I’m on the verge of tearing out my horseradish only after one season of growth. I was warned about how invasive it is, but even then it has surprised me. But I can deal with the zombie plants that won’t die…what really bothers me is that it isn’t very pungent.
Oh yes, when I grate it up in the blender; it knocks my socks off like it should. But within minutes or even seconds…thats it. I get almost nothing. I have to shove in nearly a teaspoon full in order for my sinuses to explode and go numb. The stuff I buy from the store takes perhaps one fifth that amount. It is worse after just a few hours…essentially nothing. So I’m convinced the chemicals that cause this are dissapating too quickly or they were never there in high enough quantities in the first place. Is there a ‘proper’ way to prepare horseradish that best preserves the isothiocyanate kick that incapacitates me as I so crave?
And I’ve used vinegar with a splash of lemon juice as an antioxidant.
still bland. Maybe I’m grating it too finely and breaking all the cells up where they release the flavor.
I’m giving them till the weekend. If I’m not convinced the plants are capable of chewing my nose off, I’m digging them out before they become impossible to control.
Sounds like you’re adding the vinegar too soon, or perhaps letting the mash get too warm. I always use plenty of ice, and carry out the process outside so as not to force everyone else out of the house:
Squink, that’s exactly what I was going to suggest. The vinegar is probably being added too soon. As you noted, vinegar stops the reaction that creates the “hotness” of the horseradish. Wait about 5-7 minutes before adding the vinegar, then store it immediately in the fridge, and you should be fine.
I am not a horseradish expert. But you may be able to control it by cutting the bottom out of a plastic pot, sinking the pot into the ground and planting the horseradish inside of it. The pot will keep the roots from spreading. If your horseradish is springing up all over the place you may just need a thicker layer of mulch to keep the seeds from germinating.
Wow… Nice to see a new preparation method. 40 years ago, it used to be my job at family holiday dinners to grate the horseradish with a hand grater. The taste was wonderful, but the process oft had me hanging my hands out of a window, and pulling the pane down on my arms.
plastic weed barrier down the row at least 12" down may also work, cut a slit with a flat spade and sink. if you have a long row this is an easier barrier.
I was digging roots well below a foot in my garden yesterday, its not the seeds that make it so invasive, just the spreading roots. I was surprised at how deep they were and how many I missed from pulling the plants up last fall.
Now that I have a better method for preparation I might give them a reprieve, but seriously, Dude, These are zombie plants that I have to give some thought to about killing in case I get overwelmed.
The ice keeps the blender from “cooking” the horseradish and killing the reaction that way. Same basic reason sausage makers add ice to the buffalo chopper when processing large amounts of meat.
I’m trying to figure out how to plant raspberries without them taking over my yard, too (like they did in my last yard - I left a little bit of root in the ground accidentally - I think you can imagine what happened). Maybe I’ll try the huge bucket method.
You will probably want something bigger than a plastic bucket for this. Google “root barrier” or “bamboo barrier” or “raspberry barrier” for some ideas.
Great, now I’m picturing planting raspberries in a big plastic landscaping pool. Come to think of it, I saw one for sale on a used items site yesterday; maybe that would be the way to go.
