves circulation, participates in the detoxification of the body and speeds up metabolism.
Also, it contains high levels of calcium, potassium, magnesium, phosphorus, glutamine, glucose, acid sulfate and essential oils. Nutritionists are recommending horseradish especially during the winter, and in seasons of flu and colds.
- See more at: http://www.healthyfoodhouse.com/horseradish-a-powerful-keeper-of-your-health/#sthash.fdBQxvPz.dpuf

The nutritional status of horseradish

Young and fresh chopped horseradish contains about 100 mg of vitamin C in 100 grams horseradish, so this nutritional status place the horseradish high on the list of foods rich in vitamin C.
Horseradish is really beneficial antibiotic, and except that, it improves circulation, participates in the detoxification of the body and speeds up metabolism.
Also, it contains high levels of calcium, potassium, magnesium, phosphorus, glutamine, glucose, acid sulfate and essential oils. Nutritionists are recommending horseradish especially during the winter, and in seasons of flu and colds.
- See more at: http://www.healthyfoodhouse.com/horseradish-a-powerful-keeper-of-your-health/#sthash.fdBQxvPz.dpuf

I came across this very informative information on the many ways to store and preserve your horseradish root. Trust me, it will be worth it.

Preserving Your Horseradish Harvest

Drying Horseradish

Horseradish can be dried either sliced or grated, as outlined below:
EQUIPMENT REQUIRED:
Food processor with a slicing attachment OR
Cutting board and a good, sharp kitchen knife OR
A strong cheese grater
Vegetable Grater
Trays for drying the Horseradish Outdoors:
Wood with wooden slats placed close together, for outdoors
Indoors in your oven:
Metal cookie sheets lined with parchment paper for your oven
METHOD:
1. Slice the clean, peeled horseradish root, either in the food processor or with the knife and cutting board, into uniform thickness.
NOTE: You can also grate the Horseradish in preparation for drying.
2. Spread out in a single layer on the wooden racks or parchment paper on the cookie sheets and place in either heat source. If using an oven, set the temperature at the lowest temperature, or, in the event of a gas stove, the pilot light heat should be sufficient.
3. Place the trays in the sun or in your oven and check occasionally to turn and check on the dryness of the Horseradish pieces.
4. When the Horseradish pieces are dry the discs will be brittle to the touch. Remove from the heat source and allow to cool. Store in a dark container or in a dark cupboard or pantry in a tightly sealed jar.
NOTE: If you have a vacuum sealer, the dried horseradish can be sealed into a vacuum bag and stored in the freezer, or, if your sealer came with a jar sealer, place the dried horseradish into a jar with the appropriate lid and vacuum seal the jar. Place the screw ring onto the top of the lid and tighten to "finger tight". Store in a dark cupboard or pantry away from direct light.

Freezing Horseradish

The best way to freeze Horseradish is with the use of a vacuum sealer, which will seal out the air and help retain the savory oils that make this root so famous.
EQUIPMENT REQUIRED:
Vacuum sealer with appropriate bags material
Fresh, whole Horseradish Root
METHOD:
1. Wash and trim the Horseradish roots in preparation for freezing.
2. Make a bag large enough to hold the roots by sealing one end of a piece of bag material to form the bottom seal and label the bag with the content and date.
3. Place the Horseradish roots into the bag and seal the loose ends of the bag to form a vacuum seal.
4. Store in the freezer until ready to use.

Storing Horseradish Whole

The easiest way to store Horseradish is to stick the roots whole into a box of dry sand and place in a cool, dark place through the winter, using the root fresh throughout the winter season.
STORING WHOLE:
EQUIPMENT REQUIRED:
Large, strong box of wood or heavy cardboard
Dry Play Sand
METHOD:
1. Fill the box three-quarters of the way to the top with clean, dry sand.
2. Stick the whole Horseradish root, small side down, into the sand, making sure that there is a void of sand in between each root.
3. Slowly pour more sand over the tops of the Horseradish to cover and place the box in a cool, dry place out of direct sunlight for the winter.
STORING IN VINEGAR:
Large, clean jar with a mouth large enough to fit the roots through
A lid and Screw ring to fit the jar
Fresh, clean Horseradish Root with the tops trimmed off
Vinegar, Usually Apple Cider or White Wine Vinegar
METHOD:
1. Fill the jar half way to the top with vinegar.
2. Place the whole root into the large jar and pour the rest of the vinegar into the jar to within 1 to 1/2 inches from the top and seal.
3. This is an excellent way to store Horseradish, especially if you intend to grate it later. The vinegar can be used to flavor salad dressings and marinades, especially for pork and poultry.

Horseradish Infused Vinegar

Cold Method

This method uses the bottle that the vinegar is purchased in, so be sure to buy a high quality vinegar with an attractive glass bottle.
EQUIPMENT REQUIRED:
1 bottle of good quality apple cider or wine vinegar
Small bowl
Food Processor fitted with either a slicing or gating blade OR
Wooden Chopping Board and Sharp Kitchen Knife
Vegetable Peeler
INGREDIENTS:
1/2 cup of grated or sliced fresh Horseradish root
1 clove garlic, optional
3 or 4 pepper corns, optional
METHOD:
1. Peel the Horseradish root and prepare the Horseradish by either manually slicing or grating the root with the cheese grater OR slice or grate with the food processor fitted with either a slicing or grating blade and process the root.
2. Pour a small amount (approximately 1/2 cup) of the vinegar into a small clean bowl to reserve for later use after the herb sprigs have been added.
3. Place the fresh grated or sliced horseradish root in the bottle of vinegar.
4. Top off to fill the bottle with the reserved vinegar and seal tightly.
5. Place the bottle on a sunny window sill for two weeks, gently shaking the bottle every day or so to mix the flavors of the herbs.
6. Soak off the manufacturer label and relabel with a decorative label.
STORAGE: These herbed vinegars are quite attractive and can be stored on the counter top, pantry or kitchen cupboard.
USES: This flavored vinegar is great in marinades for meat and poultry, in salad dressings and many other recipes requiring vinegar.
Horseradish root vinegar makes a great natural rinse to lighten and add shine to your hair!

Hot Method

EQUIPMENT REQUIRED:
Small Bowl
Wooden Spoon
1/2 cup of freshly grated or sliced Horseradish
Chopping knife and chopping board or heavy cheese grater OR
Food Processor fitted with slicer or grater blade
Vegetable Peeler
Large clean wide mouth jar with tight fitting lid
Sheet of plastic wrap
Medium stainless steel or enamel sauce pan
Good quality apple cider or wine vinegar
Cheese cloth
Funnel
INGREDIENTS:
2 cups of apple cider or wine vinegar
1/3 to 1/2 cup of grated or sliced Horseradish Root
METHOD:
1. Prepare the clean Horseradish Root by peeling the root with the vegetable peeler and either manually slicing or grating the root with a heavy cheese grater or process in a food processor fitted with either a slicing or grating blade.
2. Measure 1/3 to 1/2 cup and place the prepared Horseradish and garlic clove into the bowl.
2. Heat one cup of the vinegar until warm, but do not boil.
3. Pour hot vinegar over the Horseradish in the bowl and stir to mix well.
4. Crush the Horseradish a little to release the oils.
5. When cooled, add the remaining cup of vinegar and pour into a large jar and cap tightly.
6. Place on a sunny window sill and shake every day or so to distribute the flavors for two weeks.
7. Store by pouring the vinegar through a double layer of cheese cloth into a funnel over a clean decorative bottle.
8. Add a few slices of Horseradish and the pepper corns into the bottle for decoration and identification purposes.
9. Label and store in the pantry, cupboard or counter top.

Horseradish Infused Oil

Cold Method

EQUIPMENT REQUIRED:
Medium bowl
Wooden spoon
Vegetable Peeler
Large wide mouth jar
Good quality extra virgin olive oil
Freshly grated or sliced Horseradish Root
1/4 or 1/2 dry measuring cups
2 cup liquid measuring cup
Cheese cloth
Funnel
INGREDIENTS:
1/4 to 1/2 cup of grated or sliced Horseradish Root
2 cups of extra virgin olive oil
METHOD:
1. Wash the freshly dug root of Horseradish and dry with Kitchen Towels.
2. Peel the root with the vegetable peeler and process the Horseradish root by either manually slicing or grating the root with a heavy cheese grater OR process in the food processor fitted with either a slicing or grating blade.
3. Place the grated or sliced Horseradish and the garlic clove in the bowl and crush slightly with the back of the wooden spoon to release plant flavors.
4. Pour half (1 cup) of the oil over the bruised Horseradish.
5. Stir and crush again slightly to release more of the plant oils.
6. Add remaining cup of oil and stir well to blend.
7. Pour into the large mouth jar and cap tightly.
8. Set on a sunny window sill for two weeks, shaking gently every day or so to mix the flavors.
9. Strain oil slowly through a double layer of cheese cloth set into a large funnel in the opening of a clean decorative bottle and cap tightly.
10. Add a few fresh slices of the Horseradish into the bottle, along with the pepper corns for decoration and identification purposes and label.
STORE: Keep the flavored oils out of direct sunlight after the seeping process in a kitchen cupboard or pantry. Oils tend to go rancid if left in the sun too long. The shelf life of flavored oils is approximately six months.

Hot method

EQUIPMENT REQUIRED:
Medium kitchen bowl
Wooden Spoon
Food Processor OR Wooden Chopping Board and Sharp Kitchen Knife OR
Heavy Cheese Grater
Medium stainless steel or enamel sauce pan
Vegetable Peeler
2 cup or larger liquid measuring cup
1/4 or 1/2 cup dry measuring cup
Large wide mouth jar
Cheese cloth
Funnel
Decorative bottle
INGREDIENTS:
1/4 to 1/2 cup of freshly grated or sliced Horseradish Root
2 cups of extra virgin olive oil
METHOD:
1. Wash the freshly dug Horseradish Root and wipe dry with the kitchen towel to dry.
2. Peel the root with a vegetable peeler and slice or grate the root, either manually or in the food processor, and measure 1/3 to 1/2 cup, depending on the intensity of the flavor desired.
3. Place the prepared Horseradish, along with the garlic clove and pepper corns, if desired, into the bowl.
4. Pour one cup of the oil into the sauce pan and heat, but do not boil.
5. Pour heated oil over the Horseradish in the bowl and stir with the wooden spoon to mix well.
6. Slowly add remaining oil into the bowl and stir to mix.
7. Once cooled, place in the large mouth jar and seal tightly.
8. Place jar on a sunny window sill for two weeks, gently shaking the bottle every day or so to blend the flavors.
9. Slowly pour the liquid a little at a time into a funnel lined with a double layer of cheese cloth set on the top of a clean decorative bottle and cap tightly.
10. Add a few fresh slices for decoration and identification and label, including the date.
USES: Flavored oils can be used in almost every recipe that uses oil, from meat, poultry or fish marinades, sautes, sauces, herb flavored mayonnaise, and salad dressings.
STORAGE: These oils will store up to six months in a dark cupboard or pantry.

Traditional Grated Horseradish

I try to keep a small jar of this in the refrigerator at all times. It keeps well for three or four weeks and is great in everything from Bloody Marys to cocktail sauce for cold seafood dishes.
EQUIPMENT REQUIRED:
Food Processor or Heavy cheese grater
Small clean jar (1/2 cup or so) with tight fitting lid
Bamboo skewer
INGREDIENTS:
Fresh Horseradish Root
Good quality vinegar, including white or red wine or light balsamic vinegar
METHOD:
1. Peel the Horseradish root and prepare by either grating the root manually with the cheese grater or processing in the food processor fitted with a grating blade.
WARNING: Resist the urge to bend down close and check the progress of the grating as you will experience an intense "cloud" of Horseradish oil and odor that will make your eyes water and your nose run! Use caution when leaning near freshly grated root!
2. Fill the clean jar half way with the vinegar and spoon the grated horseradish into the jar until full. Stir with the bamboo skewer to mix well.
3. Cap tightly and store in the refrigerator.