The hot and pungent flavor of horseradish is absent until the root is crushed or ground. The addition of vinegar to the crushed root neutralizes the reaction and seals in the unique taste and heat horseradish is known for.

This primitive looking member of the mustard family has a unique flavor. The white colored meat of fresh horseradish has a distinct bite similar to that of prepared horseradish but has a crisp and sweet flavor to it as well.

Nutritional Value

Horseradish is low in fat and calories and high in vitamin C and dietary fiber.

Serving Ideas

Horseradish is perfect for adding a delicious kick to spreads such as mayonnaise and mustard, and a delectable addition to glazes and fruit sauces used in savory dishes. It complements grilled meats and seafood, and pairs well with roasted root vegetables and mashed potatoes. When cooking with horseradish be sure to add it towards the end as prolonged heat from cooking can dull its flavor.

Ethnic/Cultural Info

Horseradish is one of the five bitter herbs used on a traditional Seder plate for the Jewish Passover. The root has long been used as a condiment for meats in Germany and England.

Geography/History

Horseradish has been valued for its medicinal and culinary qualities since the time of the ancient Greeks and Egyptians. It has been used to treat aliments such as arthritis and kidney stones, to soothe indigestion, to treat sinus infections and coughs, and as an aphrodisiac. Horseradish arrived in America in the mid 1800’s courtesy of early settlers in the northeast. Today horseradish is grown commonly in both the United States and Europe. In the United States Collinsville, Illinois is the major producer of commercial horseradish and home to the annual International horseradish Festival.

Seasons/Availability

Horseradish is available year round and is typically harvested in winter.