Inventory, 10 lbs : 23.29
This item was last sold on : 12/01/23
Horseradish root is medium to large in size, averaging 5-20 centimeters in length and 2-5 centimeters in diameter, and has a slender, cylindrical, and tapered shape with one bulbous end. The semi-rough skin is firm, thin, covered in gnarled notches and bumps, and ranges in color from tan to light brown. Underneath the surface, the white flesh is dense, crisp, and aqueous. Horseradish root has a sweet flavor, and when crushed or ground, a hot and pungent flavor emerges from volatile oils that create a mustard-like heat.
Horseradish root is available year-round, with peak seasons in the late fall and early spring.
Horseradish root, botanically classified as Amoracia rusticana, is the edible, underground root of a perennial plant that can grow over one meter in height and is a member of the Brassicaceae or mustard family along with broccoli, wasabi, and mustard. There are many different varieties of Horseradish root with the most common being the Maliner Kren, a variety with Czechoslovakian heritage. Like other pungent roots, Horseradish root is used primarily as a flavoring and spice, served over cooked meats, layered in sandwiches, and mixed into sauces. The root was also one of the first items bottled in the United States in 1860 as a convenience food and is still sold in grocery stores as a bottled condiment.
Horseradish is an excellent source of vitamin C, which can help boost the immune system, and it also contains some dietary fiber and folate. The root also contains isothiocyanate, which is the volatile oil that is released and gives Horseradish its spicy taste when crushed.
Horseradish is best suited for raw applications as prolonged periods of heat can reduce the pungent flavor and is most commonly found in fresh, dried, or powdered form. The root is predominately used as a condiment and is lightly grated, minced, or shaved and mixed with vinegar for use in sauces, dressings, soups, salads, bloody marys, and baked beans. Horseradish is also made into a sauce with sour cream or mayonnaise and is layered in sandwiches, blended into devilled eggs, or spread over roasts, prime rib, and steak. Horseradish pairs well with grilled meats such as beef or chicken, seafood, sausage, roasted root vegetables, mashed potatoes, tomato juice, and asparagus. The leaves of the plant are also edible and have a similar flavor to the root. Horseradish root will keep 1-2 weeks when stored in a plastic bag with a damp paper towel in the crisper drawer of the refrigerator.
In Collinsville, Illinois, there is an International Horseradish Festival that is held each May to celebrate and bring awareness to the pungent root. At the festival, there are Horseradish eating contests, recipe cook-offs, and even games centered around the root. Collinsville is known as one of the central Horseradish production regions and is believed to cultivate over sixty percent of the Horseradish sold globally. In addition to the festival, Horseradish root has traditionally been used as one of the five bitter herbs present on a traditional Seder plate for the Jewish Passover.
Horseradish is native to Eastern Europe, especially Russia and Hungary, and has been used for its medicinal and culinary qualities since the time of the ancient Greeks and Egyptians. The root was then introduced to Western Europe and was cultivated in England in the 17th century and arrived in America in the 19th century courtesy of early settlers in the northeast. Today Horseradish is grown commonly in both the United States and Europe and can be found fresh at local markets and bottled in supermarkets.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Horseradish Root. One is easiest, three is harder.