One Wild Root!

Cooking with Horseradish

By Donna Smith

My dad always tells the story of the time he was at a company party years ago. He dipped a chip into what he thought was onion dip, and learned rather quickly that it was not onion -- but horseradish dip. He says it took his breath away, cleared his sinuses and almost killed him. He still tells this story like it was a life-threatening incident. Horseradish is one serious root! But used correctly, it's a delicious accompaniment to many foods, and is a healthy part of a low-fat diet.

Horseradish is a perennial plant in the mustard family. The plants are harvested in the spring and fall for their white-fleshed roots. These roots are known for the heat they pack. The heat comes from isothiocyanate, a compound found in the root. The heat is kept at bay until the root is grated. At that time, the oils are released, causing some people to catch their breath.

"The fumes when you start to grate a root can knock your socks off," says Mary Timmel of Atlanta, Ga. "Instead of dealing with it, I usually just buy the prepared kind at the supermarket."

"Prepared" and "cream-style" are the two main types of horseradish available to consumers. "Prepared" simply means the horseradish is grated then mixed with vinegar, salt and, sometimes, sugar. "Cream-style" horseradish usually contains cream, oil and spices. Both types of horseradish should be kept tightly sealed and in the refrigerator. Horseradish will turn brown and lose its strong smell and flavor as it ages. Check the expiration date found on most jars to be sure its fresh.

According to the Horseradish Information Council, an estimated 24 million pounds of horseradish is ground and processed each year in the U.S. That results in about 6 million gallons of the prepared horseradish you will find lining grocery store shelves.

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