Horseradish -- Harvest

The adage goes that horseradish can be harvested in any month that contains an "R"; that eliminates April, May, June, July and August.

Horseradish is a perennial and grown from root offshoots or small roots discarded instead of grinding.

Grind horseradish in a well ventilated room. Better yet, do it outdoors. Wash and peel the roots. Dice pieces as you would potatoes for hashbrowns. Place in grinder or blender with a small amount of water to cover blades and a couple ice cubes. Don't fill the jar too full. Cover tightly.

Vinegar or lemon juice is used to stop the enzyme process that gives horseradish its bite. Add two to three (2 to 3) tablespoons per cup of horseradish with a half (1/2) teaspoon salt. Add immediately for mild sauce; wait three minutes for a hot sauce.

Store in covered glass jars in the refrigerator or freezer.

For more information on horseradish, refer to the University of Illinois bulletin: Illinois Horseradish, A Natural Condiment, Circular 1084.