During the Middle Ages horseradish was known for its curative properties, it has been used in cooking only since the end of the 16th century.
With higher vitamin C content than organs, horseradish was used by English and German sailors to prevent scurvy.
It has only two calories per teaspoon and provides dietary fiber. Horseradish is grown for its white, fleshy and pungent roots. Horseradish pungency develops when raw root is grated, or when the ground dried root is rehydrated.
After grating, the oils and the bite, of not preserved with vinegar, noticeably fade within ten minutes and practically disappear after less than half an hour.
Today it’s used s a relish or dressing for meats and seafood, often in the company of cream to tackle the edge off its strong flavor. Horseradish goes well with roast beef, fish, poultry, sausages and pork.
Horseradish (Armoracia rusticana)
