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In Season in Autumn: Horseradish

Go to:  Main Autumn Seasonal Page


Jump to:-    Buying & Storing  Horseradish  |   Preparing and cooking  Horseradish  |  Nutritional Value of Horseradish  |  Editor's Choice Top 3  Autumn Horseradish Recipes


What is Horseradish?


Horseradish is actually classed as a perennial herb rather than a vegetable.  It has large, fleshy roots which are grown for their pungent, aromatic flavour. Although the leaves are not poisonous, they are very rarely eaten.


Although it can be available throughout the year, horseradish is harvested both in Autumn and in Spring and can be grown at home although it is considered to be an invasive plant.



Buying and storing fresh Horseradish


Choose firm specimens which are firm and have no mould, soft or green parts avoiding any which have begun to sprout or which shrivelled.  Whilst the whole root can be up to 20 inches long, they  are usually sold in 2-inch long sections.  Only buy as much as you need for any recipe as they are best used as soon as possible after buying or harvesting but will keep for a week or so in a plastic bag if kept whole and refrigerated.  Don't bother to wash it until you are ready to use it. Once cut or grated, use within a few days.


Freezing whole pieces of root isn't recommended, however grated horseradish can be frozen and will keep for around 6 months.


Preparing  and Cooking fresh Horseradish


Wash well, scrubbing with a stiff brush then peel. Larger roots may have a fibrous bitter core which should also be removed before using.

It's as well to remember that the finer horseradish is chopped or grated, the stronger the flavour. Using a food processor makes grating much easier.  Be aware that the fumes can be very strong - strong enough to burn your nose and eyes so ensure good ventilation when preparing fresh horseradish.


Horseradish is best known and used as a condiment, especially with beef. For homemade "prepared horseradish", add white vinegar and salt to taste. Alternatively, fold 1 tablespoon of freshly grated horseradish into stiffly-whipped cream and seasons with salt for a classic horseradish sauce.

When using in cooked dishes to preserve the spicy zing of horseradish try to add it at the end of the cooking process.


Nutritional value of Horseradish


Fresh horseradish contains vitamin C, potassium, calcium, magnesium and phosphorus, as well as volatile oils, such as mustard oil which has antibacterial properties. As it is eaten in relatively small quantities, the calorific value isn't worth mentioning.

Editor's Choice:  Top 3 Autumn Season Horseradish Recipes



Polish Beets

A simple to prepare side dish using two autumn season ingredients, namely beetroot and horseradish cooked in yoghurt.




Yoghurt and Horseradish Dressing

A  creamy sauce which is excellent served with cold poached oily fish such as salmon or mackerel.




Tangy Potato Salad

Freshly grated horseradish adds a kick to this wonderful potato salad which is made with soured cream rather than mayonnaise.

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