Early Babylonians enjoyed the pungent taste of horseradish and used it as a aphrodisiac more than 3,000 years ago. The same perennial has been given multiple botanical and common names since that time. This horseradish was originally harvested in Austria and called Russian Horseradish. The plant is a member of the Cole Vegetable Family, recognized by other members such as Broccoli, Brussels Sprouts, Radish, Cabbage, Kale, etc. The horseradish plant grows best in full sun, good soil with average water needs. The plant can reach 18 to 24 inches tall with yellowish, green crinkled leaves. While the plant is an attractive addition to a flower bed, the roots will likely run amok and so, in warmer climates, are best contained. It is hardy across USDA Zones 5 through 9.
Nutritionally, the herb is high in Vitamin C, has no fat or cholesterol, and adds a unique taste to food. It is becoming increasingly popular in bioscience research in the field of diabetes. In 2011, the International Herb Association selected Horseradish as the Herb of the Year. In America, it is most commonly purchased as a condiment for roast beef. What most Americans do not realize is that most Oriental restaurants serve smashed, colored horseradish as wasabi. When prepared properly, wasabi is a pale grayish green color. American “wasabi” (horseradish) is created by adding dark-green food coloring.
Horseradish Sauce: Harvest 2 to 3 well-established horseradish roots. Clean thoroughly, but do not scrub or peel the roots. Grate the roots well or process in blender or other device. The roots should make about 1/2 to 3/4 cup of grated horseradish. Add one tablespoon each of white wine, vinegar, and mayonnaise or cream and whip slowly to combine well. If serving sushi, add green food coloring.
Nutritionally, the herb is high in Vitamin C, has no fat or cholesterol, and adds a unique taste to food. It is becoming increasingly popular in bioscience research in the field of diabetes. In 2011, the International Herb Association selected Horseradish as the Herb of the Year. In America, it is most commonly purchased as a condiment for roast beef. What most Americans do not realize is that most Oriental restaurants serve smashed, colored horseradish as wasabi. When prepared properly, wasabi is a pale grayish green color. American “wasabi” (horseradish) is created by adding dark-green food coloring.
Horseradish Sauce: Harvest 2 to 3 well-established horseradish roots. Clean thoroughly, but do not scrub or peel the roots. Grate the roots well or process in blender or other device. The roots should make about 1/2 to 3/4 cup of grated horseradish. Add one tablespoon each of white wine, vinegar, and mayonnaise or cream and whip slowly to combine well. If serving sushi, add green food coloring.