This is the second year I’ve harvested horseradish, which is ready after the leaves have died back in winter. I had to dig and pull out the roots from the ground. Some of it was a twisted mass but I found a few long shoots to work with.

After cleaning off dirt and peeling the root, I shredded it into a bowl. It is pungent and kind of sweet smelling. I added sour cream and a little white vinegar to make a horseradish sauce to serve with beef on Christmas. It is pretty simple to make and fresh horseradish has more bite.

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