Home >> All Categories >> Food 101 >> Herb-a-Day: Horseradish
Horseradish (Armoracia rusticana) is a perennial plant native to Eastern Europe but now abundant in the U.S.
Horseradish is one of the five bitter herbs of Passover, but it is mainly cultivated for its strong and spicy root. Horseradish is also a member of the family that includes cabbage, mustard and wasabi.
Fresh horseradish has practically no smell, but as soon as it is grated, it releases a pungent and spicy aroma. Grated horseradish is then added to vinegar to preserve its flavor.
Prepared horseradish is used in the U.S. in sauces to accompany meat, cocktail sauce and Bloody Mary drinks.
In the U.K., horseradish is an especially popular condiment for roast beef; Jewish cuisine uses a horseradish sauce called chrain for gefilte fish.
Furthermore, Eastern European cuisines use horseradish in soups and stews. Horseradish can also be substituted for the more expensive wasabi with the simple addition of green food coloring or dye.
Recipes on the Web Using Horseradish
Horseradish Roast Beef Sandwich
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