Horseradish packs a bite. It is most widely used as a condiment, both by itself and as an ingredient in sauces and dressings. Prepared horseradish is readily available at the grocery store, but you can make your own. You just need to follow certain steps so you don’t have to suddenly run from the kitchen due to the pungent odour.
What Is Horseradish?
Prepared horseradish is a condiment made from the large, white root of the horseradish plant, which is in the same family as mustard and wasabi; it is a cousin of broccoli, cauliflower, and Brussel sprouts. The leaves are also edible. It can be grown in your garden as a perennial in hardiness zones 2 through 9. The root is harvested to use as culinary horseradish and offsets are replanted for the next year’s crop. The grated root can be used fresh, or it can be dried or powdered. You will often find horseradish added to condiments such as mustard or mayonnaise to lend them an extra bite. Horseradish sauce may simply be grated horseradish in vinegar, or it can be a creamy version.
Horseradish is native to Russia and Hungary and has been grown throughout recorded history. Mentions of it are made in Greek mythology, Pliny’s “Natural History,” and Shakespeare.