Horseradish (Armoracia rusticana) is a member of the cabbage family and is thought to have originated around 500 B.C. in the Mediterranean. It is one of five bitter herbs traditionally eaten during the Passover feast. In the 1600 and 1700s, Horseradish ale was a very popular drink throughout England and Germany. In the 1700s, German settlers introduced it to the U.S.
Fresh horseradish root is about 6 to 12-inches long with a 3-inch or so width. It is white in color, has a pungent smell and distinct spicy flavor. Many folks prefer prepared horseradish which can be found as white or red varieties at the market. White horseradish is preserved in vinegar, while red is preserved in beet juice.
Although you can find horseradish grown throughout the world, about 60 percent of the worldwide supply is grown in Illinois.
The Nutrition Scoop
One tablespoon of prepared horseradish has 7 calories, 2 grams of carbs, and is free of fat and cholesterol. It also provides 6 percent of your daily recommended amount of vitamin C. You’ll also find a small dose of potassium, calcium, magnesium and phosphorus. Horseradish also contains a plant chemical called glucosinolate, which have been shown to help fight cancer and bacteria.
How to Use Horseradish
You can purchase fresh horseradish root and grate it yourself. Prepared white horseradish has a bigger kick than the red, but it’s a personal choice. You may choose to use prepared white horseradish due to its neutral color in lighter colored dishes like mashed potatoes.
5 Ways to Use Horseradish:
- Spice up your turkey or ham sandwich with a teaspoon of prepared horseradish.
- Add zing to your potato salad or mashed potatoes with a touch of freshly grated or prepared white horesradish.
- Grate fresh horseradish and sprinkle on vegetables or in tomato juice.
- Add freshly grated or prepared into a homemade guacamole or applesauce.
- Punch up reduced-fat mayo with a touch of freshly grated or prepared horseradish.
TELL US: What’s your favorite way to eat horseradish?