The International Herb Association

The pungent root of Armoracia rusticana adds assertive flavor to all types of dishes from cocktails to dessert. An essential ingredient to a proper Bloody Mary, horseradish adds a kick to this favorite savory libation or simple tomato juice. One of the most popular uses of horseradish, commercially and in the home kitchen, is in cocktail sauce. Made from ketchup and grated prepared horseradish, sometimes with a squeeze of lemon juice; this sauce is used as an accompaniment for shrimp, and bivalves such as clams, oysters and mussels and with breaded or battered fried fish. Try embellishing simple ho-hum tartar sauce with horseradish for an uplifting zing! Horseradish goes especially well with raw oysters, clams, roast meats, fish, and smoked foods. Fold freshly grated horseradish into just-whipped cream for a regal accompaniment to roast beef.

The early, small tender leaves have a pleasant flavor with just a touch of pungency and can be added to salads. The grated root enlivens salads, soups, and sauces, and is often added to mayonnaises and mustards to make them more piquant. I like to use horseradish mayonnaise in coleslaw and potato salads, on sandwiches, with seafood, and as a dipping sauce for artichokes.

You can mix fresh grated or prepared horseradish with mayonnaise, sour cream, yogurt, cream cheese or a combination thereof, embellish with chopped herbs such as garlic, parsley, chives, tarragon, basil, perhaps a little mustard, paprika, or a pinch of sugar or a dash of lemon juice or vinegar, and salt and pepper. Use this as a sauce for virtually anything--sandwiches, beef, fish, slaw, vegetables, potatoes or use it as a dip with vegetable crudites, crackers or chips.

I love horseradish with potatoes in any form; when mixed with sour cream and chives it is great on baked, steamed or oven-roasted potatoes. The aforementioned sour cream blend combined with boiled potatoes mashed with a little butter, milk and garlic makes for seriously scrumptious mashed potatoes. I often make mashies with turnips, sweet potatoes, rutabagas and/or parsnips which all combine well with horseradish.

Uses

In eastern European cooking horseradish is popular in cream sauces, and, mixed with grated apples, or sometimes with grated beets, as a condiment with poultry, fish, and eggs. I enjoy it in deviled eggs, egg salad and even scrambled eggs. Horseradish changes vastly when cooked: when exposed to heat the mustard oils are destroyed so it loses its hotness and becomes rather earthy, sweet, and nutty, although a slight pungency remains. Add it to root vegetable soups, stews and chilis. I particularly enjoy it baked in all sorts of vegetable casseroles with root vegetables, winter squashes, and the brassicas.

Don't forget the simplicity of a simple butter with horseradish, maybe an added minced herb--great on warm rolls or bread, veggies, potatoes, grilled or broiled fish--some even put it on top of a steak!

Most folks wouldn't think of adding horseradish to a dessert. However, it does have an affinity with apples, and pears too, so be daring and try combining the grated root with fruit. It is lovely in applesauce and makes a tasty apple pie; I like the latter New England-style with a thin slice of sharp cheddar on top.

Since horseradish is full of nutrients like Vitamin C, iron, calcium, magnesium, phosphorus, potassium, and zinc; it is a circulatory and digestive stimulant; and has anti-depressant, antibacterial, anti-cancer, antioxidant, detoxifying and expectorant properties, I enjoy it often. (Note: avoid if you have an underactive thyroid).

Celebrate Horseradish, Herb of the Year™ 2011-- experiment with this pungent root--raw or cooked, it will add zest to any dish!

Preparation and Storage of Horseradish Root

If you are inspired to use horseradish but don't have any in your garden, look in the market for long, thick, brown-skinned roots with gnarly knobs. They will be anywhere from 6 to 12 inches long and should be firm and free of soft spots. Roots with a greenish cast tend to have a bitter layer under the brown skin that should be trimmed away. Store roots in an open plastic bag in the refrigerator--as long as they are firm and free of mold, they are edible.

In most recipes, prepared horseradish may be used in place of freshly grated horseradish, though fresh horseradish will be hotter and more pungent. A rule of thumb is to substitute 4 teaspoons of prepared horseradish for 1 tablespoon of freshly grated horseradish. Because prepared horseradish is preserved with vinegar, you will need to adjust the recipe by deducting some lemon juice or vinegar from the recipe.

As freshly grated horseradish turns brown after grating and tends to lose its bite after sitting a while, it's best to grate the root just before using it unless it is to be mixed into a sauce or preserved with vinegar. The hot mustard oil in horseradish dissipates with exposure to air, so grate it and use it fairly quickly. Fresh or bottled, horseradish should always be kept refrigerated: heat is the main enemy of this hot root. Even when refrigerated, prepared horseradish gradually loses its pungency. Plan to replace it after three or four months.

To preserve horseradish roots, remove the tough, brown outer skin with a sharp paring knife. (Manufacturers say that you do not have to peel it--just scrub it well--however you will have brown flecks in your finished product if you leave the skin on). Grate the roots on a grater or cut into cubes and process in a blender or food processor. Adding cold water and/or crushed ice will make the processing easier and also keep down the volatile fumes. Be sure there is adequate ventilation in the kitchen, and when you remove the top of the blender or processor, step back for a few minutes and do not inhale the fumes.

Let the roots sit for 5 to 10 minutes before combining with vinegar--processing with an acid such as vinegar or lemon juice right away will lessen the potency of the prepared horseradish.

For every 2 cups freshly grated horseradish, mix about 1/4 to 1/3 cup white vinegar (I use rice or white wine vinegar; apple cider vinegar also works well except the color is a bit darker) Some commercial prepared horseradishes also contain a little soybean oil, lemon juice, and/or sugar. Add salt to taste, about 1/2 to 1 teaspoon to 2 cups horseradish. If necessary, stir in a little more vinegar or water, to ensure that the mixture is well-moistened, yet not too liquid. Pack into sterilized jars, seal, and refrigerate. It is best to process in small amounts, since the prepared horseradish only lasts for about 3 months in the fridge.