All About Mandys Horseradish
Mandys Horseradish started off with two Mandys (hence the name). The business is now owned and operated by Mandy Steel. At Mandys Horseradish we do everything from the growing, the harvesting, the peeling and the processing of the horseradish. It is a true artisan product.
The processing is a laborious procedure with the fresh horseradish hand peeled, sometimes wearing goggles to help add against the potent fumes (which is 100 times more potent than onions). The fresh horseradish is added into the base sauce then into jars. The product is chilled overnight and sent out fresh to the retailer the very next day. All products are made fresh to order so it reaches their destination in peak condition.
This unaltered, traditional process promotes a delicious heat and real flavour that makes Mandys Horseradish a hit with enthusiasts and a fantastic product that stands out from the crowd. Previously awarded a Cuisine Magazine Artisan Award, Mandys Horseradish Sauce is recognised and well supported by many of New Zealand’s leading chefs.
Grown on the Canterbury Plains
Horseradish is not a common herb to have in our New Zealand garden’s so Mandy is the largest grower of Horseradish in NZ with two plots approximately equating to 6 acres of plants grown on the Canterbury plains
Canterbury provides the perfect backdrop for growing horseradish with its crisp winter frosts, possible chance of snow (which is a natural fertilizer for the crop), balanced with hot summer days and sufficient rainfall. These factors all contribute to the natural pungency of our plants giving our sauces its highly regarded pepperiness.
The crops are harvested all year round on a weekly basis. The plants take approx. 1 year to 18 months to grow, once harvested they will regenerate for the following year. The crop has gnarly roots which grow knee high leaves in the spring.
