2011 HERB OF THE YEAR

HORSERADISH
Armoracia rusticana

Horseradish has been chosen “Herb of the Year” for 2011 by the International Herb Association. The IHA is a professional trade association providing educational, service and development opportunities for those involved in herbal endeavors. The Herb of the Year is chosen based on being outstanding in at least two of the three major categories: medicinal, culinary, or decorative and the association publishes a booklet each year to celebrate that year's selected herb.

Horseradish is in the brassica family which includes mustard, wasabi and cabbages and is also known as German mustard, sea radish and stingnose. The use of the adjective “horse” in its common name refers to the size of its root as well as its biting flavor and aroma. Horseradish is native to Eastern Europe and western Asia, and has been cultivated in Europe and North America for about 2000 years. Greek mythology touted it as worth its weight in gold and Greeks to Jews and Arabs used it both as food and medicine. Popularized in the 16^th century as a standard accompaniment to roast beef and oysters by the British, it was brought to North America early in the colonial period. Today, a Tri-County area in southwestern Illinois produces over half of the U.S. supply, and the town of Collinsville, Illinois is known as the horseradish capitol of the world!

 

 

 

This simple, ancient root crop thrives about anywhere in USDA Zones 5 through 9 and is easy to grow in the home garden. Horseradish is a perennial that grows to about 3 feet with large leaves that resemble giant dandelions and have smooth or crinkled leaves depending on the cultivar.

 

The weedy and mundane looking foliage produces delicate edible white blooms from May to June in 2-3 foot spikes.

 

 

Best known for their fleshy, pungent roots, horseradish roots are long, rough, tapered and branched with a tan exterior and white interior. Best planted from divisions or root cuttings in early spring, horseradish requires a long growing season in a sunny location to develop a good root system and is a great companion plant for potatoes. One plant easily supplies a family’s need and once grown you’ll have it forever since even a small piece of root left in the ground will grow into a new plant. Horseradish can be grown in a large container and over wintered in a protected location. The leaves and flowers may be harvested when available, but it is best to wait to harvest the roots until the fall of the second year, leaving the smaller roots to mature for later use. Peel the root and discard the inner core, then grate in a well ventilated location as it has volatile fumes once crushed, scarped or bruised. Remember one root goes a long way.

Horseradish’s bold and unique flavor makes it a kitchen favorite. The young leaves and flowers, with just a touch of pungency, can be added to salads, but the root is most widely used as a condiment, either by itself or added to sauces and dressings to enliven mayonnaise, mustard, ketchup and vinegars. Horseradish has an affinity to apples, beets and dill and makes a zesty addition to savory and sweet dishes from scrambled eggs to coleslaw and even apple pie! It tastes best when served freshly grated, but can also be frozen for longer storage. Horseradish changes flavor when cooked, losing its hotness and becomes earthy, sweet and nutty, so if you want to retain its zip, add at the end of cooking, once the dish has been removed from the heat. The roots are rich in Vitamin C as well as other nutrients including iron, calcium, magnesium, phosphorus, potassium and zinc and have been used medicinally as a preventative or curative for various disorders including colds and coughs.

TIPS & TRIVIA:

• The finer the grated, the more pungent the flavor
• Substitute 4 tsp prepared horseradish for 1Tbs freshly grated
• Serve in porcelain or glass, never silver or metals which will tarnish
• Prepared horseradish needs to be replaced every 3-4 months
• A horseradish mixture dyed green is a less expensive substitute for wasabi
• Cold water or ice added during processing help keep down the volatile fumes

RECIPES

Zippy Dip
1Tbs grated horseradish
1c plain yogurt
1c sour cream
1-8oz cream cheese, softened
1 green onion, chopped
1/2 c finely chopped cucumber
1/4 c chopped fresh dill
          Combine all ingredients and chill overnight. Serve with raw vegetables or pita chips.

Horseradish Relish
3 roasted beets, diced
1/2 c olive oil
3Tbs balsamic vinegar
1 1/2 c chopped red onion
1/3 c prepared horseradish
          Whisk all ingredients together and season with salt and pepper. Cover a chill a few days. Great served with roast beef.

Horseradish Applesauce
1/2 c applesauce
1/4 c yogurt
3Tbs horseradish
1Tbs white wine vinegar
          Combine ingredients and season, then refrigerate until chilled. Serve with pork or salmon.

". . . I have given you all things even as the green herbs."
Genesis 9:3