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Durgan 04-30-2008 04:49 PM

Horseradish and Garlic
 
Horseradish and Garlic

Horseradish and Garlic. 30 April 2008 Horseradish and Garlic Horseradish and Garlic 30 April 2008. Both species are planted in the late fall about October in Zone 5.

Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial but I treat it as an annual, and propagate the following year's plant from a piece of the current root. It is a member of the Brassicaceae family, which includes mustard, wasabi, and cabbages. I put it in a convenient place for digging in the late Fall, since the roots are a real hassle to remove from the ground, and the plant gets about two feet in diameter and about four feet tall.

Hardneck garlic is technically known as the ophioscorodon variety of allium sativum. Hardneck garlics have a "scape" - stalk - which coils from the top. These "scapes" are in much demand, and essentially gives the commercial growers two products from as field of garlic. There are three main types of hardneck garlic: rocambole, porcelain and purple stripe. My type is probably porcelain garlic.

lspichkin 05-01-2008 11:06 AM

How do you end up using your horseradish? Any good recipes?

Durgan 05-02-2008 02:52 AM

Quote:

Originally Posted by lspichkin (Post 108408)
How do you end up using your horseradish? Any good recipes?

I make horseradish condiment.
6 October 2007 Processing Horseradish Root 6 Octgober 2007 Processing a plant of horseradish.

janu004 11-20-2009 01:34 AM

1. Preheat the oven to 350 degrees F.
2. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms.
3. Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

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herbfan2 12-21-2009 06:06 AM

If you want to grow your own garlic what do you start with - seeds, sprouts or what?


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