Horseradish has been named the Herb of the Year for 2011.
10 Things to Know About Horseradish
April 20th, 2011
- Horseradish is the ugly brother of the crowd favorite condiment triumvirate (ketchup, mustard and mayo). It has been around for thousands of years.
- Horseradish is the root of the Armoracia rusticana plant. Its cousins are wasabi, mustard, broccoli and cabbage.
- When the root is peeled and grated, it releases a chemical similar to mustard oil. This creates a unique aroma that is both mildly irritating to the nasal passageways and bitterly pleasant.
- Grated horseradish must immediately be mixed with vinegar or else it darkens and becomes a bitter mush.
- The horseradish vinegar mix, and variations on these two main ingredients, are used as a condiment for meat and fish, in sandwiches, and also in some cocktails.
- Nutritionally, horseradish is a good source of various vitamins and minerals, but since it is consumed in such small quantities (teaspoon or tablespoon max), they barely register. No calorie worries either.
- The origin of the name “Horseradish” is unverified. One of the stories is that in order to soften up the roots before grating them, horses would stamp them.
- In Eastern Europe, prepared horseradish is called Chrayn, and is usually prepared with beets and some sugar to balance the heat.
- Southwestern Illinois grows 85% of the world’s horseradish !
- Horseradish is sold in small jars. Look at the ingredient list to choose a simple preparation without sulfites as preservatives. Vinegar is all that’s needed. Some sauces are mixed with mayonnaise and the calorie count for a dollop of these can be quite high.