Horseradish, Herb of the Year 2011

The Herb of the Year for 2011, as established by the International Herb Association, is Horseradish. You will find links to more information about Herb of the Year, recipes and more, here.

Members of the International Herb Association, touring a horseradish processing facility in Collinsville, IL.

Horseradish is dug in the fall of the year, cleaned and stored in refrigerators that keep the temperature just at 32 degrees F. That way, the horseradish can be cleaned again, trimmed and either shrink-wrapped in individual roots for sale in stores, or run through grinders and made into prepared horseradish.

The production line consists of conveyors carrying the barely frozen roots, being cleaned and trimmed by hand.

It comes out of the processing line looking like this. Workers hands are cold from handling the roots all day. Some wear gloves, others just tough it out. The knives they use to rapidly trim the roots are dangerous, as well. Here, IHA members observe the bins of horseradish, ready for processing.

The final product, the day we visited, was this, individual horseradish roots, shrink-wrapped and labeled, ready for the produce department of stores. The roots will be kept just a 32 degrees until shipment, to insure freshness, and the firey flavor people love.

Here are a couple of my recipes from back in my teenage years. I used to make back in my teens when I contract-ran a little cafe on Sundays in my little hometown. My job on Saturday was to plan the Sunday menu for 2 blue-plate specials, buy the food, hire the help and cook. One of the popular choices for my Sunday Dinner Specials was baked ham with horseradish sauce, pineapple sweet potatoes and cole slaw with homemade rolls. (I also made the pies). Here's the horseradish sauce, very simple, but good with ham, pork steak or even on sandwiches:

Horseradish Sauce for Ham

1/4 cup sour cream

2 Tbsp. horseradish
2 drops any brand hot sauce

Mix and serve small portions with savory baked ham.

Shrimp Dipping Sauce

It's simple, everyone probably makes it the same, but I like homemade better than store bought.

1/4 cup Heinz catsup
2 Tablespoons real prepared horseradish (not horseradish sauce)
3 teaspoons Worcestershire sauce
1/2 teaspoon (I use a full teaspoon) hot sauce
1 tablespoon chopped fresh chives

Mix, chill for 30 minutes or longer, and serve with chilled shrimp.

Check out what's happening in my garden this week: http://jimlongsgarden.blogspot.com