Originally confined to Eastern Europe, this herb now grows abundantly in the US as well. The invasive perennial is cultivated for its roots, which are quite spicy both to the palate and the nose. Horseradish is a gastric stimulant and therefore complements rich or fatty foods. It has more Vitamin C than oranges or lemons!

When using fresh horseradish, peel and grate the roots, much in the way you would ginger. Horseradish is a large root, so slice off just what you need, as it quickly loses pungency after being grated.

Horseradish preserved in vinegar or beet juice is usually used as a condiment to Asian food. Horseradish sauce, also called prepared horseradish, and milder horseradish cream, vary in pungency depending on manufacturer. Mix equal parts ketchup and horseradish sauce for a quick cocktail sauce. Wasabi is the Japanese version of horseradish and is usually served as a sushi condiment.

Brush excess soil from fresh horseradish and store in a paper bag in the veggie box of your fridgeor freeze. Refrigerate processed variations after opening.

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