“Another option is to leave the horseradish in the ground and dig as needed. If you choose the latter option, be sure to heavily mulch the area so that the ground doesn’t freeze.
“To use horseradish, peel the large, fleshy roots and cut into sections. Use a blender or food processor to chop the roots along with a small amount of water and a couple of ice cubes. Vinegar or lemon juice is added to stop the process that produces the ‘bite’ of horseradish. Add immediately after blending for a mild flavor or wait up to three minutes to give the horseradish more kick. Use 2 to 3 tablespoons of vinegar or lemon juice per cup of horseradish sauce along with ½ teaspoon of salt for flavor. Horseradish has an extremely strong odor and so you may wish to open the blender or food processor outdoors and to keep your face away from the container when opening. Store ground horseradish in a tightly sealed jar in a refrigerator until ready for use.”
For those of us not growing horseradish, the herb society usually has jars of it for sale at Herb Day. Only half a year away!
Luminary Walk hours are 5:30 to 8 p.m. The cost is $5 for adults, $3 for students, and $2 for children ages 3 to 15. Children under 3 years are admitted for free. The arboretum gift shop will include the work of local artisans from 3 to 8 p.m.