Valentine Gift Sets

I have to admit we were well into January before I realized Valentine’s is right around the corner. It's time to think about that special someone for Valentine's Day.  And I will make it easy for you, just click and order--no need to shop or mail.  I'll do it for you. You'll have to order right away, though.

Here's what we've got for the romantic day:

Premium Valentine's gift set: You get Pink Champagne Bath salts, Champagne truffles, Fizzing Romantic Rose salts in a test tube, and a bottle of luscious body lotion.  Comes in Romantic Rose scent, unless you request another scent. Beautifully packaged in a pink & red Pillow Box. All this for $24!

Pink Petite Valentine's gift set: This lovely set includes Pink Champagne Bath Salts, luscious body lotion, and fizzy bath salts. This one is also beautifully packaged, ready for gift-giving, and scented in Romantic Rose, unless you request another scent. Just $15 for this set!

Sizzling Conversation Set – This set contains three Fizzy Bath salts, each in a test tube and packaged in an organza bag. Three scents or one single scent.  We will package the romantic rose or any other scent you choose.  They're cute, unique, and only $10!
 
Pair of Hearts: This cute paring is perfect for a wife, girlfriend, friend, or anyone you'd like to bestow a novel, but inexpensive gift on.  This pairing is a lavender bath salt blend with a lavender-based Herbal Tea.  Nestled on colorful shred in a takeout box. Ready for gift-giving. It's a great little something for only $5 






Fragrances available: Lemon Citrus (a grapefruit, orange and lemon blend), Romantic Rose, Lavender, Lavender Patch (lavender & patchouli), or Dreamy Herbal Blend (notes of Palmarosa, Lavender, and Clary Sage marry to create a provocative blend)

To see other items from the Backyard patch, check out our Website: www.backyardpatch.com or our Etsy Shoppe where we post all the seasonal specials like these gift sets.

Recipe for Today - Cold Pasta

My customers at a recent Garden Show asked me how to use some of the mixes they previously purchased.  So I decided that I should share a recipe or two a week using the mixes I make and sell. 

Between my husband and I experimenting with the mixes and recipes is something we actually do all the time, but what I realized is that cooking is our hobby and it may not be everyone’s so to make it easier, I will do all the work and experimentation and you can make the recipes and take all the credit!

In the summer something quick and simple is always called for.  I like to turn to pasta for something flavorful that will mix with both vegetables and proteins for a quick and tasty one dish meal.

Today I am sharing some of our favorite recipes for hot and cold pasta dishes that you can whip up in no time.  In fact a couple are great to take on a picnic, so dig in and enjoy!

Pasta Confetti

1 ½ to 2 cups small shaped pasta (wagon wheel or orzo, acini di pepe, ditalini, falafel (bow tie), etc cooked according to package directions

2 – 3 red, green or yellow bell papers, seeded and finely dices

1 medium cucumber, seeded and finely dices (peeled if not organic)

1 medium carrot, finely dices

2 -3 scallions (green and white parts) finely sliced

¼ cup fresh chopped parsley

For Dressing

½ cup extra- virgin olive oil

3 Tbls. lemon juice

1 clove garlic, finely chopped

1 ½ Tbls. Salt-free Lemon Chive Dressing Herb Mix

Combine cooked pasta with vegetables in a large bowl.  Whisk together the dressing ingredients and pour over pasta mixture.  Toss to combine well.  Serve warm, chilled or at room temperature.  This is a great picnic pleaser.  It is light, fresh tasting and packed with vegetable flavors.

Pasta with Garlic & Basil

¼ cup extra-virgin olive oil

½ cup chopped prosciutto or other salt-cured ham

6 to 8 plum tomatoes

3 Tbls Garlic & Herb Combination, separated.

salt & pepper to taste

1 - 1 ½ lbs. cut pasta (like penne, ziti, or rigatoni) cooked according to package directions

Heat oil over medium heat in pot large enough to hold cooked pasta later.  Sauté the ham until the warmed through.  Add the tomatoes, salt and pepper and simmer covered for 10 minutes.  Add 2 Tbls of Garlic & Herb Combination and continue cooking for another 5 minutes.  Drain the pasta when tender but firm (al dente) and add to the sauce.  Add the remaining Tbls of Garlic and Herbs and toss the pasta, adding a little pasta water if the sauce is too dry.  Serve sprinkled with parmesan cheese.  Serves 4 to 6.

Italian Pasta Salad

½ cup prepared Backyard Patch Italian Dressing/Marinade

1 cup spiral pasta, cooked according to package directions

¼ stick pepperoni, sliced thin

1 can black olives, sliced

1 cup crisp cooked broccoli, chilled

Cook pasta according to package directions, drain and rinse in cold water.  Place in a large bowl and toss with prepared Backyard Patch Italian Dressing and Marinade (acc. to dressing recipe.)  Slice olives and pepperoni and toss into pasta.  Cut broccoli into bite size pieces and toss gently into pasta.  Refrigerate for 1 hour before serving.  Serves 4 to 6.  This one travels well and I use it for quick spur of the moment picnics.

Happy picnicking!

Herbs to Enhance a Diet

Dieting resolution getting you down already?  Could it be that you are thinking in order to be low-cal it has to be bland and boring?  Here are a few tips to liven up the diet plan using herbs!

1. Variety is the spice of life, and it’s good for you, too. Variety means good nutrition. Instead of the same old apple, orange and pear, try a mango, a kiwi fruit or a persimmon (fruits that are unfamiliar to your taste buds, but commonly found in grocery stores nationwide). Different foods contain different nutrition, so it’s best to eat a variety.

2. Try a food that you’ve never tried before. If you see chicken on your meal plan, try Cornish hen instead. Instead of tuna fish, make a sandwich with canned salmon. Use low-fat mayonnaise or even nonfat yogurt instead of full-fat mayo. Try some mustard mixed with the mayo… it will make your “regular” sandwich more interesting.  Or even better, try an herbal mustard, like this one:

Herbed Mustard

2 C. prepared hearty mustard

1 tsp. dried oregano, crumbled

1 tsp. dried basil, crumbled

1 Tbs. dried tarragon, crumbled

1/4 C. herb or white wine vinegar

Directions

Pour mustard into large mixing bowl. Add the herbs and mix. Gradually stir in vinegar. Place in a covered jar and refrigerate for a couple days for flavors to blend.

Yield: 2 cups  Great on sandwiches, as a baste on fish or chicken or even as a pretzel dip.

3. Try a smoothie. A sweet smoothie is a great way to get a serving of fruit and nonfat dairy into your day — and it’s delicious! Whip up a cup of nonfat milk and one-half cup of nonfat yogurt in a blender with some crushed ice and one-half banana, or a cup of berries. You can add a little sugar or honey (approximately 20 calories per teaspoon) if you choose.

Herbed Smoothie

1/2 cup frozen fruit of your choice

1/2 cup fresh fruit of choice

3/4 cup milk, soy milk, almond milk, rice milk, etc.

1/2 cup herbal tea or green tea

1 scoop protein powder of choice

1 tsp. honey

Mint leaves or fresh orange slices (optional)

Directions:

1. I use frozen fruit in place of ice cubes in my smoothies because it builds a richer flavor. You can choose any fruit, herbs and protein powder that you like. My favorite smoothie combination includes frozen strawberries, fresh banana, soy milk, vanilla whey protein and green tea.
2. Add all of the ingredients in order to the blender. Doing this will help prevent clumping when it's time to blend.
3. Pulse for several minutes until the smoothie is well blended. If it's too thick, add a touch more milk or milk substitute and blend until smooth.
4. Pour into a glass and garnish with mint leaves or fresh orange slices if you like. Or pour into a large, reusable coffee cup.

4. Eat more often. If you’re not succeeding on your weight-loss plan this week, try breaking your meals out into mini-meals, and eat every two to three hours to maintain your energy and to avoid hunger.

5. Eat breakfast. And lunch! And dinner! Skipping meals will backfire, and your metabolism will suffer for it. Your meals don’t have to be large! A serving high-fiber cereal and nonfat or low-fat milk and a piece of whole fruit will provide protein, carbohydrates and a little fat. This will give you energy to replenish your body from the previous night’s “fast.” Eat breakfast for dinner and lunch for breakfast. If you’re bored with your routine, challenge yourself to a new experience. There’s no rule that you have to eat the same way every day. Have your breakfast meal in the evening, and enjoy your dinner meal at lunch. You won’t be bored!

Or have a fist full of home-made granola.  Here is a recipe a friend shared with me.

Homemade Granola

 3 cups rolled oats

 1 cup wheat germ

 1/2 cup chopped walnuts

 1/2 cup raisins

 1/2 cup dried cranberries

 1/4 cup sesame seeds

 1/4 cup maple syrup

  2 tablespoons molasses

 1 teaspoon cinnamon

Directions:

Preheat oven to 300°F. Combine all ingredients in a large bowl and mix thoroughly.

Transfer to a 9- x 13-inch baking dish. Bake, turning often with a spatula, until mixture is golden brown, about 25 minutes.

Tastes great with fresh fruit as a topping.

6. Are you bored with water? Try some brewed herbal teas, without caffeine, on ice. Keep a 20-ounce water bottle with you in your car, at your desk or in your shoulder bag. Sometimes you may think you’re hungry, but you may actually be thirsty! Try drinking a cup of water, then re-evaluate!

Here is a recipe for an herbal tea I enjoy in the afternoon.  It can be served warm or iced and I love to sip it while at work.

Lemon Verbena & Lavender Tea

1 cup lemon verbena leaves

3 Tbls lavender flowers

Directions:

Mix the herbs thoroughly, and store in an air tight container. For a cup of tea, use 1 tsp in a cup of boiling water. Steep for 5 minutes and strain out the leaves. Enjoy with a bit of honey.

7. Try soy. If you haven’t tried tofu, you haven’t tried one of the most nutritious and delicious foods around. Tofu is a versatile food that takes on the flavors you cook it with. Instead of chicken, try a stir-fry of extra firm tofu, garlic, sesame oil and vegetables.  Soy is a great item to blend with herbs as it can enhance the flavor.

Scrambled Tofu (easy and so tasty you don’t know its tofu!)

1 carton soft tofu

1 tablespoon olive oil

2 teaspoons butter

¼ teaspoon turmeric or curry powder

Salt and freshly ground black pepper

2 tablespoons chopped parsley

2 tablespoons chopped tarragon, basil, or marjoram

2 tablespoons snipped chives or finely sliced scallions

½ cup grated Cheddar, Muenster, goat, or feta cheese

Paprika

Directions

1. Drain the tofu, wrap it in a towel, and press while you gather the rest of the ingredients.

2. Heat the oil and butter in a medium skillet. When hot, crumble the tofu into the pan in pieces about the size of scrambled-egg curds. Sprinkle with the turmeric, season with ½ teaspoon salt, and cook over medium-high heat, stirring frequently, until dry and firm (but not hard), for 3 to 5 minutes.

3. Add the herbs and cheese, taste and season with salt and pepper. Serve with a dash of paprika over the top for color.

If your resolution was to eat better or less or even to diet, always incorporate herbs because if you enhance the flavor you enjoy the calories you eat more and are satisfied sooner which will cut down on cravings!  To see the full line of herb seasonings and herb teas check out our website http://www.backyardpatch.com/.   You’ll find more recipes there too!

Herb of the Week and Year -- Horseradish, part 2

The International Herb Association and the National Herb Society announced that Horseradish will be the 2011 Herb of the Year.  There is much unknown about Horseradish (which many people shy away from because if its strong flavor,) so I decided to dedicate two weeks to discussing its use, growth and helpful properties.

This is week two of  Herb of the Week -- Horseradish!

History, part 2

Last week I gave a brief history of the plant, this time I will share a few more historical tidbits.Click here to read last week's post.

Horseradish has been cultivated since antiquity. According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold. Horseradish was 0known in Egypt in 1500 BC. Dioscordes listed horseradish under Thlaspi or Persicon; Cato discusses the plant in his treatises on agriculture, and a mural in Pompeii showing the plant has survived until today. Horseradish is probably the plant mentioned by Pliny the Elder in his Natural History under the name of Amoracia, and recommended by him for its medicinal qualities, and possibly the Wild Radish, or raphanos agrios of the Greek. The early Renaissance herbalist John Gerard showed it under Raphanus.

Both root and leaves were used as a medicine during the Middle Ages and the root was used as a condiment on meats in Germany, Scandinavia, and Britain. It was taken to North America during Colonial times.

William Turner mentions horseradish as Red Cole in his "Herbal" (1551–1568), but not as a condiment. In "The Herball, or Generall Historie of Plantes" (1597), John Gerard describes it under the name of raphanus rusticanus, stating that it occurs wild in several parts of England. After referring to its medicinal uses, he says: "the Horse Radish stamped with a little vinegar put thereto, is commonly used among the Germans for sauce to eat fish with and such like meates as we do mustarde."

Where the English name horseradish comes from is not certain. It may derive by misinterpretation of the German Meerrettich as mare radish. Some think it is because of the coarseness of the root. In Europe the common version is that it refers to the old method of processing the root called "hoofing". Horses were used to stamp the root tender before grating it.

Culinary Uses, part 2

Prepared horseradish is the grated root mixed with vinegar.  Horseradish sauce is made by blending the prepared horseradish with cream or mayonnaise. In the USA, prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce for seafood.  It is also used as a sauce or spread on meat, chicken, and fish, and in sandwiches.  Last week (to see the other post click here) I explained how to prepare Horseradish, this week I thought I would mention some special places Horseradish is used with food.

In Middle and Eastern Europe horseradish is called khreyn (in various spellings) in many Slavic languages, in German in Austria and parts of Germany, and in Yiddish. There are two varieties of khreyn. "Red" khreyn is mixed with red beet (beetroot) and "white" khreyn contains no beet. It is popular in Ukraine (under the name of хрін, khrin), in Poland (under the name of chrzan).

Having this on the Easter table is a part of Christian Easter and Jewish Passover tradition in Eastern and Central Europe.  In Ashkanazi European Jewish cooking beet horseradish is commonly served with Gefilte fish. Red beet with horseradish is also used as a salad served with lamb dishes at Easter in Romanian regions.

Horseradish (often grated and mixed with cream, hard-boiled eggs, or apples) is also a traditional Easter dish in Slovenia and in the adjacent Italian regions.

Even in Japan, horseradish dyed green is often substituted for the more expensive wasabi traditionally served with sushi. The Japanese botanical name for horseradish is seiyōwasabi or "Western wasabi".

Medicinal uses

Horseradish contains potassium, calcium, magnesium, and phosphorus, along with volatile oils, such as mustard oil (which has antibacterial properties.) Fresh, the plant contains average 79.31 mg of vitamin C per 100 g of raw horseradish.

Known to have diuretic properties, the roots have been used to treat various minor health problems, including urinary tract infections, bronchitis, sinus congestion, ingrown toenails and coughs. Compounds found in horseradish have been found to kill some bacterial strains.  It is currently being used in microbiology as a way of preserving study slides.

If you don't have access to a garden plant, you can often find the roots at markets such as Whole Foods. Homemade prepared horseradish is about twice as strong as store-bought versions, and lasts about 4 to 6 weeks in the refrigerator.

Recipes to Try

 (I went a bit overboard but worth scrolling all the way to the bottom for the sauces)

Bloody Mary on Horseback
1 oz. Vodka
Lemon pepper
1/2 tsp. grated or prepared Horseradish
1 tsp. A-1 sauce
Lime wedge
Celery seed
Ice
Tomato juice
Garnish

Directions:
Place ice in a shaker, sprinkle lemon pepper, celery seed, horseradish (use more if more heat is desired), A-1 sauce and vodka over the ice. Fill with chilled tomato juice, shake vigorously to blend and pour into a chilled mug. Add a squeeze of fresh lime juice and garnish with celery stick, chilled cooked shrimp, pickled mushroom or whatever you desire.

Horseradish Potato Salad

Serves: 6

Fennel, horseradish, and mustard lend interesting flavors to red potato salad tossed in a creamy vinaigrette. Plan on 1 hour refrigeration time.

2 pounds red new potatoes, cut into eighths

1/4 cup olive oil

1/4 cup red wine vinegar

1 clove garlic, chopped

2 Tablespoons sour cream

1-1/2 teaspoons spicy brown mustard

1-1/2 teaspoons prepared horseradish or horseradish sauce

1 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon black pepper

2 pounds fresh fennel or celery, trimmed and diced (about 3 cups)

1/2 bunch green onions (about 3), trimmed and thinly sliced

Directions:

Cook potatoes in boiling lightly salted water until tender, about 20 minutes. Drain; refrigerate 1 hour.  Whisk olive oil, wine vinegar, garlic, sour cream, mustard, horseradish, sugar, salt, and pepper in a large bowl.  When potatoes are cool, add dressing along with fennel and green onions. Toss to combine.

 

Potato Cakes and Horse Radish

Serves 4 to 6

Fresh horseradish gives extra zing to potato cakes seasoned with chives and served with sour cream. These are not overly spicy because the cooking process mellows out the horseradish.

3 baking potatoes, scrubbed clean

1 medium onion, grated

2 Tablespoons all-purpose flour

2 large eggs, lightly beaten

3 Tbls. finely grated fresh horseradish (use a microplane for better consistence and less clean up)

1/2 tsp. lemon zest

1/4 cup chopped fresh chopped chives

3/4 tsp. kosher salt

1/2 tsp. freshly ground pepper

6 Tbls. vegetable or olive oil

2 Tbls. butter

Salt to taste

Sour cream for accompaniment

Directions:

Boil whole potatoes for 5 minutes. Let cool, peel, and coarsely grate. Toss grated potatoes, onions, and flour in a large bowl to mix well. Stir in eggs, horseradish, lemon zest, chives, salt, and pepper until well-combined.  Heat olive oil and butter in a large, heavy non-stick skillet over medium-high heat until hot. Spoon about 2 tablespoons of mixture into the hot oil for each cake. Fry about 4 minutes on each side until nicely browned. Drain on paper towels. (You will need to fry the potato pancakes in batches.)  Season cakes with additional salt, if desired, and serve with a dollop of sour cream.

 

Buttered Horseradish Mostly Mashed Potatoes
Serves: 4- 6

4 Lg. Yukon Gold potatoes, skins on and cut into bite sized chunks
4 Tbsp. prepared horseradish
4 Tbsp. sour cream
1/3  cup milk
5 Tbsp. butter
1 Tbsp. each of:  onion powder, garlic powder and dried onion
½ Tbsp. oregano
Fresh ground pepper to taste

Directions:
Place potatoes in water and boil until soft.  Drain.  Place in large mixing bowl.  Add all other ingredients.  Mash contents in bowl together with masher or heavy duty mixer until well combined and potatoes are mostly mashed.  For even better version: top with cheddar cheese and put until hot broiler until cheese starts to bubble.

Flat Horse Chicken

Serves: 4 to 6

4 boneless, skinless chicken breasts (or cutlets or boneless, skinless thighs)
2 Tbsp. white prepared horseradish
3 Tbsp. balsamic vinegar
3 Tbsp. orange juice
Salt and pepper to taste
2 Tbsp. unsalted butter
1 more Tbsp. of unsalted butter (very cold)
1 Tbsp. olive oil

Directions:
Pound the chicken to ¼-inch in thickness.  Season with salt and pepper.  Melt 2 Tbsp. of butter in a frying pan large enough to hold all the chicken.  Add the olive oil.  Sauté chicken on medium high heat on both sides, 3 minutes per side.  Remove from frying pan and place on a serving dish.  To the frying pan, add orange juice, balsamic vinegar and horseradish and turn the heat up till sauce bubbles.  Turn the heat down to medium and add the very cold butter.  Stir constantly till the sauce becomes velvety.  Return the chicken to the pan to heat, about 2 minutes per side. 

Great Meatloaf

2 lbs. ground chuck (or a combination of beef and pork)
2 egg whites (slightly beaten)
1 c. bread crumbs
1/4 c. chopped onion
1/4 c. milk
2 tsp. prepared horseradish or horseradish sauce
1 tsp. dry mustard
3/4 c. ketchup

Directions:
Combine all ingredients but meat in a medium bowl.  Then add bread crumb mixture to mean and mix thoroughly (using hands works best.)  Form into a loaf.  Bake in foil-line loaf pan in oven at 350 degrees for one hour. You can substitute ground turkey/chicken for ground meat or use skim milk instead of whole milk.

Ham and Horseradish Stromboli
Serves: 4-6

1 loaf frozen bread dough, thawed and risen
¼  lb. Deli ham
¼  lb. Swiss cheese
3 Tbsp. Mayonnaise
2 Tbsp. Prepared Horseradish
Salt and pepper to taste

Directions:
Punch dough down. On a lightly floured surface, roll loaf into a 20" by 8" rectangle. Place the rectangle on a greased baking sheet. Combine mayonnaise and horseradish and spread in a strip down the center of the rectangle. Layer on ham and Swiss cheese, salt and pepper to taste. Fold long sides of dough up towards filling and pinch ends to seal. Bake at 350ºF for 30 minutes or until golden brown.

Horseradish Crusted Salmon
Serves: 4

4 6-9 oz. Salmon fillets, no skin
1/2 cup freshly grated horseradish
12 Small Red bliss potatoes
8 Broccoli spears
2 Medium Sprigs of rosemary

Directions:
Bring a pot of water to a boil, lightly salt the water. Boil potatoes until tender. Remove. In a separate pot, bring water to a boil and blanch broccoli. Shock in ice water. Reserve. Mince rosemary leaves, not stems. Season salmon with salt and pepper. Top each salmon fillet with freshly grated horseradish. In a hot sauté pan, sauté both sides of salmon, starting with the horseradish side down first. Transfer to a lightly oiled baking sheet and cook in a 350º preheated oven until done, approximately 10 minutes. While salmon is resting, place potatoes on a lightly oiled baking sheet, season potatoes with butter, minced rosemary and salt and pepper. Bake for a few minutes to heat up and melt butter. Cook broccoli in boiling water until tender. On a warm plate, arrange 3 potatoes and broccoli in the center. Place the warm salmon on top with horseradish facing up.

Horseradish Sauce for Meat

Makes 1 2/3 cups

This heavenly horseradish sauce goes great with roasted fish, beef, and chicken.

1/4 cup drained prepared horseradish

1 Tablespoon white wine vinegar

1 Tablespoon heavy cream

1/2 pound (2 sticks) unsalted butter

2 egg yolks

1 Tablespoon water

1/2 teaspoon kosher salt

Directions:

Melt the butter in a small saucepan over medium heat. Keep warm.

To make the horseradish puree: Place the horseradish, vinegar, and cream in a blender. Puree until smooth, stopping from time to time to scrape down the sides with a rubber spatula. Scrape into a bowl and reserve.  

Place the egg yolks in a slightly larger non-reactive saucepan. Whisk in the water and the salt. Place over medium-low heat. Slowly pour the warm butter into the egg yolks, whisking constantly. After all the butter has been incorporated, continue whisking approximately 3 to 5 minutes over the heat, until the sauce is light and fluffy and has almost doubled in volume. Remove from heat and continue whisking until the sauce is skin temperature.

Whisk in the reserved horseradish puree. Serve immediately. Good with roasted fish, beef, and chicken.

Creamed Horseradish Sauce Dip

Makes ¾ cup

For me, creamed horseradish sauce is a must with prime rib or any rare roast beef. If you don't like your horseradish too hot, make the sauce a couple of days in advance and refrigerate. Horseradish loses its punch with age. Prepared bottled horseradish doesn't work as well due to the vinegar. This version is a copycat version of the tiger dill sauce served at Outback Steakhouse restaurants.

1/2 cup fresh grated horseradish

1/2 cup heavy cream

1/8 teaspoon salt

1 teaspoon dill weed

Directions:

Place grated horseradish, heavy cream, and salt into the bowl of a small food processor fitted with the metal blade. Pulse until thickened to the consistency of stiff whipped cream. (Do not over-beat or you will end up with butter.)  Scrape into a bowl and fold in dill weed. Refrigerate at least two hours or overnight to let flavors meld. 

If you want to make a quick spread or dip, the Backyard Patch has two herb mixes you can try!  Click here to view them.

Herb of the Week and Year - Horseradish, part 1

International Herb Association and the National Herb Society have announced the Horseradish will be the 2011 Herb of the Year. They recommend that everyone try to grow or use this wonderful herb!  Many people know little about this unique and strongly flavorful herb, so I decided to dedicate two weeks to discussing its use, growth and helpful properties.

This week's Herb of the Week is Horseradish!

People either love horseradish or they hate it. One bite of pungent prepared horseradish is enough to clear out anyone's sinuses. Hotter than the popular Japanese version of wasabi, horseradish is easy to grow and easy to prepare.

Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicacae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today. It grows up to five feet tall and is mainly cultivated for its large white, tapered root.

The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down to produce mustard oil, which irritates the sinuses and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens and loses its pungency and becomes unpleasantly bitter when exposed to air and heat.

How to Grow

Horseradish is perennial in hardiness zones 2–9 and can be grown as an annual in other zones, though not as successfully as in zones with both a long growing season and winter temperatures cold enough to ensure plant dormancy.  

Buy plants or roots at the nursery (horseradish is rarely grown from seed) for planting after the last frost in spring.  Choose a site for location rather than growing conditions - a spot far removed from any other plants you care about. Left to its own devices, horseradish will stampede through your garden. But it will grow in any circumstances except deep shade or constant wetness. 

Ensure the straightest, plumpest roots by tilling the soil to at least 12 inches, amending it with plenty of compost and removing all rocks and other obstructions.  Set plants or roots 9 to 18 inches apart, with the crown (the top of the root and the start of the top growth) about 4 inches below the soil surface, and water thoroughly.  Mulch to retain moisture and discourage weeds if you want to, but it's not necessary - horseradish thrives on neglect.  Dig horseradish roots anytime from midsummer on, but for best flavor wait until after the first frosts.

Commercial production

Although grown in many regions of the world, Collinsville, Illinois, is the self-proclaimed "Horseradish Capital of the World" and hosts an annual International Horseradish Festival each June. Collinsville produces 60%, and the surrounding area of southwestern Illinois 25% of the world's commercially grown horseradish. Other major US growing regions include Eau Claire, Wisconsin and Tylelakem, California. Apart from these US areas, horseradish is also produced in Europe and South Australia.

Pests and diseases

Widely introduced by accident, "cabbageworms", the larvae of Artogeia rapae, the Small White Butterfly, are a common caterpillar pest in horseradish. The adults are white butterflies with black spots on the forewings that are commonly seen flying around plants during the day. The caterpillars are velvety green with faint yellow stripes running lengthwise down the back and sides. Full grown caterpillars are about 1 inch in length. They move sluggishly when prodded. They overwinter in green pupal cases. Adults start appearing in gardens after the last frost and are a problem through the remainder of the growing season. There are 3 to 5 overlapping generations a year. Mature caterpillars chew large, ragged holes in the leaves leaving the large veins intact. Handpicking is an effective control strategy.

To Use

After the first frost in the autumn kills the leaves, the root is dug and divided. The main root is harvested and one or more large offshoots of the main root are replanted to produce next year's crop. Horseradish left undisturbed in the garden spreads via underground shoots and can become invasive. Older roots left in the ground become woody, after which they are no longer useful for cooking, although these older plants can be dug and divided to start new plants.

Culinary Uses

Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It will keep for months refrigerated but eventually will start to darken, indicating it is losing flavor and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as "horseradish greens".

Horseradish sauce made from grated horseradish root, vinegar and cream is a popular condiment in the United Kingdom. It is usually served with roast beef, often as part of a traditional Sunday roast, but can be used in a number of other dishes also, including sandwiches or salads. Also popular in the UK is Tewkesbury mustard, a blend of mustard and grated horseradish originally created in medieval times and mentioned by Shakespeare.

In the U.S., the term Horseradish Sauce refers to grated horseradish combined with mayonnaise or white salad dressing (like Miracle Whip). Most grocery stores sell this type of Horseradish Sauce.

How to make Prepared Horseradish

   8-10-inch long piece of horseradish root

   2 Tbsp. water

   1 Tbsp. white vinegar

   Pinch salt

Directions:

1.      If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8-10-inch long tuber of horseradish. (You can't pull it up.) The plant itself, once established, propagates with tubers, and is very hardy. Remove the leaves from the root and rinse the dirt off of the root.

2.      Use a vegetable peeler to peel the surface skin off of the tuber. You want to get off the brown parts.  Chop into pieces.

3.      Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arms length away, and work in a well ventilated room (I actually go to the trouble of getting an extension cord and dragging all my tools outside to do this step so my house does not absorb the smells.)

4.      Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine. Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture.

5.      Using a rubber spatula, carefully transfer the grated horseradish to a glass jar with a tight fitting lid. It will keep for up to 6 weeks in the refrigerator. (I store mine upside down so no additional oxygen gets into the jar to help hold the flavor.) It can be frozen.

Horseradish Cooking Tips and Measures (many retrieved from Horseradish.org)

• Horseradish is best used freshly grated and raw.

• Scrub with a stiff brush and peel off the dark skin before using horseradish.

• In larger roots, the core may be fibrous and bitter. Remove and discard the core, along with any green spots.

• Horseradish is like the onion family -- the finer it is chopped or grated, the more pungent the flavor.

• Fold 1 Tablespoon fresh grated horseradish into stiffly-whipped heavy cream and salt to taste for a classic horseradish sauce to accompany beef dishes. Dill weed is also a tasty addition.

• Add 1 Tablespoon fresh grated horseradish to 1 cup applesauce for a piquant condiment to pork dishes. See below a recipe for Horseradish Apples.

• When serving horseradish, do not use silver. Horseradish will tarnish silver.

• If you grow your horseradish, the young, tender green leaves are edible in salads and may also be cooked.

• If you want to retain the spicy zing of horseradish in cooked dishes, add it at the end of the cooking process, after the dish has been removed from the heat.

   Horseradish Measures, Weights, and Substitutions

• 1 Tablespoon grated fresh horseradish = 2 Tbsp bottled prepared horseradish
• 2 Tablespoons prepared horseradish = 1 Tablespoon dried + 1 Tablespoon vinegar + 1 Tablespoon water + salt to taste
• 10 Tablespoons prepared horseradish = 6 Tablespoons dried powdered
• 1-1/2 pounds fresh root = 2-3/4 cups peeled and grated
• 1 8-ounce bottle prepared horseradish = 1 cup

Recipes (look for even more next week!)

Horseradish Butter

Use this as a spread on pork or beef sandwiches

8  Tbls.  (1 stick) unsalted butter, at room temperature

2  Tbls. prepared horseradish

1/4  teaspoon  kosher salt

Directions:

Place the butter in a small bowl. Add the horseradish and salt and mash with a wooden spoon to combine. Chill the butter until needed, but allow it to come to room temperature before spreading.

Horseradish Salsa

The perfect spicy condiment to go with beef

1 jar (16-ounce) mild salsa

1/2 cup (loosely packed) fresh parsley leaves, chopped

2 Tbls. prepared white horseradish

Directions:

In small bowl, mix salsa, parsley, and horseradish until combined. Cover and refrigerate until ready to serve or up to two days.

Horseradish Vinaigrette

¼ cup balsamic vinegar

¼ cup horseradish sauce

½ cup olive oil

1 tsp. pepper

Directions:

In a small bowl, whisk together the balsamic vinegar, mustard, olive oil and black pepper. The dressing should come out a little creamy but not too thick.

Horseradish Apples

Naturally sweet from the apples with a bit of zing from the horseradish, this no-cook sauce is excellent served as a condiment for pork dishes.

4 Granny Smith apples

2 Tbls. cider vinegar

2 Tbls. fresh horseradish, grated

1 tsp. paprika

1 Tbls. white wine

Directions:

Grate the apples and moisten them with vinegar. Add the horseradish and paprika. Thin to the desired consistency with the wine. Yield: 1 pint

Horseradish Stuffed Roast Beef Serves 4-6

2 lb. Roast beef
Salt, pepper
2 Tbsp. Flour
4 Tbsp. Oil
4 Tbsp. Prepared horseradish
6 Tbsp. Sour cream
2 Eggs
3 Tbsp. Breadcrumbs
Sugar

Directions:
Rinse and dry roast. Rub with salt and pepper and coat with flour. Brown in hot oil in a Dutch oven. Add 1 Cup water and braise covered for 1 hour. Add more water as necessary. For filling, mix horseradish, sour cream, eggs and breadcrumbs. Season with salt, pepper and sugar. Remove the roast from pan, let cool, cut in 1/2 inch slices nearly to the bottom. Spread filling between slices. Tie lengthwise with sting. Return meat to the Dutch oven and braise 15 minutes. Before serving, remove string and pour pan drippings over meat.

Come back next week when we will go a bit deeper into the history, provide a number of other recipes, and discuss the medicinal aspects of Horseradish. 

If you want to try a couple of dips and spreads with powdered horseradish, visit our eBay store