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To tell you the truth, Rootdoctor, I've never dug it! It's been in the ground for several years, so I guess it's about time! Things grow slow up here in Alaska. So, when the ground thaws, I guess I'll go out there and dig it up so that the Icknield Junior School can see what a root looks like.
Thanks, RD. I'm such a softy for plants that I hate to disturb them, but my hubby has the 'hots' for some of that hot stuff, so this spring will see us digging. We'll have to compare notes, eh?
I'm not sure what climate has to do with the hotness of horseradish. We have a pretty mild climate up here, so it might not make our ears smoke... have to see I guess.
I could not find it hot enough for me,till TLC showed me where to find the hottest in the world!Takes your breath away!Love it.Thats why I wanted to grow my own,see if I could make it hot in my compost.
The most flavorable roots will be 1 year old roots, harvested after frost kills foliage. Grind soon after harvesting, and add vinegar to preserve root. The length of time passed before adding vinegar will make a difference in heat. Mild 1-to 2 minutes, hot 8 to 10 minutes. I grind a small amount of fresh beet and add to radish.
Grow root in very rich soil with plenty of organic matter, if you fertilize add very low nitrogen. Water often.