Seasons/Availability
Horseradish root is available year-round, with peak seasons in the late fall and early spring.
Storage
Horseradish root should be stored in a cool, dry, and dark place for up to two weeks. Wrap the root tightly in plastic wrap or store it in an airtight container to prevent moisture loss and drying out. Fresh horseradish root can also be frozen for up to 9 months. Once grated, the flavor of horseradish will diminish over time so it is best consumed within a few hours after being prepared. Grated horseradish should also be kept chilled until ready to use.
Nutritional Value
Horseradish root is an excellent source of vitamin C, containing more than twice the amount found in a lemon. It also contains vitamin B6, potassium, folate, calcium, magnesium, phosphorus, and zinc. In addition to vitamins and minerals, horseradish root can provide dietary fiber and protein. It is low in saturated fat and cholesterol free.
Usage
Horseradish root can be used raw or cooked depending on the recipe application. To prepare the root for use in recipes such as sauces or condiments, it must first be peeled and grated. The flavor of horseradish can become increasingly pungent when processed which means that smaller amounts should be used if a milder flavor is desired.
Horseradish root can be used to make horseradish sauce, a condiment most commonly served with roast beef. It can also be added to salads, soups, and stews for an extra kick of flavor. Horseradish root can also be pickled or made into jelly or jam. Its flavor pairs well with creamy dairy products such as sour cream and mayonnaise.
It is important to note that when handling horseradish root the peppery aroma from its volatile oils can cause irritation in the eyes and nose. Therefore it is recommended to wear gloves and eyewear protection while preparing horseradish root in order to avoid any discomfort.
