Horseradish — that 3,000-year-old plant best known as a flavorful accompaniment for beef, chicken and seafood – took root in Eau Claire 77 years ago. It is now getting its due justice with a sparkling state-of-the-art processing center at Silver Spring Gardens headquarters.
Silver Spring Gardens Inc., the world’s largest grower and processor of horseradish has doubled its capabilities, with the completion of a 100,000 square foot plant addition designed to create even more ways for horseradish to climb up the condiment ladder and create its flavorful punch.
Ed Schaefer, president and CEO of Silver Spring Gardens said the highly automated plant means the company can be flexible, create more horseradish and mustard products as well as manufacture condiments, such as jams, jellies, and a variety of sauces, for other companies. The firm has already purchased two horseradish companies within the last year in anticipation of their larger capacity and technology.
A state of the art quality control lab and a gourmet-testing kitchen have been added. Assembly lines are designed to allow workers to monitor two operations at once. Space has been allocated for future robotics.
Silver Spring horseradish and mustard products are sold nationwide at major grocery chains and fine food stores. All products can also be purchased online, including gift boxes.
Silver Spring Gardens is also one of the nation’s fastest growing producers of specialty mustards, many which have earned national awards. Silver Spring Beer’n Brat Mustard was the Gold Medal winner at the 2006 Worldwide Mustard Competition in Napa Valley, California, where the Silver Spring Chipolte Mustard won a Silver Medal. Silver Spring Beer ‘n Brat Mustard was named one of the top 150 healthy foods for men by Men’s Health Magazine, calling it “Sharp as a good chef’s knife. Great spicy kick.”
On the industrial side, Silver Spring Gardens is the largest supplier of horseradish to
major food manufacturers in the country and can package products in most industrial
containers including totes, drums and tankers. Silver Spring is also the largest private
label producer of retail horseradish in the country.
“We can make private label mustards and sauces for customers who demand the
highest quality products with the finest ingredients. Our flexibility in our new plant
equipment and operations means we can be a premier niche co-packer to meet
customer’s specific needs, “Schaefer said.
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The sleek new plant is a far cry from the beginning days in 1929 when Ellis Huntsinger
started growing horseradish and other crops on a few acres near the fresh water Silver
Spring south of Eau Claire, Wisconsin. He prepared and bottled horseradish by hand and
sold it locally. He used vinegar as a natural preservative and refrigerated the product to
keep it white and to retain its sharp flavor. He also discovered that adding fresh sweet
cream enhanced the flavor, heat and longevity of prepared horseradish.
The few acres has grown into 7,000 acres in the Eau Claire area and roughly 2000 acres
in Clearbrook, Minnesota. Horseradish root are harvested in both the spring and fall and
placed in cold storage until processed. The company grows and sells approximately seven
million pounds of horseradish annually. Silver Spring Gardens also purchases root from
Colinsville, Illinois and Tule Lake, California, and blends these root varieties along with
its own root to make their special formulas.
For recipes, online store and new product information, www.silverspringfoods.com.
