Region of Origin
Commodity:
Horseradish
Description & Origin
Horseradish is a tapered root in the same plant family as mustard, broccoli, and radish. Roots grown for fresh market are usually 6 to 8 inches long with a bulbous “head”. The ruddy, tan skin may be rough or smooth with varying levels of corking and cracking. The flesh is bright white and very dense. While whole horseradish has very little smell, grating or crushing horseradish leads to a chemical...
Other Names
Khren (Russian), Khrin (Ukranian), Khreyn (Yiddish), Chrzan (Polish), Meerrettich (German), Raifort (French), Rafano (Italian)
Health Benefits & Nutrition
Raw or preserved horseradish is a good source of vitamin C. In ancient Europe, horseradish was used topically for relief from pain, as a syrup for coughs, and as a general health tonic. Modern science has not confirmed medicinal use of horseradish, but studies are investigating its anti-inflammatory and anticancer properties.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Horseradish has been used as a traditional pairing with meats for centuries. During the Middle Ages in areas where availability of fresh produce was limited, it became traditional to use horseradish as one of the five bitter herbs during the Jewish Passover, despite the fact that it is not actually bitter. It’s popularity in Europe and the US continued to grow. Processed horseradish (grated and preserved with vinegar) was even the first product offered by Heinz, not ketchup. Today, horseradish is an exceptionally popular addition to sauces and condiments of all kinds.
Flavor Pairings
Lemon, Tomato, Radish, English Pea, Garlic, Potato, Parsley, Vinegar, Baked Bean, Mayonnaise, Egg, Beef, Oxtail, Whitefish, Salmon, Shrimp
How to Store & Use in the Kitchen
Wrap horseradish in a damp paper towel and keep in a sealed container in a dark area of the refrigerator. Keeping horseradish humid is important.
To process horseradish for use, remove the skin with a peeler or knife. Cut the white flesh into chunks and use a blender or food processor to grate (it can also be grated by hand). Use caution when blending or grating as the fumes will be VERY strong and can irritate sinuses – ensure the area is well ventilated and avoid placing your mouth or nose over the freshly grated root. Once grated, add vinegar to prevent the root from browning. Add immediately for a mild flavor or after 2 or 3 minutes for a “hotter”, more pungent flavor.
Fight Food Waste Tips for root to stem cooking
Prepared horseradish can be stored for months in the refrigerator! The prepared horseradish can be used in a variety of applications, including sauces, dips, and drinks, to ensure none goes to waste.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
30-32°F
RECOMMENDED TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
No
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
Yes-Low
SENSITIVE TO ETHYLENE:
No
Quality Assessment
Horseradish for fresh market should be large (over 6 inches long) with a well-formed head and relatively smooth skin with no visible cracking. Some corking or rough patches are normal.
Important Handling Notes
It is very important that horseradish be maintained at the proper humidity. Do not allow the root to dry out. Avoid storing horseradish in areas with bright light to avoid greening.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, horseradish may last several months.
