Common Name

Horseradish, known for almost 3,000 years, was once thought to be worth its weight in gold. This piquant root was used by the ancient Egyptians, Greeks and Romans and has become associated with Jewish Passover. Horseradish was used as a medicinal and culinary spice throughout the Middle Ages and North American farmers began cultivating it for commercial use in the 1800s.

Horseradish is the root of armoracia rusticana, a perennial growing up to five feet tall. Thick roots hold the most flavor, but have little to no smell until they have been cut. Once cut, horseradish has a harsh smell and a hot, bitter taste.

The whole root can be bought fresh, but horseradish is generally purchased as a blended sauce or grated. The United States alone produces over six million gallons of the jarred condiment every year.

Purported Medicinal Qualities*

Horseradish has many reported internal and external health benefits. With some potential anti-bacterial properties, horseradish has been used to treat some wounds and skin infections and even acne.

Historically, horseradish has been used to:

• Induce sweating
• Aid digestion
• As a diuretic
• Relieve headaches
• Relieve cough symptoms
• As a stimulant
• Increase blood flow
• As an antiseptic

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Horseradish is most commonly known as a condiment containing vinegar, but can be used plain as an ingredients in sauces, dips or spreads or to add a kick to many dishes. Horseradish goes well with everything from baked potatoes, eggs and tomato juice to chicken and sausages and, when served raw, has the unique ability to enhance other flavors. Once cooked, horseradish has a milder taste.  Food for thought:

• Add horseradish to plain yogurt or sour cream for a tangy dip
• Add horseradish fresh or creamed to scrambled eggs
• Add horseradish to mayonnaise or barbeque sauce
• For a quick seafood cocktail sauce, add horseradish to ketchup - add a touch of chili sauce and diced green pepper for an extra twist.
• Add horseradish to tomato juice for an spicy vegetable drink
• Mix horseradish and chopped herbs of choice into softened butter, chill, roll into a log (in waxed paper) and slice over steak or baked potato.
• Add horseradish to soups, stews or sauces
• Serve horseradish with salmon, trout, beef, meatloaf, ham, or chicken

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