My dad always said “This will clear your sinuses”! Horseradish has the most growth from the end of summer into early fall so harvesting should be delayed until just before the ground freezes, usually November to December so we are getting close. Though horseradish is a perennial, it is most commonly grown as an annual and harvested each year when the leaves have died back from frost.
Dig a trench alongside the row of plants exposing the roots. Use a shovel or pull the plants by hand toward the trench releasing them from the soil.
Remove the foliage to about one inch above the crown. Remove smaller, side roots and collect the larger roots for storage. Smaller roots can be cut into six- to eight-inch-long sections and planted now for next year’s crop. Alternatively, you may choose to leave horseradish roots in the ground until spring. Apply a thick layer of mulch to prevent the ground from freezing and harvest as needed. Horseradish can easily spread throughout the garden if not contained so harvesting each year is important.
Wash the roots thoroughly and dry before storing in plastic bags in the refrigerator. When preparing horseradish, peel the roots and cut into sections. Blend the root pieces along with a little water and a couple of ice cubes. When blended, horseradish releases oils with strong fumes that can be an irritant. This is what gives horseradish the strong flavor but use caution when opening the blender to avoid getting it into your eyes. Incorporating vinegar stops this reaction. If vinegar is added immediately after blending the horseradish will be mild. Wait a few minutes to add the vinegar if you want a stronger flavor. Two to three tablespoons vinegar per cup of horseradish is sufficient. One-half teaspoon of salt can also be added for flavor.
