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PostPosted: Thu Sep 30, 2010 2:16 pm 
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Whenever I buy horseradish sauce, I use it 3-4 times per year then throw it away as it loses its flavour. So I was thinking either of buying some roots from a supermarket or greengrocer or growing it myself. However, nowhere seems to sell it, and I read somewhere that the roots have no flavour until the first frost. Has anyone any experience they can shed on this?

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Adam


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PostPosted: Thu Sep 30, 2010 2:24 pm 
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I have found this website http://www.herbexpert.co.uk/GrowingHorseradish.html

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PostPosted: Thu Sep 30, 2010 2:26 pm 
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You can dig it up whenever you want to make some sauce.

Plant April time and it should be ready by Autumn.

Best to grow in a large pot/tub as it can spread rapidly.

And don't confuse it with dock.

Anyway lift a root, clean and grate, then mix with vinegar, or mayonnaise to make the sauce.


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PostPosted: Thu Sep 30, 2010 2:42 pm 
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Thanks guys.

I was wondering if any of you had seen it on sale in a supermarket. While searching, someone mentioned they saw it in Sainsburys, but my nearest Sainsburys is at least 60 miles. We have Tesco, Morrisons, Asda, and Somerfield. There are some good delis I could try... otherwise I guess I'll have to mail order it.


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PostPosted: Thu Sep 30, 2010 2:46 pm 
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You only want a single root, try a garden center or buy online.

Failing that you'll find it growing wild in the country side, but as above, don't confuse it with dock. the later is definitely not good for you or the roast beef.


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PostPosted: Mon Oct 18, 2010 1:51 am 
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It's not in supermarkets because you can get it for nothing down country roads in the grassy banks alongside the roadway.

Google for pictures of it and then you know what to look for.

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PostPosted: Mon Oct 18, 2010 11:23 am 
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I did try digging up some plants down a lane, but the roots were quite scraggly and pest ridden. I tried cleaning one up and grating it but there was none of the smell and fumes that people associate with horse-radish.

Then I found one in a good deli. Big root, like a really big parsnip, and when grated, got so pungent, I had to take it outside to finish grating. I was using a cheese-grater. I let it sit for about 5 minutes (apparently this maximises the reaction that produces the heat/flavour) and then soaked it in vinegar. I filled a jam jar with the root/vinegar mix and put it in the fridge, and I put some in a food bag in the freezer. I planted a section of root in a container, I've heard it can be quite invasive if you put it the garden. Will be interesting to see how the heat of the horseradish is retained using the two methods. Not eaten any yet, looking forward to that, unfortunately my girlfriend doesn't like beef!!.


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