If you've only ever had jarred horseradish you need to give yourself a treat and try the real stuff. Bright and pungent, without the bitter aftertaste sometimes found in jarred versions, fresh horseradish perks up any meal and is especially good with the heavier roasts and stews of cold weather cooking. Its bite can also add a lovely kick to gentle spring cooking and bring out the best in summer grilling.
What Is Horseradish?
Horseradish is a member of the mustard family, along with kale and turnips, so not surprising it has a bite. Its greens are edible and sometimes available at farmers markets. It's the horseradish root that is cultivated and sold. Horseradish isperennialand grows inhardiness zones2 through 9.
Horseradish has been cultivated since antiquity. Pliny and other ancient historians mention it in writings. Pictures of it are represented in murals on the walls in Pompeii. In Medieval times, it was used medicinally. American forefathers George Washington and Thomas Jefferson mention horseradish in their gardening accounts.
Horseradish is at its best in fall and winter. Like so many otherroot vegetables it stores well and is often available well into spring.
How It Is Used
The easiest way to use horseradish is to simply cut off the brown peel and shred or grate somefresh horseradishto serve with roasted meats or as a flavoring for hearty soups or stews. Shred as close to serving time as possible, since horseradish turns bitter and discolors within a few hours.
Also, freshly shredded horseradish makes a great addition to mashed potatoes or as a condiment with a medley of roasted root vegetables.
You can also makehorseradish creamand add it as a delightful swirl into thick soups or serve in place of traditional creamed horseradish.
Horseradish is a mixologists delight, too. Once you have had it, it is hard to forget the power of the pungency inhorseradish-infused vodka. Serve it ice cold alongside gravlax or pop it in a bloody mary.
How to Pick It
Choose firm roots with cut ends that look fresh. The large, white, tapered root of horseradish is covered with a somewhat hairy brown peel. Avoid any wilted, desiccated, or soft specimens.
How It Is Stored
Store horseradish loosely wrapped in plastic in the crisper of the fridge. Fresh horseradish will keep several weeks. Cut pieces, however, should be used immediately, as horseradish turns bitter once cut or grated (the larger piece can be re-wrapped and stored, just cut off and discard the previously cut end before using).
For longer-term storage, cut horseradish into one-inch pieces and store it sealed in plastic in the freezer. Whenever you want a hit of this pungent root, grab a chunk and grate it.
Another way to keep fresh horseradish around is to peel it, cut it into chunks, put the chunks into a sealable jar, and cover the horseradish with vinegar. The flavor will soften as it's stored, but it will keep some of its kick and you'll have a wonderfully aromatic horseradish vinegar to use as well.
The prepared version of the root you can find jarred in the condiment aisle at your local grocery store, according to Allrecipes, but you can also purchase it fresh when it is in season. As reported by Bon Appétit, the ideal time to buy fresh horseradish is in late autumn and early spring.
The addition of vinegar to the ground horseradish neutralizes the enzymatic process of this compound. Vinegar stabilizes the flavor. The longer you wait to add the vinegar, the hotter the results will be. But don't wait longer than a few minutes, or the resulting flavor will be bitter.
Fresh horseradish is both hotter and spicier than bottled prepared horseradish, which is pickled in vinegar, so if a recipe calls for prepared horseradish, use half the amount of fresh. When selecting, look for light brown, hard roots; avoid those that are green, moldy or spongy.
How to Store Horseradish. Transfer the homemade horseradish to an airtight storage container or jar. Store it in the refrigerator for up to one month. You can freeze horseradish for up to six months, but it may lose some of its pungency.
The roots can be stored in moist sand or sawdust in a cool dark cellar, or buried in outdoor pits. The root may also be mulched heavily and left in the ground for use over the winter. The harvested roots can also be stored, sand and all, in a plastic bag and stored in the refrigerator.
Cool soil promotes the formation of compounds that give horseradish roots their pungency, so it's best to harvest horseradish in fall, winter, and early spring. I'm ready to dig a plant or two by early October, mostly to have the warming effects of horseradish on the autumn table.
Horseradish is best used freshly grated and raw. Scrub with a stiff brush and peel off the dark skin before using horseradish. In larger roots, the core may be fibrous and bitter. Remove and discard the core, along with any green spots.
Horseradish has some diuretic properties, which means it helps promote urination. This is important for regularly expelling toxins from your body, as well as helping to keep your liver clean.
Horseradish root is naturally rich in antioxidants, which can help protect your body from cellular damage by attaching themselves to free radicals. Early studies also suggest that horseradish may prevent the growth of colon, lung, and stomach cancer cells, though more research in humans needs to be done.
The heat begins to fade the longer it is stored. Similarly, if you have horseradish sauce or cream that isn't hot, the likely reason is that it has been sitting around for too long or it was made incorrectly. The sauce itself should be creamy white and will darken and lose potency as it ages.
When consumed in large amounts, side effects might include stomach upset, bloody vomiting, diarrhea, and fainting. When applied to the skin: Horseradish is possibly safe when preparations containing 2% mustard oil or less are used. It can cause skin irritation and allergic reactions.
Wasabi root is best substituted for fresh horseradish root as it can't mimic the texture of prepared horseradish or horseradish sauce. Since their heat is comparable, wasabi root can be used in equal amounts to horseradish root.
Process until horseradish is finely ground.Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary.
How can you tell if horseradish is past its prime? Prepared horseradish starts out a creamy white color and, as it ages, the color darkens to brown and loses its potency. That's when it's time to get a new bottle. The horseradish experts recommend buying the smallest jar you can use up before it starts turning color.
Yes, you can freeze horseradish, although it may lose a little pungency. It's best to peel it and grate it first, and then freeze it in small amounts so you can thaw just what you need. There are a couple of easy ways to do that.
Also, freshly shredded horseradish makes a great addition to mashed potatoes or as a condiment with a medley of roasted root vegetables. You can also make horseradish cream and add it as a delightful swirl into thick soups or serve in place of traditional creamed horseradish. Horseradish is a mixologists delight, too.
To keep prepared horseradish at its flavorful best, store it in a tightly covered jar in the refrigerator or freezer. It will keep its quality for approximately four to six months in the refrigerator and longer in the freezer. To keep it hot, keep it cold.
Many grocery stores now have full horseradish roots in their produce sections. If you cannot find them at a normal grocer, specialty grocers that specialize in unique or organic produce will tend to carry them.
If you can't find fresh horseradish, it should come as no surprise that one of the best substitutes is prepared horseradish sauce! Just keep in mind that the flavor may be slightly different than using fresh horseradish.
Horseradish root is naturally rich in antioxidants, which can help protect your body from cellular damage by attaching themselves to free radicals. Early studies also suggest that horseradish may prevent the growth of colon, lung, and stomach cancer cells, though more research in humans needs to be done.
A good quality root is clean, firm, and free from cuts and deep blemishes. The freshly peeled or sliced root and the prepared product are creamy white. Generally, the whiter the root, the fresher it is. When available, fresh roots will be found in the produce section.
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