Fun Facts About Horseradish

Horseradish – The Bite That Bites Back

This is one of the most loved, or most hated, condiments on the grocery store shelves. A little dab is all it takes to turn a simple dish into a bite that will make you break out in a sweat.  The taste is distinctive, and the watering eyes come with the territory.  So, what makes some people crave this fire-breathing food? Let's take a closer look at the spicy condiment with the strange name.

What is it?

Horseradish is a member of the mustard family and is cultivated for its thick, fleshy white roots. The bite and aroma of the horseradish root are almost absent until it is grated or ground. During this process, as the root cells are crushed, volatile oils known as isothiocyanate are released. Vinegar stops this reaction and stabilizes the flavor. For milder horseradish, vinegar is added immediately.

The root is harvested in the spring and fall. Once the processors get their hands on it, the roots are transformed into the product with the flavor that distinguishes horseradish from every other condiment. The horseradish formula may also contain spices or other ingredients such as salt, sugar, cream or vegetable oil to provide another type of flavor. But, generally speaking, horseradish and vinegar are the primary ingredients in the basic prepared horseradish on the grocer's shelves.

History

Knowledge of the horseradish root dates back some 3000 years.  Horseradish has been used for everything from an aphrodisiac to the treatment of rheumatism. You'll even find it mentioned in ancient Greek cookbooks. It is also a bitter herb at Passover seder. In German, the word for horseradish is 'meerrettich' which translates to 'sea radish' because it grows by the sea. It may have mistakenly become known as 'horseradish' simply because in English the German word 'meer' was mispronounced 'mare' becoming 'mareradish' and eventually horseradish.

We can also credit our German immigrants for bringing the horseradish to the United States around the late 1800s and passing their growing methods from generation to generation.  In Illinois, which is where about 60 percent of the world's supply is grown, the area’s cold winters provide the required root dormancy and the long summers to provide excellent growing conditions.  Each May, horseradish is celebrated at the International Horseradish Festival in Collinsville, Illinois.  Events include a root toss, a horseradish eating contest, and a horseradish recipe contest. Horseradish has come a long way from aphrodisiac and rheumatism; or not.

Health Benefits

Horseradish has been prized for its medicinal qualities for centuries. If you have every eaten horseradish, it should come as no surprise that horseradish has been used effectively to relieve sinus discomfort. The traditional treatment for sinusitis is to eat or drink a half teaspoonful of grated horseradish sauce twice a day. There will be a powerful feeling in the back of your head, followed by a sensation of the sinuses clearing, sometimes accompanied with sweating of the forehead and perhaps a few tears, as well. But, your sinuses will be cleared, so many say a small price to pay. Along with sinusitis, a little horseradish rubbed on the forehead is believed to relieve headaches.

It is believed that horseradish also contains antibiotic properties. This suggests that horseradish can  be used to treat urinary tract infections; not only the bacteria but because horseradish stimulates the elimination of urine so that the bladder may be flushed out more often.  The antibiotic properties of horseradish are also put to work to destroy bacteria in the throat to help prevent bronchitis, coughs, and related upper respiratory illnesses. Due to the stimulating effect horseradish has on the blood capillaries, it is also regarded as an aid in water retention.

Fun Fact

It would probably surprise you to know that in the US alone, an estimated 24 million pounds of horseradish roots are ground and processed annually to produce approximately 6 million gallons of prepared horseradish.  When you look at all those little jars on the grocery store shelf, you wouldn't think there was that much horseradish in the world.  Horseradish is still planted and harvested mostly by hand, making that 24 million pounds even more astounding.  Bottled horseradish was sold commercially as early as 1860, making it one of the first condiments sold as a convenience food.

How to Eat

To relish the full flavor of processed horseradish, be sure it's fresh. Color of processed horseradish in jars varies from white to creamy beige. As jarred horseradish ages, it browns and loses potency, so watch the color to know how fresh your horseradish really is.

Of course, one of the best known uses for horseradish is probably as an ingredient to make cocktail sauce, typically served with shrimp. But, horseradish also adds a rich and spicy zing to sandwiches, cold cuts, or roast beef.  A tiny dollop in buttery mashed potatoes is another winner. You don't even need to serve processed horseradish.  Grated horseradish root adds a wonderful layer of flavor in many dishes.

In addition to the popular basic prepared horseradish, a number of other horseradish products are available now.  Look for creamy style prepared horseradish, beet horseradish, and even dehydrated horseradish which makes a perfect addition to hearty marinades for meat.  If you go to Germany, you'll also find horseradish schnapps and many beers with horseradish as an ingredient.

Rub it on your forehead if you have a headache, or mix it in some ketchup to dip your shrimp in.  No matter how you approach this root crop, the bite will be unmistakable!