There was a restaurant in Seattle that served a shredded horseradish with a roast beef dinner.. the horseradish was not real hot and had a lot of flavor it was very fresh. It had the texture of finely shredded carrots . How could make this and the ability to tone down the heat ?
Fascinating, my grandfather used to grow&make it ,but I forgot all about the rules till I read this thank you all for bringing me back some fond memories of a happy childhood waiting patiently at the back door whilst grandfather used a meat grinder outside in the garden,fresh horseradish he’d say gl”good for what aills you” so am also interested in the immune system comments above please share recipe
Can you buy horseradish root locally (Sacramento/Carmichael)?
Hi Sarah, I often find it at the Whole Foods at Arden and Eastern.
Thanks Elise! :)
Harvesting horseradish should only be done in months that have an “r” in them. Interestingly, these are all the colder months in North America. I believe it’s due to not exposing the roots to heat that would potentially allow fungus to grow but you’d have to research that. I also process and freeze in ice cube trays and it works great.
Thank you for this , I just dug my first horseradish on my homestead an hour ago and found your article . My plants are huge and wild behind my house and were planted by the original owner in the 1930’s !
My mother’s neighbor swears that horseradish is best if dug after Sept. 1st. I don’t know why but I got some this year from her and it was strong I got enough to can but can’t find a canning method for it .
What very interesting ,intelligent. Comments! Thank you.
I just made a fresh batch and had to run an extention cord outside for my food processor. For some reason this year its very stong. We love horseradish on everything plus whats a bloodymary with out horseradish.
My grandmother( died at age 95 in 1984) had a very long horseradish row along the edge of her garden. Her rule was….. Never harvest horseradish in months with an “R” in the name.
A quick comment about your Grandmother’s rule: “Never harvest horseradish in months with an R in the month.” I planted a bunch of roots this spring and the rule I was given was: “Harvest horseradish only in months that have the letter R in them.” That makes September through December, then February through April. Have you had anyone comment about your Grandmother’s rule? I just dug some today, 9/2/16 and gave it all to my son because he has been waiting for the first “R” month like I told him. I read this post after giving him the freshly dug horseradish today. Guess I can wait to hear back from him or someone that reads my comment to this post. I too have been patiently waiting for my horseradish to be “ready to dig and process.”
10-4. Not the first time I remembered something incorrectly
LOL, happens to me too!
Yep, I’ve been told the same thing. Only harvest horseradish in months with an R. BTW, January has an R in it too. So basically harvest Sept through April. Depending on where you live. You want to harvest when it’s relatively cool. Here in Sacramento September is still a hot month. Better to harvest here Nov through February.
how do you get it keep more than a few weeks
Don’t prepare it until need it or plan on using it. The tubers ahould last a year in the fridge. Then you can plant extras or ones that don’t look so good for the new crop.
I have never had fresh horseradish except from a restaurant. A friend of mine came to see me last year and gave me secret her father used, and it really work, with jarred horseradish from store to keep it fresh. Put lid back on after use and the upside down making sure the horseradish is up against the lid and it will not turn brown. Stays fresh.
So no one seems to be able to answer the direct question, or not that I have seen it anyway… Is it possible to pressure or hot-water can horseradish after it has been prepared so it can be stored? I do not wish to keep unused canned horseradish in the fridge or freezer. thanks!! -Brian
I would google that question.
Brian I just pinned a recipe for canning horseradish – do a search on pinterest. From what I have learned a lot of potency will be lost but you will still have the flavour, just not the same bite. When I was a kid (50 years ago) it was my job to help my grandfather dig & grind the horseradish every spring so after he passed I did it myself. We would do it with a hand-grinder & leave all the windows & doors open. We still had to take turns running outside to breathe & stop eyes & noses burning lol I haven’t done any for years but after buying a bottle of that insipid stuff from a grocery store I’ve decided to try grinding it myself again. I think I will try freezing the root but I have a large deep-freeze. I can only suggest that you process small batches each time & wait for a few minutes before you add vinegar so you will have the potency.
I put the prepared horseradish into ice cube trays, freeze then put cubes into ziplock bags in freezer. Thaws in seconds in microwave. Lasts ages.
Great idea. Thanks!
I made horseradish today, I can it (glass jar, ring and lid) my grandma did so as well! Just make a big batch and make sure your jars are filled to the top with a little airspace, hand tight your jars, put into a canner and fill canner with water to 2 inches above the top of the jar, and bring to a hard boil, time it for 15 minutes. Carefully remove jars and let them cool!! Lasts years!
Heat used to process horseradish killed all the spice heat in the stuff I processed
Thx for this great preparation idea! Now I´m curious to read what you actually do with your prepared horseraddish? I have several plants in my garden, but all I ever come up with, is making a dipp :D
Hi Marianne, I dollop it over steak. It’s the best!
Love it on hard boiled eggs, especially at Easter :-)
My mother always used a meat grinder, the old style hand crank ones that clamp to to a table. She clamped it to the picnic table and ground it outside, us kids would stay far away. I just found a meat grinder at a yard sale and I have horseradish growing. It’s time I give it a try. Thank you for the info here.
Great idea to use a meat grinder!
I have been making horseradish for 50 years and find for the most pungent result dig it in autumn /fall when the leaves start to die back add good vinegar 6-8percent acetic acid plus salt keeps for 12 months in the fridge if you harvest in spring you will get the flavour but it will not have the strong pungent effect as when harvested in autumn ,if you like the flavour but not the potency then add some boiled finely grated beetroot this is very popular in Europe
Hi. I live in South Africa and I really struggle to get horseradish here. I have a recipe for the immune system where horseradish is one of the ingredients. If there is anyone from SA reading this & knows where I can find some, kindly reply on this site. Thanking you kindly.
Hi Meone…please share your immunity recipe. I have immune problems. Thank you!
I find horseradish grows fantastically here in South Africa and it does not seem to matter what time of year you harvest since the size, taste and strength is constant. We plant in raised beds with well composted soil. You are welcome to try out some if you are close to JHB
Meone you still need some roots?
Oh, and I do the same as Edward above – straining off the excess vinegar and adding it to the next batch. (Thrifty minds think alike!) I will take his advice and freeze some prepared horseradish so I can have it year-round!
My ground excruciatingly slow in thawing this year and I have been craving fresh horseradish! Finally got enough of the roots today for a pint. Was glad to hear about delaying before adding the vinegar as I like my root very pungent! (My hubby says I have no taste buds!)
If I may respectfully make a small correction in nomenclature, however… Horseradish does NOT form nor grow from tubers but rather from root cuttings –but it does that VERY well. :-)
Once, many years ago, I made the mistake of tilling a bed in which I had THOUGHT I had got enough of the main roots out to not worry — and ended up with a big area full of young plants – all sprouting from the chopped-up bits of root left in the ground! I struggled with those shoots for a couple of years, eradicating them from where they did not belong!
I got my current plant 2 years ago by planting a single crown (growing top) that I had cut off a chunk of horseradish root I had purchased in the grocery store for much cheaper than thru a mail-order nursery! That plant now has yielded me enough crowns to replant that I will have about 8 horseradish plants to harvest in a couple of years.
I dig mine in the spring as soon as the frost is out. I have a backhoe come in to dig it. I then scrb it with a plastic “chore girl” or peel with a potato peeler. I run it thru a grinder as fine as possible, then a blender with white vinegar. I drain off the excess vinegar with a wire strainer and reuse the recaptured vinegar, adding more for the next blender batch as needed. I then jar it and freeze it. It last for years frozen. I live in South Dakota.
For those wanting a time to dig: I had an “old timer” tell me that the colder the weather is when you dig it, the hotter the horseradish will be. For us here in Kansas, that means Thanksgiving-Christmas time. (After a few frosts, but the ground isn’t usually frozen too hard yet.) My Dad ALWAYS grinds it outside & adds vinegar as he puts it into jars (just to cover). We’ve had horseradish a few years old in the back of the fridge that was too potent for my taste (which doesn’t take much).
I wear a scuba mask when I make it…helps a lot & is way easier to get your hands on than a gas mask.
To get a hotter final product, you need to wait to add the vinegar. The longer you wait, up to three minutes, the hotter it will be. The vinegar stabilizes the heat of the horseradish at the point when you add the vinegar. If you add the vinegar too soon, much milder final product will be produced. If you wait to add the vinegar, the hotter it will turn out.
Hope this helps.
Peter – I worked in a restaurant (about 25 years ago) that did exactly that. To get the coarse grate with the long shreds, we would use the shredding plate on a commercial Hobart mixer. I don’t remember the proportions, but the two ingredient differences that I can remember are (1) we used cider vinegar instead and (2) we also added some sugar. I also remember the restaurant preparation having more moisture than this one.
I used to work at a restaurant (long out of business now) that would serve fresh horseradish with prime rib. It was coarsely grated, almost julienned, and it was served in a small mound, about 1/8 cup, with each order. It was quite mild, and delicious. Alas, I worked on the waitstaff and never paid much attention to how the kitchen staff actually created the food I served. Now, I’d like to serve it with this year’s Christmas dinner, but can’t find anything that looks like it. It really wasn’t a sauce; it was just shredded.
Do you have any ideas?
You can refrigerate the root after digging it up to preseve it until you find time to grind and prepare.
If the roots you dug have shriveled some, ho ahead and grind or replant in ground or large planter.
Also if you hand shred or grate it is fierce, use caution. But its so much fun and this is my favorite way to put in on a Caesar salad, just fresh grated with a touch of vinegar!
I have quite a few horseradish plants growing and spreading, and want to make Horseradish Honey to soothe sore throats and coughs, has anyone tried this? I tried it recently and felt the horseradish wasn’t quite as hot as I would like; wonder if it needs a bit of acid (rice vinegar maybe) added to the honey to bring out the heat and alkaloids?
Can you use prepared horseradish instead of freshly grated interchangeably in a recipe? Do you have to use more or less or the same amount if using the prepared horseradish? Thank you.
Freshly grated and prepared horseradish is very strong, much stronger than prepared horseradish you buy in the store or homemade that has been sitting around for a few days. I would just use a little less. ~Elise
I have several times put refrigerated (not frozen)cubed horseradish roots through a propeller type food proccesser reducing the cubes to chunks smaller than lentils and then spoon mixed this horseradish with a couple ounces of white vinagar. Although the fumes from these simple preparations caused intense irritation to my nose and eyes that assured me of the potency of my horseradish, and although the mixtur were promptly refrigerated in sealed jars and consumed with fish a half hour later, the horseradish was in both cases tasteless and dull.I have no idea what I must do differently to preserve some horseradish heat and taste for even a matter of less than an hour.
Thank you for this site. I found it most helpful. I love the taste of horseradish and its medicinal values. I have recently been diagnosed with celiac disease and cannot find a gluten free horseradish product in the local stores. With the wonderful information provided here (and a gas mask) I can now make my own. Thank you again.
i live in new zealand central north island
where its very frosty in winter when is best to
plant and harvest also will it grow in a pot
No idea, you may want to consult a gardening site for that information. ~Elise
hello home made horse radish lovers who cant wait till spring, so here is how its go.april 1 dig the root up. but first step by step,have a friend give you some top,s of root more the better.first time tell him or her to cut the root 1/2 inch down from top of root. plant top,s 1 foot apart.IN SPRING YOU WILL SEE WHAT THE TOPS LOOK LIKE. keep grass away from tops all soil around tops. when if you need mark down when plants went in april 1. most in portment let grow for >2 years or more if like bigger longer horse radish a friend she 84 only dig when there a r in the mouth in it. april 1 plant and dig.. rest as they say…
Most of the horseradish I have found at the chain grocery stores has a dried out factor. So, I have learned that if you soak a dried root for about 24 hours, it gets hydrated to seem fresh. It may not be quite as good as just dug up root, but it have the “sinus clearing factor” and can provide the bite you want. My mom’s (79 yo) tried and true preparation is grating the root, then a short bake in the oven, and finally adding vinegar, salt, sour cream and a little sugar for a great creamy horseradish sauce. The longer you bake it, the milder it will be. However, the kitchen can be eye watering and sinus clearing.
I use the leaves chopped in salads,adds just a touch of horseradish flavor
I am trying to make the hottest horseradish that can be made. Can anyone help me? TY Eric
I dug up my horseradish and haven’t had the time to grind it down, it now seems to be dried out is there any way to reconstitute it? I cut off a small chip by the crown and it smells great. I’ve done the horseradish for years but never got delayed in grinding it down. I have fall cut plants and spring cut plants and I can’t tell the difference they all seem to have the same “sinus clearing factor”. Kosher Salt added seems to take away from the sting but preserves the taste and longevity. So, are my dried horseradish ok to grind up? add water? Soak them?
Great question, no idea on the answer. ~Elise
I have been making my own horseradish for the past five years and I have read two different ideas when it come to adding vinegar. One was that by adding vinegar it stops the radish from getting hotter but one of the above posts says that by adding vinegar it makes the radish hotter. WHICH is correct?
Also, should you grind up the radish and freeze it or should you freeze the whole root?
Thanks for your comments!
From what I understand the vinegar keeps the horseradish from losing too much heat. It will mellow out over a few days anyway, but would lose its punch faster without the vinegar. As for freezing, I would freeze the whole root, then defrost before processing. But don’t hold me to that, as I haven’t actually tried freezing either the root or the ground root. I do know that the roots don’t suffer when they are in the ground over winter, so freezing them should be fine. ~Elise
I just got done digging up my horseradish for the first time, and was looking how to prepare it.
Thanks, it is such a simple process. I love prepared horseradish on ham & roast beef.
I have been growing Horseradish for years. I have three nice plants in my yard. Any time I want some I just dig up a part of the root. “If you cut off the top of the root with the green part you can replant it in the same spot you pulled it from this will start a new plant” I peel off all the outer layer cube and put into a food processer I have found that if add a little water and about a 2 oz “Vodka” with just a splash of lemon juice it will stay longer in the refrigerator and a lot longer in the freezer. and retains the flavor and heat for months. I have heard people put it in bottles but I find a high quality freezer bag works better.
Is there any advantage in returning some of the water from grinding horse radish back into the mix? Is there a suggested proportion of water and white vinegar?
No idea. ~Elise
I buy several roots at a time especially when it is on sale. I wash the roots and then wrap them in freezer paper. When I want to make fresh horseradish, I take out a root, cut it into small pieces for processing, The frozen root seems to give me a better and finer grind, I wait the ten minutes before adding the vinegar and I only use the least amount of water when it is grinding. All of the people I give this to say that this is the way horseradish should be. Fresh and hot and yes I tell them to sniff when the jar is open.
I grind up the roots in a food processor and wear a gas mask. I do not use any salt, just the ground root and vinegar. Reason for the gas mask is many painful hours using a hand grater, outside on the back porch, to process the roots when I was a kid…it was always my job to do the horseradish.
I used your method to make some horseradish for a fresh potato salad and it was great! posted a how to for the root as well as recipes for creamy horseradish sauce and the horseradish potato salad here: http://theweekendgourmande.wordpress.com/2010/07/04/kitchen-firsts-homemade-horseradish-potato-salad/
I grind up horseradish in the spring for my family and friends. Some years its hotter than other years. Am I adding the Vinegar too soon the years it’s not hot or is it the root’s age or something else? I hope to make make my recipe so it’s very hot every year.
Hi Alex, great question. I don’t know the answer. It could be due to just that year’s particular weather conditions. I don’t think you can add the vinegar too soon. The sooner the better if you want the horseradish to be hot. Though keep in mind that homemade horseradish will lose heat as the days go by. ~Elise
I think you actually want to wait on the vinegar to make the root hotter. Vinegar stops the reaction that creates the heat. More Time = More Heat.
I dig my horseradish in the fall and the last couple of years it has been bitter, any comments.
From what I’ve researched, digging in the fall is good if you are propagating your horseradish. The main root should be returned the ground as it can be woody and bitter. Use only the smaller, newer roots. Horseradish will go bitter after it ages so use it quickly and be sure to add vinegar as soon as you grate it.
All I have read about harvest times relates to northern climates. I am 50 miles south of Tampa and planted tubors in September. They are flourishing so when should I harvest?
After peeling and then cutting up the root into pieces would that not be a good time to freeze it in small bags and then just remove it from the freezer when you want to make some sauce?
You could try it that way. Let us know in the comments how it turns out for you if you do. ~Elise
Does prepared(store bought) Horseradish need to be thrown out when the expiration date is up?
Probably a good idea, don’t you think? ~Elise
The best time to dig up horseradish is in the spring time, late spring; if you wait to long it does get tough and is not very good.
I am looking for the recipe on how to (can) pressure cook home grown horseradish. Does anyone have directions? Thanks very much.
Thanks for all the information; I just bought a horseradish root today-my brother is here visiting from FLA & insists that commercial horseradish sauce isn’t as strong or good as freshly grated. So I began searching for information and advice & I like the comments added here.
The root is best dug in the early spring before the tops come up. Or late fall after everything has went back to root. I just got done making 5 pints.
When is the best season to dig the root?
Great question. I have no idea. ~Elise
Harvest horseradish only with the letter R in it, SeptembeR, -ApRil, etc.
If it frosts in your part of the country wait for the first hard frost to make it hotter My Grandpa Taylor owned a commercial horseradish plant and that was his advice . I am 70 and have make it all my life People have tasted mine and said it was hotter then theirs Only use white vinegar Try it with a mayo, splash of mustard and a dap of horseradish for crackers and cheese Make sure you take all those little hair thin roots and replant to have more plants .
Thank you for the advice Patty!
Can you plant it in a big pot for starters? Since the roots seem to set themselves into the ground pretty good and is hard to get rid of if no longer wanted.
It would have to be a pretty large, tall pot!
I tried using a blender once, but the texture wasn’t as nice as hand grating with a rasp or small grater. A restaurant in Carmel, CA serves their prime rib with horseradish julienned, so experimenting with different textures, not only enhances the falvor, but experience as well. Thanks for keeping it simple!
I always had trouble keeping my horseradish white, untill a friend of mine who makes it also told me to wrap the jar in a BROWN BAG, keep in Ice box. No trouble since.
If not opened once jarred how long does horseradish last? If you don’t mix it with ingredients does it last longer?
I have been making horseradish for about 15 years. Never used water or salt. Just used white vinager but I strain every batch and squeeze out some of the juice enough to keep a nice texure and use for mixing. I will add small amounts of vinger when needed. It seems to work great because my longest horseradish in the fridge was over 3 years old with no color change, personally I think it got stronger. I have canned horseradish and for a good trick is to tell the person if they want the full effect they should smell it when they open it.
Can Horseradish be canned ? I would like to give it away as Christmas gifts.
I do believe so, though it loses its potency pretty quickly, which it is why it is best to eat freshly made. ~Elise
you wanted a recipe that’ll keep for a long time. Just make sure your vinegar is a sound pickling strength (6-8%) and follow the recipe without using water. The strength will diminish over time, but not the flavor. Seal tight in many small jars (acid proof) and keep all in the fridge.
Tip:- Exposure to air activates the enzymes that produce the heat, the longer the exposure the hotter the sauce. I peel and chop them under water, then process them without adding the liquid/vinegar until various times have elapsed (0-10 mins).
I haven’t tried this, but apparently ice-cream with horseradish sauce (zero heat, lemon juice not vinegar) is served in some top-end restaurants!
Also, try Horseradish.org (there’s someone for every kind of obsession…).
Great tips, thanks Bryn! ~Elise
I need a recipe that will last up to a year.
The acidity of the vinegar should keep the color white for the month or so it’s good.
Note that lemon or lime juice will also help keep the color (and I believe, though I don’t know, should preserve the hotness level.)
Freezing should work well–leave room for a bit of expansion (~10%) of the ice.
Note that processing horseradish is closely related to chemical warfare work–best to do it outside in a “well-ventilated” OUTSIDE (WINDY is good!) area.
One of the largest grower processors is located about 25 minutes from here–they use gas masks while processing.
This processing problem is, in and of itself a good reason to make a larger batch and freeze it is small doses.
The ‘bite’ of any particular brand of horseradish will very some with shelf-time, but the main reason that they tend to ‘bite’ less than fresh is that the market mostly prefers that strength. There are brands with more ‘bite.’
Note also that you do NOT want to plant horseradish anywhere except it’s permanent multi-year location. It is very difficult to eliminate once established as every tiny bit of tuber must be removed or you will have new plants.
If you learn to recognize the plant (and it’s pretty easily identified,) or ask gardeners around town, someone will happily give you a tuber for your own plants–or just to grind.
Nobody ever has a shortage of the stuff once established.
How do you keep fresh ground horseradish from turning gray after a day or two in the refrigerator?
My father made it for years and we used small bottles like baby food jars and froze them. then we would take one out when we needed one.
First time visitor, I am looking to find out how to make horseradish. I’ve never done it before. Is there any way to make this and can it so that it will last for mor than 3 to 4 weeks?
I would like to make some of this sauce and keep it all winter and spring at least.
Note from Elise: Given that you are working with a root, and roots do quite well in the ground, the thing to do is to just pull up only as much as you need for a small batch, a batch that you would go through in a few weeks. The chemicals that give horseradish its pungency are volatile, they just don’t hold up over time, which is why commercial horseradish isn’t nearly as strong as freshly made.
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