Horseradish

Horseradish (Armoracia rusticana) is a perennial plant in the Brassicaceae family grown for its large white root. Native to southeastern Europe and western Asia, it is widely cultivated in temperate regions as a garden plant and commercial root crop. The root is grated to produce a pungent condiment.

The heat and aroma of horseradish are produced by volatile compounds known as allyl isothiocyanates that are released when the root tissue is damaged. Freshly grated horseradish delivers the strongest pungency, which fades with exposure to air, heat, or aging. To create a stable sauce, grated root is mixed with water, vinegar, or citrus juice, which also moderates the intensity.

Culinary uses include horseradish sauce served with beef and pork dishes, cured meats, fish, and various sauces and dressings. It is commonly sold as a prepared condiment or as grated root. Properly stored, prepared horseradish keeps refrigerated in a closed container; fresh roots can be kept in the refrigerator for several weeks and may be frozen for longer storage, though texture may change.

Horseradish is a hardy plant that tolerates cold winters and thrives in moist, well-drained soil with full sun. It is propagated by root cuttings or division and may take a couple of years to develop large roots. Varieties differ in root size and level of heat. Nutritionally, horseradish is low in calories and provides small amounts of vitamin C and minerals; as a condiment, it is typically used in modest quantities.