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Originally confined to Eastern Europe, this herb now grows
abundantly in the US as well. The invasive perennial is cultivated
for its roots, which are quite spicy both to the palate and
the nose. Horseradish is a gastric stimulant and therefore
complements rich or fatty foods. It has more Vitamin C than
oranges or lemons!
When using fresh horseradish, peel and grate the roots, much
in the way you would ginger. Horseradish is a large root,
so slice off just what you need, as it quickly loses pungency
after being grated.
Horseradish preserved in vinegar or beet juice is usually
used as a condiment to Asian food. Horseradish sauce, also
called prepared horseradish, and milder horseradish cream,
vary in pungency depending on manufacturer. Mix equal parts
ketchup and horseradish sauce for a quick cocktail sauce.
Wasabi is the Japanese version of horseradish and is usually
served as a sushi condiment.
Brush excess soil from fresh horseradish and store in a paper
bag in the veggie box of your fridge—or freeze. Refrigerate
processed variations after opening.
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