How to cook horseradish
Information for horseradish in our free cooking ingredients collection.
Horseradish
Horseradish is a root crop belonging to the botanical family that includes cabbage, mustard, and radish. Only the long, fleshy roots of this vegetable are used, because the leaves contain a slightly poisonous compound and have no culinary value. Rough and cream-colored, the parsnip-like root can grow to 20 inches in length and 1 to 3 inches in diameter. A sulfur-containing compound known as allyl isothiocyanate is responsible for the root’s strong, pungent odor and hot, biting flavor, which is reminiscent of mustard and results from a chemical reaction that occurs only when the root is bruised or cut.
Family - Cruciferae
Scientific name - Armoracia rusticana
Common name - horseradish, mountain radish, great raifort, red cole
Origin and botanical facts
The horseradish is native to Eastern Europe and has been used as an herb since ancient times. It was grown in Greece more than 3,000 years ago. Mentioned in the Bible, it is one of the bitter herbs served during the Jewish Passover festival. In medieval Europe, the root was believed to be a cure-all. Initially used only for its medicinal properties, by the 1600s horseradish had become a common condiment for fish and meat in Europe. The word “horse” in horseradish, often used to imply coarseness, as in horse-mint or horse chestnut, is used similarly in this case to distinguish the plant from the edible radish (Raphanus sativus).
The perennial horseradish plant grows worldwide and is often found growing wild along roadsides throughout Europe and North America. From the long main root, stems sprout that grow to about 3 feet in height and give rise to large, jagged, wavy leaves. Once established, horseradish can tolerate any amount of neglect and can easily become a weed. Most of the fresh horseradish sold in the United States is grown in California.
How to cook horseradish
Roots that are firm and free of blemishes should be selected. The root can be refrigerated in a plastic bag for up to a week. Usually grated and used raw, the root must be washed, scrubbed, and peeled before grating by hand or with a food processor. Vinegar or lemon juice can be added to the grated horseradish to retard the enzyme process that produces the distinctive bite. For a mild sauce, 2 to 3 tablespoons of lemon juice or vinegar can be added to a cup of horseradish along with a half teaspoon of salt immediately after grating. For a hot sauce, the grated horseradish should be allowed to stand a few minutes before the lemon juice or vinegar is added. Because heat causes the root to release a pungent smell, horseradish should never be cooked. Grated horseradish is used as a condiment on fish, beef, chicken, and sausages. It is usually combined with oil and vinegar or with cream to make sauces for beef, smoked fish, or asparagus. Horseradish is the ingredient that provides the fresh, pungent flavor to seafood cocktail sauce. Blending horseradish with yogurt or applesauce makes a traditional Austrian accompaniment to meat. Preserved, grated horseradish is available bottled in vinegar or in beet juice, which gives it a reddish hue. Horseradish also is available in a dried form that must be reconstituted with water before using. Wasabi, a pungent green condiment sometimes referred to as “Japanese horseradish”, is traditionally made from the root of a semiaquatic Asian plant, Wasabia japonica, from the same family of cruciferous vegetables. However, some inexpensive commercial wasabi powder and paste may contain domestic horseradish instead of wasabi.
Nutrient composition
One serving of prepared horseradish provides small amounts of nutrients.
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