Salve with Roses to help you sleep

Sweet Dream Balm (adapted from Rosemary Gladstar's recipes)
Rub on temples at night for sweet dreams. Great for children!

1/2 cup Borage Flowers
1/4 cup Chamomile Flowers
1/4 cup Rose buds
1/4 cup Hops
1/4 cup Mugwort
4 cups Olive Oil
4 oz. Beeswax
50 drops Lavender Essential oil

20 drops Chamomile Essential oil.

To begin your salve, measure the herbs into an enamel, glass or stainless steel pan (never use aluminum), or into a crock-pot.  Cover the herbs with oil. Heat the herbs and oil over a low heat for several hours (about 3 hours). If you are using roots you should heat the oil longer (about 5 hours). Do not fry the herbs, and keep the vessel covered to retain all the wonderful medicinal qualities of the herbs. After the oil is infused, strain the herbs through a cloth. When most of the oil has filtered through the cloth, squeeze as much oil as possible from the herbs and cloth. Be careful not to burn yourself in this process! Measure the infused oil to ascertain the amount of beeswax needed to make the balm.  You need about 1 oz. beeswax for each cup of oil.

Pour the oil into a clean pot, add beeswax to the oil and heat it until all the wax is melted. To test to see if your salve is firm enough, put some on a spoon and set it in the freezer for a few minutes. If your salve is too soft, add more beeswax. If the salve is too thick, you can add a bit more oil to soften it. If you are using essential oils or Vitamin E you can blend them in now. Finally, pour your salve into containers and label.

Rose Petal Soup

When looking through my recipes for something unique using roses, I found Rose Petal Soup.  This is a soup you serve cold much like a gazpacho.  It actually uses rose petals and some type of liquor.  Of the two recipes I had in my files I could not decide which one I liked better so I decided that I would share them both.  The first uses Cherry Schnapps and the other the more refined Kirschwasser which is made from Morello Cherries.  They are about the same recipe as I look at them to type them, but my notes from trying them make 2 years apart make them seem so much different I decided to let you be the judge.

Rose Petal Soup #1

You need a rose, preferably red or pink. It should still have lots of fragrance. You can't use roses that are hybrids or those treated with chemicals. Gently peel away the rose petals one at a time. Cut away the bottoms of the petals that have no color. Keep a few of the rose petals to use to sprinkle on top of the soup just before serving.

Other ingredients needed are:
16 ounces cold water
4 ounces sugar
Pinch of cinnamon
16 ounces can of pitted sweet cherries
8 ounces dry white wine
8 ounces sour cream
2 ounces Cherry Schnapps

Add water, sugar, and cinnamon in a pan and bring to a boil on medium heat. Drain the canned cherries and add to the pan. Reduce heat. Simmer for 10 minutes. Remove from heat. Next, add the wine and rose petals. Let cool. Put in blender and mix on liquefy setting. Pour into a large bowl and stir in the sour cream and Cherry Schnapps. Refrigerate until cold. When ready to serve, sprinkle the remainder of the rose petals on the soup. Sprinkle with cinnamon, if desired.
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Rose Petal Soup #2

1 red or pink fragrant rose flower                     
1 pint cold water
4 ounces of fine sugar
Pinch of powdered cinnamon
8 ounces dry white wine                                     
1 16 oz. can pitted sweet cherries, drained       
2 ounces of Kirschwasser
1/2 pint of sour cream                                       

Pluck the rose petals from the head. Cut away the white basal (heels) portions and discard. Put aside some petals for a garnish. Put sugar, water and cinnamon in a medium saucepan, bring to a boil. Add the cherries and reduce heat to simmer for 10 minutes. Add the wine and rose petals. Remove from the heat and allow to sit until cool. Put this mixture in the blender or food processor; liquefy it. Stir in 8 ounces of the sour cream and all the Kirsch. Refrigerate to chill thoroughly. Serve in a large glass bowl swirling the rest of  sour cream on top. Scatter with rose petals and a sprinkling of cinnamon.

Roses in the Bath

 

Rose petals add an element of softness to the skin when used in bath mixtures.  Either in Bath Bags or in salves, vinegar and other mediums, the softening as well as mildly astringent qualitiesalso reducing puffiness, edema and has a slight tightening effect (which means it reduced wrinkles!) The oil is most effective for moisturizing and hydrating the skin while having a general stimulant and antiseptic action which is good for all skin types, but especially so for dry, mature and irritated skin. It is used to repair broken capillaries, inflammation, as well as skin redness.

Today I thought it would be fun to share a few recipes using roses that are just for the bath.  But if you do not want to make your own and like roses in your bath items, the Backyard Patch makes two popular rose products.  My fun and simple Bath Tub Tea that is a combation of many herbs including rose petals and my rose petal infused Rose Hair Rinse which uses rose petals in vinegar and water to soften hair and help remove product build up from shampoo, conditioners and treatments.

 Here are recipes to try on your own:

Bath Bag

2 t. each

lemon verbena

 peppermint

 dried roses

 hibiscus

nettle

rosehips (for color)

Place the herbs in a cotton draw string bag or wrap up in a cotton wash cloth.  To use steep the bag in 2 cups water warm water for 15 minutes are pour into bath water.

Rose Vinegar Bath

A toner and fresher that brings skin back to normal pH after cleaning; this product is very good for your skin, especially if it is oily.  Apply after washing with a cotton ball or soft cloth.

1 cup apple cider vinegar

5 T. rose petals

4 T. sage leaves

3 T. raspberry leaves

2 T. rosemary

¾ cup rosewater (reserved)

Heat the vinegar and pour over the herbs.  Place the mixture in a quart jar and cap it.  (Do not use a metal lid).  Shake daily for 10 days.  Strain.  Add rosewater to vinegar.  Store, covered, in jars with nonmetallic lids.

(This recipe was by Linda Gannon, the Magick Garden  McFarland, WI – excerpted from Herbal Treasures by Phyllis Shaudys, 1990)

Basic Baby Powder

8 oz. arrowroot or cornstarch or a blend of both

4 oz. baking soda

1 Tbls. Ground Cloves

1 Tbls. slippery elm

1 Tbls. rose petals

1 Tbls. Lavender

Blend ingredients in a glass or ceramic bowl.  Store in a large glass jar, covered, for two weeks, allowing scents to blend.  Shake jar well every other day.  You can boost the scent with 10 to 15 drops of rose absolute or rose geranium essntial oil.

Dust on body as a perfume or a way to stay dry in warm summer months.

Rose Bath Oil

Rose Petals (about 1/2 to 1 cup)
2 oz grapeseed oil
5 drops jasmine oil
5 drops ylang-ylang oil

Place rose petals in a glass jar and cover with the oils. Shake and allow to infuse overnight. I liked it best when it infused about 3 days. 

Add 1/4 oz. of the oil to your bath or sprkile over the tips of your fingers and work into your skin when wet fromt he shower.

Rose - Herb of the Week

The Fragrant Rose or Rosebunda  is this week’s Herb of the Week
NOTE: see all the other posts this week beginning 5/13/12 for uses, recipes and Rose lore.

Roses are probably the most misunderstood and undervalued plants in the modern landscape. Most people seem to believe that all garden roses are troublesome, frail plants that need to be pampered and fussed over with weekly sprays and frequent fertilizing. While this can be true for the devoted, exhibitor, it simply does not have to be the case for the average gardener like myself who likes to look at pretty flowers. I grow over 400 roses of all types in my garden with an absolute minimum of fuss. Most of the time is actually spent cutting roses for friends, family and people just walking through the garden.
       
What often makes Roses so intindating to growers is the number of styles.  So here is an overview of the types of Roses so you can decise what type is best for you and your gardening style.

        Hybrid Teas: This is the flower that everyone pictures when we think about what a rose should look like. The classic spiral centre and individual long stem make this the most popular of the rose classes. The modern hybrid tea can be an excellent garden plant, as breeders are concentrating on improving disease resistance and overall garden performance. Many people believe that fragrance has been bred out of the modern rose, but there are many excellent tea roses with strong perfumes and more being introduced each year. Rose breeders realize that people still want fragrance in their gardens. Hybrid Teas are great for the formal garden, but should not be limited to this use. If you don't want be bothered with fussing about roses, be sure to seek the advice of an experienced rose grower who can advise you on the healthy and hardy varieties for your climate.
       

       Climbing Roses: The modern climber is usually a repeat bloomer and grows around 10 to 12 feet tall or wide. There are so many different types available that it's hard to describe them in one paragraph. The older heirloom climbers tend to bloom only once, but the quality and abundance if often stunning,  these older single bloom climbers are the ones old recipes are based on so they are good to choose for rose cosmetics and food.
       
        Floribundas: Commonly called cluster flowered roses. These come in many shapes and colours. Like the Hybrid Teas, many varieties have excellent perfume, combined with unmatched flower power. Bloom shape can be ruffled and informal or high centered like the HTs. Floribundas are generally considered to be excellent landscape plants, providing bloom from June to Hard Frost. Most varieties grow from 2 to 4 feet tall, but there are a few large ones in this class, (the Americans call the big ones Grandifloras). Several modern varieties are capable of having over 50 blooms at the same time, with only a short rest in between the repeat cycle. If you're looking for roses that are well mannered and provide armloads of cut flowers, try planting a few floribundas.
       
        Old Garden and Shrub roses: These two classes are roses are separate from one another but have similar growth habits. The shrub rose are without question the most underrated plant in the landscape. It's a shame that more people haven't taken the time to familiarize themselves with this group of plants. Shrub roses are a huge part of the rose family with growth habits varying from low ground cover types to large impenetrable hedge types. I have seen a few cities and parks make use of the mediland shrub roses, but with so many types available for the home gardener it's a wonder that more are not sold in nurseries. The shrub type roses are usually very winter hardy and healthy, with the Rugosa's being completely disease free. Some of the shrubs have an added bonus of colourful fall hip displays . If you're the type of gardener who wants a lot of bang for you buck, then this is the type of rose for you.
       
         Mini roses: A really fascinating group of roses with all the characteristics of large rose reduced to mini proportions. You can even find miniature climbing roses with smaller flowers and leaves growing to about 7 feet tall. Most types grow about 14 inches high, are everblooming and come in every colour except true blue or black. These plants are not house plants, but will flourish in any home garden with minimal care.

To Grow

        Roses are best planted in the fall or early Spring. Dormant plants are preferred over fully leafed out plants except for container grown and mini roses. Mini roses are usually purchased fully leafed out and best planted when the weather begins to warm in April or May. If you are transplanting an established rose bush, wait until fall or early spring when the plant is dormant, and remember to give it a judicious pruning.
        Site and exposure requirements depend on the type of rose. Usually 5 to 6 hours of sun is preferred for most roses but there are a few shrubs, climbers and Rugosa types that will grow in more shaded situations. If you must choose between morning or afternoon sunshine, take the earlier option. Early morning sun will dry off the leaves, helping to prevent mildew and blackspot. Roses will tolerate a windy exposed site provided that hardy varieties are chosen or a winter mulch is applied to protect from harsh winter conditions.

Selecting a Site to Plant your Roses
First, choose a sunny area of the garden that gets at least 4 to 5 hours of sun. Do not crowd your rose with other trees and plants. Some roses, such as climbers and shrubs, don’t mind company, but most like to mix with other roses or other non-invasive plants. If you’re replacing an older rose bush, it is important to remove an 18 cubic inch area of soil and replace it with fresh soil. A newly planted rose doesn’t like to grow in the same soil that an older rose bush has been in.

• Bare Root Roses -An easy and inexpensive option for early season planting. Late winter is the best time plant bare-root roses.
• Container Roses - A container rose already has plenty of leaves and maybe some blooms. Early spring is the best time to set out plants grown in nursery containers (vs. bare-root, packaged plants).

Step-by-Step instructions for Planting Roses

1. If you have a bare root plant, soak it in a bucket of water before planting. For roses that are potted, you can water the pot thoroughly and let it sit until ready to plant.
2. Dig a hole approximately 15 inches deep and 18 inches wide. If planting bare root roses, form a small mound of soil in the center of the planting hole. If you live in a colder area, plant a bit deeper and consult with your local garden center.
3. Add a small handful of bonemeal to the planting hole. Spade in some compost or peatmoss to loosen the soil. Mix the soil you took out of the hole with more compost or peat moss.
4. Remove the rose from the pot. Carefully place in the hole and shovel the extra soil around the new plant. Plant the rose with the crown slightly deeper than the original soil. The crown or bud union should be about 1 inch under the soil.
5. Gently firm the rose into its new home and water well. Stand back and watch it grow!

Additional Care Notes

I'd love to say these are mine but these are at Cantigny Gardens, Wheaton, IL

Fertilizing

This is the really easy part of rose growing. The first and most important type of rose food is plain old water. A rose that is well watered throughout the summer will grow far better than one that's treated to loads of chemical rose foods but little water. I use organic fertilizer outside with great success. Seakelp is excellent as are fish fertilizers and Canola meal. Many people like the all purpose rose foods available in most garden centres. Try not to get to hung up on stuffing your rose plant full of rose foods, and apply only a small handful about every six weeks if you remember. Fertilizer should not be applied after July 15 , as the plants need to use up what's in the soil and 'harden up' for winter. If all of this sounds too confusing, just throw a handful down before and after the first bloom, and your sure to get pretty roses.

Pests & Diseases

The old saying "an ounce of prevention is worth a pound of cure" certainly holds true here. Planting a rose in good soil with plenty of sunshine and air circulation is your first and most important defense against insect and disease problems. Mildew and Blackspot are the two most troublesome problems but with a little effort can be easily controlled. If you don't want to spray fungicides at all, then be sure to plant disease- free roses like the Rugosas or one of the healthiest of the others. Strip off all the leaves before your rose begins to regrow in the spring and watch for any sign of trouble.

Most home gardeners can grow great roses without the use of insecticides. Aphids are easily washed off a plant or are soon eaten up by beneficial insects in a healthy garden. Other insects can be picked off or given the hose treatment. Spider mites are a real problem for people who spray often, but seldom bother the organic garden. When it comes to insects and disease, roses are truly highly over- rated, as many other types of plants from tomatoes to carrots have their troubles but we seem to demand perfection from our roses. Try not to be to concerned about the odd spoiled leaf but take reasonable precautions against bad outbreaks.

 

Rose Hips & Rose Hip Tea

Here is a little extra for you, you can also make Rose Hip Wine. This wine concoction will aid circulation.  It is also known to stimulate the appetite. Steep 3 ounces of dried rose hips in 1 quart of strong, dry red wine for 2 weeks. Filter the wine. Drink 2 small glasses per day. Who can beat that prescription!

In this week of celebrating Roses I thought I should also speak about Rose Hips.  Roses, traditional non-hybrid roses, develop a seed pod just at the base of the flower.  These red balls are known as "hips" and yes the seeds are in them.  Rose Hips make a wonderful tea.  They are high in Vitamin C, also contain vitamins A, B, D, K, E, and flavinoids (antioxidants), and prevent bladder infections, ease headaches and dizziness. 

You can grow the non-hybrid roses and harvest your own hips, or you can obtain hips from local growers or freinds.  I usually wait until frost before I harvest my rose hips. I find the best way to let them dry is on the plant, rather than indoors on a screen. So many times they would mold indoors which made me decide to let mother nature do her thing and gather the dried hips instead.

To prepare Rose Hips:  

1. Collect hips from only wild roses or untreated roses that have not been sprayed. Leave the flowers on the rose bush.

2. Clip off the red fruits at the end of the blossom and spread rose hips out to dry. As the rose petals dry, the fruit of the flower matures to a red or orange bulb. 

4. After the petals are completely dry, store them in an airtight container.

To make Rose Hip Tea:  

1. You can use fresh or dried rose hips for tea. If you're using fresh hips, you’ll need about twice as many. The seeds inside the hip have an irritating, hairy covering. Trust me—you must remove those aggravating little hairs inside the hip. To do so, hold the hip securely, slice it in half, and remove the inner seeds. Use a knife or a pair of little herb scissors to do this.

2. For fresh rose hip tea, steep about 12 to 16 hips in a cup of boiling water for about 10 to 15 minutes. For dried rose hip tea, steep about 6 to 8 hips in a cup of boiling water for about 10 to 15 minutes. Strain the tea.

3. Sweeten to taste using stevia, sugar or sweetener. The flavor of honey may overpower this astringent rosy tea.

Note: Do not use aluminum pansor tea pots to craft rose hip tea. The tea will react to the aluminum and destroy the vitamin C.

Recipes for Easter and Bitter Herbs

This week for Christians is called Holy week as they celebrate the trials of Jesus leading to his death and resurrection on Easter Sunday.  This is also the week of the Jewish holiday Passover, which marks the exodus from Egypt.  I found an herb connection to these traditions which made it worth mentioning these sacred and important rituals here.

There are a number of things done in celebration that sets theses days apart from the rest of the year.   My family traditions are decidedly Anglo-Saxon and Catholic so a big part of our celebration was Hot Cross Buns. The tradition allegedly is derived from ancient Anglo-Saxons who baked small wheat cakes in honor of the springtime goddess, Eostre. After converting to Christianity, the church substituted the cakes with sweetbreads blessed by the church

Hot Cross Buns are a traditional favorite for Good Friday, Easter, and throughout the Lent season, but they are enjoyable year-round. Yeasty rolls are filled with currants or raisins and nuts, then topped with a cross of icing. In spite of the raisins and icing, these are not sweet rolls but rather have a more savory taste. The hazelnuts are optional.

Countries around the world serve sweet cakes in the same vein, such as Czech babobka and Polish baba. The Greeks and Portuguese serve round, flat loaves marked with a cross and decorated with Easter eggs. Syrian and Jordanian Christians have honey pastries.



Stuffed Ham (see recipe below)



American Traditions

In the United States, ham is a traditional Easter food. In the early days, meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn't consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready around the time Easter rolled around. Thus, ham was a natural choice for the celebratory Easter dinner.

Polish Traditions

The polish tradition of Food Blessing occurs.  Called Swieconka it is one of the most enduring and beloved Polish traditions. On Saturday people take to churches decorated baskets containing a sampling of traditional food to be blessed: hard-boiled shelled eggs, ham, sausage, salt, horseradish, fruits, bread and cake. Prominently displayed among these is the Easter lamb, usually molded from butter and colorful pisanki (richly decorated Easter eggs)
Common foods brought for blessing include: eggs, bread, butter lamb, salt, horseradish, ham, and sausage.  The food blessed in the church remains untouched until Sunday morning.

Jewish Passover

Among the Jewish faith they eat matza, the unleavened bread that was eaten instead of regular leavened bread to remind them of the speedy exit from slavery.  There wasn’t time to let it rise in the haste to leave.

They are also called to eat bitter herbs during this holiday as a reminder of the bitterness of slavery.    Horseradish is the first choice for bitter herb at sedar meals.  My friends take the time to chop a large root in their kitchen for use with the sedar feast.  My friend says it is much simpler now using a modern food processor that the task was growing up when it was chopped by hand, the odor of the horseradish stinging her eyes.   Use of this herb dates all the way back to the Egyptian Kingdoms, a good 3500 years ago.

I’ve read that the Greeks used horseradish as an aphrodisiac but it wasn’t clear to me exactly
how: did they take it orally or somehow use it topically?

The custom of eating horseradish as a condiment spread to Europe during the Renaissance and to England in the mid 1600s. By late in the century the English were solidly in the habit of eating horseradish with many of their meals, in particular beef and oysters.  English settlers brought the root with them to North America and by 1840 it grew wild around Boston.

When we hear a root or food described as bitter tasting, we know this is due to the presence of a large chemical group known as alkaloids.  These kinds of chemicals are made by plants and are distinguished because they contain nitrogen. Many alkaloids have very strong pharmacologic effects in people.  Examples of some  alkaloids that are used as drugs include cocaine, nicotine, strychnine, piperine, caffeine, morphine, pilocarpine, atropine, methamphetamine, mescaline, ephedrine, and tryptamine. Alkaloid containing plants stand out because they taste nasty.

If you are interested in making this Bitter Herb for your sedar, check out my blog posts for Horseradish (part 1 & part 2) that gives you all the steps.

Happy Easter from Marcy & the Backyard Patch

Recipes Mentioned

Hot Cross Buns

Ingredients:
3-3/4 to 4-1/4 cups all-purpose flou

1 package active dry yeast

1 teaspoon Backyard Patch Cinnful Dessert Blend

3/4 cup milk

1/2 cup cooking oil

1/3 cup granulated sugar

1/2 teaspoon salt

3 eggs

2/3 cup currants or raisins

1/2 cup chopped hazelnuts (filberts) (optional)

1 slightly beaten egg white

1 cup sifted powdered sugar

1 tablespoon hazelnut liqueur or milk

1/4 teaspoon vanilla

Milk

Directions:
In a large mixing bowl combine 1-1/2 cups of the flour, yeast, and Cinnful Dessert Blend (you can substitute cinnamon.)  In a small saucepan heat and stir 3/4 cup milk, the oil, granulated sugar, and salt until warm (120 degrees F to 130 degrees F). Add to flour mixture along with whole eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes.

Using a spoon, stir in currants or raisins, hazelnuts (if desired), and as much of the remaining flour as you can mix in with a wooden spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball. Place dough in a greased bowl; turn once to grease surface. Cover and let rise until nearly double (about 1-1/2 hours).

Punch dough down. Turn out onto a floured surface. Cover and let rest 10 minutes. Divide dough into 20 portions; shape each portion into a smooth ball. Place balls 1-1/2 inches apart on a greased baking sheet. Cover and let rise until nearly double (30 to 45 minutes). With a sharp knife, make a shallow crisscross slash across each bun. Brush with egg white. Bake in a 375-degree F oven for 12 to 15 minutes or until golden brown. Cool slightly.

In a mixing bowl combine sifted powdered sugar, hazelnuts liqueur or milk, and vanilla. Stir in milk, 1 teaspoon at a time, until it reaches drizzling consistency. Drizzle buns with icing (usually in a cross shape.)  Serve warm.

Stuffed Ham

Ingredients

3 large green cabbages, cored and fine chop
3 pounds kale, fine chop
4 lbs. onions, fine chop
4 ribs celery, fine chop
2 Tbsp. cayenne or crushed red pepper (We used N’orleans Seasoning from the Backyard Patch)
1 Tbsp. black pepper
2 tsp. mustard seed
1 Tbsp. salt
1 corned bone-in ham (about 22 pounds, give or take)

Directions

Mix together all ingredients except ham.
Cut an "X" measuring 1 inch square and 2 inches deep on underside of ham. Fill "X" with stuffing until no more will fit. Continue cutting "X's" about 1/2 to 1 inch apart all over ham, stuffing them as they are cut.
Center ham on a 4-foot long piece of double-thickness cheesecloth and place any remaining stuffing on top of ham. Wrap cheesecloth around ham and tie ends together to hold stuffing in place.
Place ham in a large stockpot and add enough water to cover. Place lid on pot and bring liquid to a boil over high heat. Reduce heat to low and continue to cook ham for 20-25 minutes per pound of ham or till internal temperature reaches 160 degrees, adding water as needed to keep ham covered.
Remove pot from heat and allow ham to cool for an hour in the cooking broth.
Transfer ham to a large colander or a rack to drain for about 1 hour.
Remove and discard cheesecloth and place any extra vegetable stuffing on top of ham in a serving dish.
To serve, slice ham and accompany with vegetable stuffing.

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.