22 October 2015 Horseradish 22 October 2015 Horseradish (Armoracia rusticana) One horseradish plant was harvested and made into horseradish condiment. Two root pieces were placed in pots and buried in the ground to overwinter for the 2016 harvest.They will be moved to a final location in the Spring and removed from the pots. The roots obtained were rinsed and placed in a clothes washing machine to give a through cleaning. The remaining color does not affect the whiteness of the finished product to any degree. This method also make processing quick and simple. Roots were made into condiment by simply adding vinegar in a blender and beating to the desired texture. Excess vinegar was drained off through a screen. Extra roots were vacuum packed and stored in the refrigerator. Condiment will be made as required. This method prevents discoloration and means fresh condiment when required. The refrigerated roots last almost indefinitely. If blending large amounts it should be done outdoors, since the fumes can be overwhelming.
