But any suggestions to keep it potent? Mine seems to lose its punch just a few hours after I've mixed up a batch. Then it's nothing more than some creamy condiment.

Peal and finely grate one horseradish root (outdoors). Add a little sea salt and keep adding white vinegar until it's, well, horseradish consistency. I put in a jar with a piece of Saranwrap between the jar and lid, to keep from having everything in the fridge from spelling like horseradish. It seems to last a long time.

Remind me to tell you my funny story about making it.

Then seal tight.

I don't like the way it overpowers the flavor of the horseradish. I prefer it more creamy. Otherwise, I do it about the same. Even adding it to a garlic-curry aioli sauce. Now THAT will clear out the sinuses!

I'm up for a funny story. Tell me!

Last edited Sun Mar 31, 2013, 01:38 PM - Edit history (1)

About 2 hearts ago, I decided to make some horseradish from scratch. I'd never done it before. So I went down to our farmer's market and asked a vendor to sell me some horseradish. He did. I took it home and made a bunch of it. It didn't smell a whole lot, but I didn't think much of it. So I put it in a couple jars and gave one of them to my dad A couple weeks later I called him(he goes down to Florida every winter), and asked him how the horseradish was. He told me it did't taste like anything and he threw iout. So a few days later I was at the grocery store and I spotted the vegetable I used to make horseradish. It was a parsnip! So the farmer sold me (dumb city guy that I am), a parsnip as a horseradish root. Now I know better.

Ages ago I was at her house making spaghetti sauce, and couldn't find the Italian herb seasoning. I asked where she kept it, and she says it's in the cabinet. I looked and looked, still couldn't find it. I asked her WHERE, starting to get frustrated. She points up to the top shelf. There. I pull down a bunch of packets and mixes. WTF?? Where's the Italian herb seasoning?

RIGHT HERE! Now she's getting frustrated. I see no herbs or spices in a jar or bottle. She pulls out a packet of Good Seasons Italian Dressing Mix, and tells me THIS ONE! I looked at her incredulously, saying...."that's NOT Italian herb seasoning." She tells me, "well, it's the same thing!" She's gone now, and I make up my own mix of Italian herbs.

The fact that your eyes didn't water why you grated the parsnips should have been your first clue!

And welcome to the C&B group!

Been hanging here for a while. This is my favorite forum, by far!

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... at harvest time would make a TON of it (he would bring in a 2 or 3-gallon plastic ice
cream container full of it).
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When it came in, the bar would keep several crockpots behind the bar and serve hot
roast beef sandwiches au jus for the next coupla weeks.
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It seemed to mellow (relatively speaking) fairly quickly, but when he first brought it in,
a LEETLE tiny dab seemed to open up your sinuses to twice their normal capacity.
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It was SO fine!!!
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No clue to how closely related it is to commercial varieties, yet when I lived in the area we used to pull small ones up in spring, after there had been a good amount of rain. Grated or ground up they made great topping for beef on the grill.

the best kind is the one that burns your nose hairs when you eat it - the toxic steam goes up your nose, o man yum.

mixed up in beets is good too. I boil some beets and crush them up and let them soak in vinegar for a bit. and moosh up with horseradish.