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If you’ve never tasted horseradish (Armoracia rusticana), then think wasabi (Wasabia japonica). These two foods have a nearly identical flavor, often described as peppery, spicy and pungent, however, the sharp taste of horseradish only lasts a short time and doesn’t sear your mouth like hot peppers do. Horseradish foliage. Image from Pixabay.com. Both the... Continue Reading →
For 2021, All-America Selections (AAS) announces three vegetable award winners – ‘Crème Brulee’ echalion, ‘Pot-apeno’ pepper and ‘Goldilocks’ squash. To see pictures of these and other great plants visit the All-American Selection website. Eschalion 'Creme Brulee', image from All-America Selections. Echalion ‘Crème Brulee’. An echalion, also called a banana shallot, differs from standard shallots by having an elongated 4-5” bulb, which is easy to peel and cut. ‘Crème Brulee’... Continue Reading →
Acreage Life - Nebraska 