This primitive looking member of the mustard family has a unique flavor and is virtually odorless until cut open or grated. Once grated, fresh horseradish has a distinct bite similar to that of prepared horseradish but has a crisp and sweet flavor to it as well, if not used immediately or mixed in vinegar, the root darkens, loses its pungency, and becomes unpleasantly bitter when exposed to air and heat.
Available by the pound
Horseradish adds a distinct bite to mayonnaise and mustard; it complements grilled meats and seafood, and pairs well with roasted root vegetables and mashed potatoes. When cooking with horseradish be sure to add it towards the end as prolonged heat from cooking can dull its flavor.
Both root and leaves were used as a medicine during the Middle Ages and the root was used as a condiment on meats in Germany, Scandinavia, and Britain. It was taken to North America during Colonial times.
- Olive oil