Even as (an admittedly odd and food-adventurous) child, I was strangely drawn to horseradish. Most children, at least in this country, are wary — if not downright afraid — of the pungent, sinus-clearing sauce. I say "sauce," because the prepared, paste-like concoction is the way most of us first encounter this glorious root.
What Is Prepared Horseradish?
"Prepared" horseradish is a beige-colored amalgam of shredded horseradish root, vinegar (sometimes with beet juice or grated beet in the mix, which results in a more purple colored blend), oil, sugar, possibly mustard seeds, and various spices.
You'll most commonly find prepared horseradish presented in small glass jars in the supermarket. When you buy it from the store, jarred horseradish is typically refrigerated and should be kept that way. It has a good shelf life, and can be used until it starts to discolor and/or doesn't taste good. Growing up, I was always a fan of prepared horseradish in the jar. It has heat, and it has some of the sinus-clearing effect, but, for me, the overriding flavor was always vinegar. I eventually came to want more horseradish and less vinegar; that's when I embraced fresh horseradish root.
What Is Fresh Horseradish?
In short, fresh horseradish is a plant in the mustard family, cultivated for the root. In fact, horseradish root has been cultivated since ancient times, and has been valued medicinally and in cuisine in cultures around the globe.
I first encountered fresh horseradish at a local farmer's market. I saw these strange, off-white spikes in a bin, I looked at the label on the crate and saw the word "horseradish." Naturally, I bought one. Back home, I peeled one end of the root and started to chop it up. Yes, the horseradish effect was there all right. I tasted a piece; yes, again. But it still wasn't exactly what I wanted. I did some research and found that grating was the way to go. Thus, I pulled out what, at that time, was considered a "new-fangled" tool: a microplane. As soon as I'd grated a small pile, the room was absolutely suffused with the scent I was looking for. I spooned out a bit of sour cream, and stirred in the grated horseradish — I was in heaven.
The mix wasn't blindingly hot, but hot enough to really make its presence felt. And the aroma was intoxicating. Bottled, prepared horseradish has a vague similarity, but this flavor/aroma combo was horseradish essence amplified. I knew I'd found what I was looking for.
For those who really love the flavor profile of bottled horseradish, you can find plenty of recipes (like this one from Chef John) to easily mimic that taste. But for me, using the fresh root, as is, to amp up various dishes is the way to go. I like to grate it into sour cream to create an easy sauce for beef or schnitzel, or into some ketchup to make a co*cktail sauce for shrimp, or into/onto the myriad other food items that benefit from the peppery, radish-y, herbal, hot bite of horseradish.
Horseradish Recipes to Try:
Be prepared: The fresh, grated root, not tempered by the acid of vinegar, is potent. It may take some experimenting to decide on the amounts that taste best to you. But I guarantee, even if you don't get the proportions quite right on the first go, your "mistake" will still be fun to eat.
If you find that you too prefer the fresh stuff, horseradish is easy to grow. Just buy a fresh looking root (preferably organic) that has some green leaves left at the top. Cut off most of the root to use in cooking, and plant the top. You'll be amazed at the prehistoric looking plant that emerges. Be careful though, because it will take over whatever area you plant it in. I'd advise using a large pot, until you decide whether or not you want a horseradish farm!
FAQs
Fresh horseradish is both hotter and spicier than bottled prepared horseradish, which is pickled in vinegar, so if a recipe calls for prepared horseradish, use half the amount of fresh. When selecting, look for light brown, hard roots; avoid those that are green, moldy or spongy.
Is fresh horseradish better? ›
If you like horseradish as hot as it can be, use fresh horseradish roots. A good quality root is clean, firm, and free from cuts and deep blemishes. The freshly peeled or sliced root and the prepared product are creamy white. Generally, the whiter the root, the fresher it is.
What's the difference between prepared horseradish and horseradish sauce? ›
Prepared horseradish is made with grated horseradish root, vinegar, and salt. Prepared horseradish is not the same as horseradish sauce but is an ingredient in it. Horseradish sauce combines prepared horseradish with cream, sour cream, or mayonnaise, which makes it milder and creamier.
How can you tell if horseradish is fresh? ›
The ends of the root should look as though they've recently been cut, so that you've got the longest possible period of freshness. Lacademie further explains that you should not purchase any root that shows signs of wrinkling or has excessively dried-out portions.
Can you eat fresh horseradish? ›
Bright and pungent, without the bitter aftertaste sometimes found in jarred versions, fresh horseradish perks up any meal and is especially good with the heavier roasts and stews of cold weather cooking. Its bite can also add a lovely kick to gentle spring cooking and bring out the best in summer grilling.
Can I substitute jarred horseradish for fresh? ›
Fresh horseradish is both hotter and spicier than bottled prepared horseradish, which is pickled in vinegar, so if a recipe calls for prepared horseradish, use half the amount of fresh.
What are the negatives of horseradish? ›
Common side effects of Horseradish include:
- Stomach upset.
- Heavy sweating.
- Vomiting (may be bloody)
- Diarrhea.
- Irritation to the lining of the mouth, throat, nose, digestive system, and urinary tract.
- Skin irritation or burning (topical)
- Slowing activity of thyroid gland (possible)
Prepared white horseradish has a bigger kick than the red, but it's a personal choice. You may choose to use prepared white horseradish due to its neutral color in lighter colored dishes like mashed potatoes.
Does prepared horseradish lose its potency? ›
Prepared horseradish can be kept in the refrigerator for 4-6 weeks or for 6 months or longer in the freezer. If your prepared horseradish has turned brown it means it has lost its potency and it's time for a fresh jar.
What can be mistaken for horseradish? ›
Possible lookalikes Many of the Docks (Rumex) genus could be easily mistaken for Horseradish. However, no Docks have the odour of Horseradish.
Ways to Use Horseradish
Add horseradish to anything that needs a burst of bold flavor. Mix it into dips or salad dressings, spread it onto sandwiches or burgers, add it to your Bloody Mary, serve it instead of wasabi with sushi, or stir it into ketchup and pair with shrimp for homemade co*cktail sauce.
Does horseradish go bad in the refrigerator? ›
After opening condiments, you can refrigerate them for the following times: ketchup, co*cktail or chili sauce 6 months. chutney, 1 to 2 months. horseradish, 3 to 4 months.
Does jarred horseradish need to be refrigerated? ›
You'll most commonly find prepared horseradish presented in small glass jars in the supermarket. When you buy it from the store, jarred horseradish is typically refrigerated and should be kept that way. It has a good shelf life, and can be used until it starts to discolor and/or doesn't taste good.
Who should avoid horseradish? ›
Stomach or intestinal ulcers, inflammatory bowel disease, infections or other digestive tract conditions: Horseradish can irritate the digestive tract. Don't use horseradish if you have any of these conditions. Thyroid disorders: Horseradish might make this condition worse.
Does horseradish affect blood pressure? ›
Potassium present in horseradish helps to take care of your heart by lowering blood pressure and regulating the flow of fluids and nutrients.
Is horseradish good for your gut? ›
However, since horseradish is very pungent, it's likely best to use it sparingly. Too much of this spicy root may irritate your mouth, nose, or stomach. It may be especially bothersome to people with stomach ulcers, digestive issues, or inflammatory bowel disease.
How do you pick a good horseradish? ›
Fresh horseradish root is available year-round in most markets, but prime season is in spring. The roots are usually sold in 2-inch long sections (although the whole root can range up to 20 inches), measuring 1 to 2 inches in diameter. Choose roots that are firm and have no mold, soft or green spots.
What are the benefits of eating raw horseradish? ›
Horseradish root is naturally rich in antioxidants, which can help protect your body from cellular damage by attaching themselves to free radicals. Early studies also suggest that horseradish may prevent the growth of colon, lung, and stomach cancer cells, though more research in humans needs to be done.
Why is my fresh horseradish not hot? ›
The heat begins to fade the longer it is stored. Similarly, if you have horseradish sauce or cream that isn't hot, the likely reason is that it has been sitting around for too long or it was made incorrectly. The sauce itself should be creamy white and will darken and lose potency as it ages.
