The root is harvested in the spring and fall and sold in 1,200-pound pallets to processors who grate the root, releasing the volatile oils that distinguish horseradish from all other flavors. The ground horseradish is then mixed with… Read More
Horseradish is a member of the mustard family (sharing lineage with its gentler cousins, kale, cauliflower, Brussel sprouts and the common radish) and is cultivated for its thick, fleshy white roots. The “hotness” from horseradish comes from isothiocyanate,… Read More
Horseradish appears in a variety of products in the supermarket and in specialty food shops: Basic prepared horseradish is the grated prepared horseradish root mixed with distilled vinegar. Spices or other ingredients may be added (such as salt,… Read More
What 3,000-year-old plant has been used as an aphrodisiac, a treatment for rheumatism, a bitter herb for Passover seders and a flavorful accompaniment for beef, chicken and seafood? If you guessed horseradish, you’re right. The history of horseradish is intricate and mysterious, but one certainty stands: Horseradish has been prized for its medicinal and gastronomic qualities for centuries.
Add a splash to tomato juice for an early morning eye opener. Slip a spoonful into a skillet of scrambled eggs. Try horseradish on breakfast sausage. Give store bought deli items, like cole slaw, potato
What’s wasabi and how is it different from horseradish? How do I keep horseradish hot? How do I prepare horseradish? How do I grow horseradish? How did horseradish get its name?