Regular readers will remember that back in June I was given a fabulous hoard of wild horseradish roots. Horseradish is an extremely pungent herb which is reputed to act on the circulatory system, be a beneficial treatment in lung and urinary infections, and a effective treatment for rheumatism and gout (both through being taken internally and used as a poultice). It is also a wonderful culinary herb.
Horseradish, once established, spreads quickly, so many gardeners recommend planting it with caution. Bearing this in mind, we decided to replant some of our roots in a wild area at the edge of our garden. A few weeks later we were rewarded with the sight of the beautiful leaf below, so I am hopeful that we will have a flourishing patch to harvest next year.
As well as making a batch of delicious wild horseradish sauce back in June, we also started off a wild horseradish and ground ivy vodka Infusion. This foraged infusion has sat in a dark place for the last three months, until today, when I finally got around to straining and bottling it.
How to make Ground Ivy and Wild Horseradish Vodka
To make the infusion we simply took a half a dozen pieces of peeled root, and threw them into a large preserving jar with a generous handful of Ground Ivy (it’s not an Ivy, despite it’s name – it’s a member of the mint family), which has a wonderful, savoury smell and taste, and is meant to make a fabulous rub for meat, and simply poured the vodka over the top.
Our finished infusion is a delicate green colour, has a wonderful savoury aroma and flavour, and although it certainly has a bit of a kick, I am pleasantly surprised at how palatable it is, even on it’s own. Added to tomato juice as a Bloody Mary cocktail it tastes amazing, and it will definitely be going in this year’s Christmas Hampers for our friends and family.
Although we have made many sweetened spirit infusions such as Sloe Gin, Cranberry and Orange Liqueur and Raspberry and Mint Gin in the past, this is our first savoury infusion that has been really successful (some of them have been downright disgusting!), and it has really whetted my appetite for trying some more savoury options in the future.
We’d love it if you shared our Wild Horseradish and Ground Ivy Vodka with others…
14 comments
I find your posts very interesting. I am from the other side of the pond–and so , we, being so stupid–could you put your ingredients in American lingo. Thanks
Thank you for your feedback Linda, you are definitely not stupid as I find the same thing with US recipes – I’ll try and make ingredients and quantities clearer going forward 🙂
Wow, this looks so good. I LOVE the bottles and design as well 🙂
Thanks Bex, it makes a nice change from the sweet spirit infusions we tend to make 🙂
Oh my, this sounds lovely. I do love horseradish and I also love vodka so win win! I do try and make a few bottles of something for Xmas presents so will be using your ideas for some of my hampers.
We make all ours for hampers too (in case everyone just thinks I drink an extraordinary amount of vodka) They all go down well at Christmas 🙂
This sounds amazing! Have a large horseradish plant and live in Ivy Cottage with some growing up the house. Think I may need to get making!!!!
Ground Ivy isn’t the same as the stuff that grows on walls it’s a wild herb which is in the mint family – It’s quite easy to identify once you know what you are looking for – it has a lovely savoury smell when its crushed 🙂
Nice! I wouldn’t mind one of those Bloody Marys right now…
Great way to get one of your 5 a day!
This sounds interesting – the only savoury one we have tried is tomato vodka – when we had a glut of cherry tomatoes. The fact it’s still in the cupboard a year later suggests it wasn’t that great.
We tried a lichen one once which was horrible, so pleased this one worked so well. You’d think tomato would be quite nice – you live and learn!
I can only imagine how lovely this must taste in a Bloody Mary. Wow, the flavors must be dancing all over your tongue. Great post Sarah and stunning photos
Thanks Micheele, I’m really pleased with the flavours as I had no idea how this one would work out 🙂