Quote:
Originally Posted by PR-Giants
recao
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You got the idea - it's for seasoning.
John's right --- it's horse radish. When you grow your own it will blow your socks off. With rare roast beef - WOOF!
The stores around here carry it on holidays only!? When you say why not all-the-time, they say no demand. When I lived in north east Charlotte, NC there were a lot of German decendants of original settelers. We could get fresh zingy H-radish all the time. So not wanting to wait for holidays for a good shrimp cocktail I saved one chunk with growing points. They started to sprout in the fridge and I stuck it in a pot. Will plant it inground in a month or so. It's invasive so gotta keep an eye on it. The stuff in jars is dead flat - no bite.
Speaking of recao, aka culantro the Bonnie people sell seedlings at HD and Lowes in spring. Lasts all year. Also Bravo mkt carries it all the time. Right next to the berros. Man I love a spicy berro salad - watercress - grew up on the stuff.