Have you ever tasted Horseradish flowers? I did and was amazed!

jowitt.europe

Have you ever eaten the horseradish flowers?

I harvest horseradish roots twice a year: in early spring and in autumn. And I use leaves for fermenting cucumbers. But I have never ever tried to eat horseradish flowers. Today, as I was taking photos of different plants, I noticed how beautiful it is. I tasted it and WoW! You know how sharp is the root. And the flowers are so mild and so spicy at the same time. Now they will land in my salads, soups, stews...

Lisa K

@jolanta.wittib that is so cool! My horseradish has not flowered yet but I will definitely try when it does.

Also that is a beautiful and healthy looking plant!

jowitt.europe

@Lisa K this horseradish decided itself to grow in this place. I have tired to remove it - it wouldn’t. I gave in and the plant looks happy 😊

judsoncarroll4

Very cool!

MaryRowe

What a great idea. I harvest some root from my plant most years, and I have thought about using the leaves, though I've never been sure about what to use them for. Now I will definitely give the flowers a try when they come.

@jolanta.wittib how do you use the leaves with the cucumbers--is it mainly for flavoring the ferment?

JodieDownUnder

@jolanta.wittib your plant looks very healthy. Good on you for experimenting and getting such a nice surprise.

Tave

@jolanta.wittib Very cool! I would also like to know how you use the leaves. How much do you use in ratio to the cucumbers, and what flavor or texture do they add?

kbmbillups1

Mine is flowering too, but I never even thought about the flowers and leaves being edible. Wow!

jowitt.europe

@MaryRowe @Tave I use leaves for fermenting cucumbers. This is my recipe:

when I collect about 5 kg cucumbers, I wash them, put them into a bucket, or some other container and cover with: 5-7 leaves of sour cherry, 5-7 leaves of black currant, 2 big dill plants (with flowers and stems) and one big or 2 smaller leaves of horseradish. I cover with salt solution 1big spoon per 1 Liter water until everything is covered. I do not cover the bucket, but weigh down the herbs and cucumbers, so that everything is under this salty water. I use a plate and put a stone on it.

After 2-3 days, depending on the warmth, I put cucumbers in jars, add herbs from the bucket (including horseradish - I cut it into pieces) into every jar, add a garlic clove and an oak leaf (for keeping cucumbers crispy), heat the fermented liquid to round 70C -80C , pour into the jars, close tightly. After closing, I usually turn jars upside down, so that they are really tightly closed. and store in my cellar. These cucumbers keep for 2 or even more years.

water2world

@jolanta.wittib Sounds wonderful! When I read your title, you had me guessing how hot the flowers would be! lol Now, i can't wait to taste! Thanks for posting! Also a big thanks for your recipe!

AngelaOston

https://community.thegrownetwork.com/discussion/comment/897528#Comment_897528

Great recipe for fermented cukes

MaryRowe

@jolanta.wittib That is a wonderful recipe, thanks so much for posting it. I had never thought to use sour cherry or black currant leaves in my ferments either. Now I can hardly wait till my cucumbers come on to give this a try! As good as this recipe sounds, how did you ever make enough to find it it lasts on the shelf for two years or more? Even on my own I could see myself eating a whole batch in a matter of months!😋

Tave

https://community.thegrownetwork.com/discussion/comment/897528#Comment_897528

Thank you:) I can't wait to try it.

Sharie

Very nice! Mine have never flowered. We have these little white butterflies that like anything spicy and their caterpillars tend to eat the leaves bare. It doesn't affect the root at all but I sure would love to have some flowers.

When the leaves are good they can just be chopped up and added to a salad for a bit of pep.

jowitt.europe

@water2world that was a surprise to me as well. But, then, when I think, the blossoms are for bees and other insects to attract, not to scare, not to kill, so they have to be mild.

jowitt.europe

@MaryRowe well, in a good year I would collect a bucket of cucumbers every second or third day. It’s like a fermenting factory at home 😊. And then they last, of course. I use small jars, so that it is enough for two persons for once to twice. This year the children and grandchildren and friends did not help us to consume more. Hopefully next year we have a lot of fermented cucumber fans.

jowitt.europe

@Sharie my horseradish is growing next to a wormwood. There are lots of herbs nearby: oregano, catnip, mint... I think it is important that the insects do not smell it and other herbs help to hide the smell. Well, later in the year I also have these flies, but not so many that I cannot find healthy leaves.