Horseradish
Armoracia rusticana
September - February
Cooking Tips
- Remove the outer brown peel with a vegetable peeler or knife. Then grate the root as needed.
- If using as an ingredient in a cooked dish, hold off adding until the end of the cooking time.
- Mix of few tablespoons of grated horseradish with sour cream. Use to top soups or as a dressing for meats and fish. Or add a dollop onto latkes.
- Horseradish-infused vodka is tasty in Bloody Marys
- Mix grated horseradish with Greek-style yogurt, a bit of oil and chopped dill. Toss with potatoes, cut into chunks, and cook for a twist on potato salad.
- Horseradish greens are also edible! Mix into a salad or tear into pieces and bake into chips.
Details
Horseradish is a member of the same plant family as mustard and wasabi and has been cultivated for thousands of years. Being a root vegetable, horseradish is generally in season from fall through the winter. When buying fresh, look for roots that have no blemishes or soft spots and feel heavy for their size. When shredded, enzymes in the cells of the root will release mustard gases, producing the familiar tang of horseradish.
Nutrition: Horseradish root is a good source of dietary fiber and Vitamin C and is low in calories. It is also thought to have anti-inflammatory and anti-bacterial properties. In fact, some ancient cultures used the root as everything from a diuretic to a cure for headaches to an aphrodisiac.
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