Monday, 5 October 2009

Understanding horseradish

Here's our first piece of harvested horseradish! Our friends John and Jess gave us this horseradish to look after and it's doubled in size in about twelve months. The smell is amazing! It's quite herbacious compared to the processed kind. I read that the longer you let a cut piece oxidize, the more fiery the taste.

I also found a cranberry relish recipe which uses a bit of horseradish, so will give that a go. Ah, that nose-clearing sensation!

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