Vicki you forgot to add vinegar. Your mix without vinegar can be dangerous as botulism might grow in it. Vinegar stops botulism.
Peel enough root to make ONE cup from blender. Then add 1/4 cup of white vinegar. Then let age for a while.
Hello -- in the spring when the leaves are tender, I use them in roast beef sandwiches instead of lettuce. In the fall after the first frost, we dig a root or two, scrub it well, cutting off knots and so forth, and grate it on a hand grater or in the blender. For about half a cup of gratings I add enough vinegar to barely cover and then keep it in the refrigerator. Some people add beet juice to color it. If you cook horseradish, it loses its bite.
My father has lots of horseradish, and this is how he prepares it:
Peel the roots
Cut it into chunks
Put it in the blender with a little water
Watch it so it doesn't puree, but so it's a little bit coarse (you might have to add a little more water to the desired consistency)
Put it into jars and put in the frig, it'll last forever.
No, I've never heard of the leaves being edible, and I've never heard of anyone freezing it.
Hope this helps!
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