From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.
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Horseradish is most widely used as a condiment, both by itself and as an ingredient in sauces and dressings. If you enjoy the pungency of bottled prepared horseradish, you simply must try it fresh to experience the full breath-taking flavor experience. Before trying one of the many recipes, learn more about how to select and store horseradish, and some basic cooking tips and hints.

Horseradish history

Horseradish is botanically-known as Armoracia lapathifolia and A. rusticana, and is believed to be native to Russia or Hungary. It is related to the mustard family, hence its biting flavor and aroma. The "horse" moniker refers to the size of the root as well as its pungency and was used to distinguish it from other (unrelated) radishes. At one time, horseradish was referred to as "German mustard."

Used for thousands of years, horseradish is one of the five symbolic bitter herbs celebrated in the Jewish Passover Seder.

Horseradish fumes and heat

It is the volatile mustard-like oil in horseradish that brings tears to the eyes and heat to the tongue. Like mustard, the heat and fumes begin to rapidly deteriorate once the horseradish is cut or grated and exposed to air. Heat eliminates both aroma and zing which is why true horseradish afficionados prefer horseradish raw and freshly grated.

Horseradish selection

Fresh horseradish root is available year-round in most markets, but prime season is in spring. The roots are usually sold in 2-inch long sections (although the whole root can range up to 20 inches), measuring one to two inches in diameter. Choose roots that are firm and have no mold, soft or green spots. Older roots will look shriveled and dry. They may even begin to sprout. These are to be avoided.

Bottled prepared horseradish is readily available in the refrigerated condiment section of grocery stores. Prepared horseradish is preserved in vinegar and salt. The red variety uses beet juice. Dried horseradish is also available in many markets. It must be reconstituted with water or other liquid before using, like Oriental wasabi powder (no relation).

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