This pungent white fleshed root was known in Roman times, probably
originating in southeastern Europe. Today it is grown worldwide for use as a
condiment, particularly popular in Germany, Poland, Russia and
surrounding countries. Actually, about 85% of the worlds supply is grown
in the bottomlands surrounding Collinsville, Illinois where the soil is just
the way horseradish likes it. A mixture of horseradish, mustard seeds and
green food coloring is used as a condiment in Japanese restaurants, even
in Japan, because real Wasabi is so costly.
More on Cabbage Roots.
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Buying & Storing: Look for fresh horseradish roots in markets that serve central, northern and eastern European communities including Russia and as far south as the Balkans. Roots should be hard and wet with no trace of decay or softening. Wrapped loosely in paper and stored in the refrigerator horseradish will last a month or more. Cooking: Freshly grated horseradish root is added directly to many dishes, including soups, but the most common use is as horseradish sauces. For method and recipes see my page Horseradish & Sauces. |
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