Which is the best way to preserve horseradish root?

[Wren]

I have a large Horseradish plant that i want to get semi processed at the end of this month. This is the plants second growing year so it should have a decent size root now and i want to preserve it in slices for future use. I have plans to make it into various condiments throught the year, but did not want to process it all at once so were looking at just preserving it, to get it out and use as needed. Would pickling slices of the fresh root be ok, or would the pickling just ruin the taste? Would freezing slices of it be better?

Wren

[TEB]

Why dont you leave it in the ground until you want to use it, the root starts to degrade quite quickly and I have heard of putting the root in a plastic bag in the fridge but this is for later planting not eating

[Wren]

I want to use some of it next month to add to a relish, and then maybe some more to make sauce the following month.. but i wont need to use it all on either of those occasions. I suppose i could just leave it in the ground and keep digging it up to cut bits off when i need it, but thats not very convenient when the ground is frozen and i were wanting to have a stash to use in the kitchen when i needed it. Ideally i wanted to harvest and store the bulk of the root, and leave a small bit in the ground to grow on.

Wren

[TEB]

It says East Sussex in your location not eastern Siberia , cannot see frost in either September or October, not sure what to suggest, you could compromise, leave half in the fridge in a placcy bag and the rest in the ground, but before you use the half in the fridge test some by grating some and adding vinegar just to see if it has kept its efficacy. Note I have read that the longer you wait before adding the vinegar then the hotter the mix will be.

[Wren]

Yes i know East Sussex is not East Syberia..... *slaps*

However the general idea is that i have a stash o horse radishroot for my available use as an when i need it, not just in September an October , they were just examples. I would prefer to not have to go an dig up the plant each time i want some either. Thank you i have sussed out the info on the vinegar now too,
Many thanks for your help..lol...

Wren

[Two_Sheds]

BBC says : "Creamed horseradish is a creamy but strongly flavoured combination of horseradish, vinegar and cream. ...Once opened store creamed horseradish in the fridge for up to one year"

to freeze: astray recipes: Freezing horseradish

[di]

A chap from the lottie told me if I'm planning on using any of mine it's best to dig up now as the root becomes tougher as the season progresses.So if he's right you might want to dig it up now & set to preserving it.

[pdblake]

Just guessing here as I've never even tasted the stuff, but could you grate it and dry it or would that take the flavour away?