Horseradish - 2011 Herb of the Year
1500 B.C. to First Century -- Early training among Egyptians around time of the Exodus. Appointed one of the "five bitter herbs" Jews were told to eat at Passover (still part of this religious observance). Served internship with Early Greeks as a lower back rub and aphrodisiac.
1300 - 1600 A.D. -- Accepted lateral transfer out of Central Europe to cover territory in Scandinavia and England. Increased therapeutic responsibilities as a cough expectorant and treatment for food poisoning, scurvy, tuberculosis and colic.
1601 to 1700 -- Using a unique blend of medicinal and culinary skills, developed new market in England and Germany with the creation of "horseradish ale" (mixture of horseradish, wormwood and tansy) to revive the weary travelers. European chefs in research and development uncover synergistic bond between horseradish and meat or seafood. Moved operations overseas with early American settlers who introduced horseradish cultivation in the new colonies.
1840 to Present -- Continued to climb up condiment ladder with commercial cultivation launched by German immigrants in the Midwest, spawning a horseradish industry which today produces approximately six million gallons of prepared horseradish annually.
The horseradish root is harvested in the spring and fall and sold to processors who grate the root releasing the volatile oils that distinguish horseradish from all other flavors. The ground horseradish is then mixed with distilled vinegar to stabilize the "heat." This basic formula, may also contain spices or other ingredients – salt, sugar, cream or vegetable oil.
In the United States, an estimated 24 million pounds of horseradish roots are ground and processed annually to produce approximately 6 million gallons of prepared horseradish.
In addition to the most popular basic prepared horseradish, a number of other horseradish products are available, including cream-style prepared horseradish, horseradish sauce, beet horseradish and dehydrated horseradish. Cocktail sauce, specialty mustards, and many other sauces, dips, spreads, relishes and dressings also may contain horseradish.
Each May, horseradish is feted at the International Horseradish Festival in Collinsville, Illinois. and the area the area grows 60 percent of the world’s supply. German immigrants to the area began growing
What Makes Horseradish Hot?
Horseradish is a member of the mustard family which also includes, radish and broccoli. The plant is probably native to southeastern Europe and western Asia,(sharing lineage with its gentler cousins, kale, cauliflower, Brussels sprouts 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.
To relish the full flavor of processed horseradish, it must be fresh and of high quality. Color varies from white to creamy beige. As processed horseradish ages, it browns and loses potency.
Horseradish Cooking Tips and Recipes
• Horseradish is best used freshly grated and raw.
• Scrub with a stiff brush and peel off the dark skin before using horseradish.
• In larger roots, the core may be fibrous and bitter. Remove and discard the core, along with any green spots.
• Horseradish is like the allium family -- the finer it is chopped or grated, the more pungent the flavor.
• When grating horseradish, it is easiest to use a food processor. Cut the peeled root into cubes and pulse to the desired consistency. The fumes will be quite strong and can actually burn your nose and eyes. Be sure to open a window, remove the lid at arm's length, and turn your head away.
• For homemade prepared horseradish, just add white vinegar and salt to taste while processing. Store in a lidded glass jar in the refrigerator up to 6 weeks.
• Fold 1 Tablespoon fresh grated horseradish into stiffly-whipped heavy cream or sour cream and salt to taste for a classic horseradish sauce to accompany beef dishes. Dill weed is also a tasty addition.
• Add 1 Tablespoon freshly grated horseradish to 1 cup applesauce for a piquant condiment to pork dishes.
