Horseradish power

The pungent aroma and flavour of horseradish is not evident until the roots are cut or crushed. All parts of the plant contain glucosinolates, which are acted on by the enzyme myrosinase when the leaves or roots are attacked by pests, or cut during preparation. This damage results in the release of the extremely pungent allyl isothiocyanate that gives horseradish its flavour. This compound is unstable and without treatment will break down and lose pungency over a few hours. This recipe is the perfect use for your newly harvested horseradish:

Horseradish sauce

1 heaped teaspoon fresh horseradish, finely grated or minced

1 teaspoon of lemon juice

2 teaspoons of dried mustard

1 tablespoon of cream, sour cream or plain yoghurt

Mix the first three ingredients to form a paste, then add the cream or yoghurt and stir until smooth. Use as soon as possible. You can add a finely chopped, hard-boiled egg when serving with fish, and grated apple when serving with pork or boiled fish.

Pick up our latest issue for Penny’s full article on horseradish plus more features with tips for growing top lemons and strawberries. Head to Organic Gardener for more details on how to get a copy.