They say this is the season for making merry. In the Christian year, the four weeks of Advent are a time for waiting and preparing for the Christmas joys ahead. But so far this year, I haven’t gotten around to celebrating or preparing.
Instead, I am hurrying to finish up the harvest so that, as the Thanksgiving hymn says, “all is safely gathered in, ere the winter storms begin.” We may get our first big snow of the season in a few days, so this week I picked the last of the chard and dug two buckets full of horseradish roots. Now I am processing them.
Nick added some chard and some of our little leeks to an excellent frittata earlier in the week. Then I froze 12 “chard balls,” which will be delicious in lentil and bean soups this winter. The remainder of the chard leaves got dehydrated to be used in smoothies and soups, and I am planning to slice up the fleshy stems into a batch of kimchi.
But what about those two buckets of horseradish roots, which are direct descendants of ones my great-grandfather grew on a farm in Deerfield? Yes, in contrast to all that merry-happy-jolly stuff, I have been up to my ears in something so strong and pungent that it’s a “sure cure for frivolity.” The thickest roots got buried in a bucket of soil and stored in the root cellar, so we’ll have a supply accessible all winter, and early next spring for Passover. Now I am making two medicines and a condiment.
This condiment, which mixes finely grated horseradish with vinegar and salt, is a familiar companion to meats and other rich foods. It is said to stimulate the gastric secretions, thus helping with digestion.
I found recipes for horseradish syrup and tincture in Richo Cech’s book “Making Plant Medicine.” Since people in our family get stuffed-up sinuses after colds and as a result of allergies, these remedies may help us to breathe easier. Cech says that horseradish “opens the sinus passages and serves as a potent vascular stimulant, warming the extremities and accelerating the healing process.”
I had to grate the horseradish to make the syrup and the condiment (above). All the instructions I could find advise doing so in a “well-ventilated room” to avoid tear-gas-like conditions. This late in the season, when outside temperatures are in the 30’s, it didn’t seem like a great idea to open up all the windows in the kitchen. So out I went to the patio, all bundled up, and grated heaps of horseradish on the tarp-covered picnic table.
Then I stuffed the grated root into a quart mason jar and covered it with about a pint and a half of raw local honey. The directions say to steep for 30 days at room temperature and then strain, pressing through a cheesecloth. Cech says to store in a stoppered bottle out of the light, and take in tablespoon doses as needed for sinusitis, sinus headache, allergies, hoarseness or cough.
The tincture requires ground-up dried root, so I sliced the rest of the roots and am dehydrating. Later I will grind them to a powder in a coffee grinder and mix, in stages, with water and alcohol, which will extract the active medicinal components. After straining, the tincture will be ready to use.
So all this harvesting and processing of plants we grow is lots of fun, but in the future it would be better to get all this done earlier, maybe in November, to make straight the way to the Advent experience. No matter what is going on in the world, I always resonate with the longing and hope of this season. Oh yes, and then there are the cookies…..
For new readers of this blog, here’s a quick overview of more than 150 past posts, divided into categories such as frugality, simple living, cooking, living without and climate change. Or hover on “Index” above to read all the posts in a particular category.