Horseradish

Horseradish is one of our oldest crops.  We started our first plants in 1980. Mainly sold as a prepared spread or on the Seder plate as maror, the bitter root, Horseradish has a long history. We love it grated or processed with an equal amount of beets and enough vinegar and/or oil to make the desired consistency.  
 
Best processed within a few days of purchase.  Our roots have been washed and given a preliminary cleanup. Use a potato peeler and/or a strong scrub brush to finish cleaning. The root should be clean and white to ivory color.  Opening a food processor with your face over it can just about knock you over! Grating it without good air ventilation can drive everyone out of the kitchen.