www.sausagemaking.org

Six kilos. There is a funny story about it. In Sweden we have a law, the "Every Man's Right" that states that anyone is allowed to pick berries, fruits, mushrooms etc, even on another one's land. However, this right does not comprise roots, so when I was there with a spade, the police came and said that it was forbidden to dig on state property (they obviously had nothing better to do at the moment). I called the local authorities and got a written permit to harvest as much horseradish as I wanted on their land, and here we are. Wild horseradish is much more pungent than the stuff found in supermarkets. The green sprouts resemble genuine Japanese wasabi, that costs a fortune.

wow! - what are your plans for it?

I grow this in a 'manhole ring': two oblong concrete things that inspection chambers for sewers are formed of! I have to say that I tend to leave it for two years to get larger, 'cos it's an absolute pain to peel, and process, as Grisell will no doubt, testify.

I have to say that I've never thought of using the leaves (or base of the leaves), I thought that they were, if not poisonous, not particularly edible.

Some of those look like fresh sprouts Grisell? They're the sort of thing I'd expect to see in Spring rather than Autumn? Have they been cut back?

How do you process and store them?

Phil

I just freeze them. Coming to think of it, I don't have enough space in the freezer, so I probably picked too much. Oh yes, the sprouts are delicious - don't waste them!

http://www.eatweeds.co.uk/horseradish-l ... and-squeak

May be an rural myth because the older leaves can be quite bitter Phil.

Thanks both.

Phil

saucisson wrote:http://www.eatweeds.co.uk/horseradish-leaf-bubble-and-squeak

May be an rural myth because the older leaves can be quite bitter Phil.

Thanks! I'll try that with the leaves next year. Another use is to wrap cucumbers in horseradish leaves when pickling. It both preserves and improves taste.

I too will give it a go. the leaves are past it now, so it'll have to wait till next year. I imagine it will be nicer with the young leaves.

Phil

I took one root and put it in a pot a my kitchen window. It grows fast in the warm kitchen and now I harvest several leaves a week from it. Great in salads and on sandwiches with meat.

BTW, the horseradish that didn't go into the freezer two months ago was left in a sealed plastic bag in the refrigerator. It's still fresh, sprouts and all!

grisell wrote:I took one root and put it in a pot a my kitchen window. It grows fast in the warm kitchen and now I harvest several leaves a week from it. Great in salads and on sandwiches with meat.

Great idea!

Phil