What Is Horseradish?
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.

Preparing Horseradish
Those willing to fight the fumes can prepare homemade horseradish. Start by peeling away the outer layer with a vegetable peeler or paring knife. It's a good idea to wear gloves during this step! After peeling, the root can either be grated by hand with a cheese grater, or put into a food processor.

"Brave people grate it into a dish, although a blender or food processor will also work," says Lee M., a horseradish enthusiast from Tennessee. "Like garlic, the finer horseradish is ground, the more intense the flavor, so this is best done outdoors!"

If using a food processor, cut the root into chunks before processing, then add some water. Pulse until you've reached the desired consistency, then drain off the water. You can then immediately add the vinegar and salt, or wait a few minutes before adding it. Waiting will result in a hotter product.

Nutrition
In the tipsheets What to Look for When Grocery Shopping and Heart Healthy Cooking, the National Heart, Lung and Blood Institute lists horseradish as a healthy part of a low-fat diet. One tablespoon of prepared horseradish contains only 6 calories and zero fat, so adding horseradish to your grocery list is a smart move! Creative chefs can use horseradish to add flavor to low-fat meals, without adding any additional fat or calories.

Whether or not horseradish has any health benefits is debatable. Thousands of years ago, the root was used for everything from treating tuberculosis and rheumatism to relieving joint pain and as an aphrodisiac. Today, while many think it probably has some health benefits, the only thing it does for certain is clear your sinuses. "I don't know if it's medically proven or not, but no one needs to document to me that horseradish is better than any cold pill at clearing your sinuses," says Timmel.

Many Web sites warn women to avoid eating horseradish while pregnant. This claim cannot be substantiated. "I did a medical literature search covering the past 34 years; there are no references to horseradish and pregnancy," says family physician Dr. David Fay. "I visited many Web sites on alternative/herbal medicine (none of which have verifiable references); one listed fresh horseradish as something to avoid during pregnancy, and about 10 others omitted it from their list to avoid. The one Web site which recommended eschewing horseradish neglected to say why." If you are concerned about these claims, check with your healthcare provider.

Growing Horseradish
"I've been growing horseradish for years -- what a beautiful plant!" says Ken Welsh of Wisconsin. "I recently moved into an apartment and have a [horseradish] plant in a large pot on the patio." Welsh started the plant from seed, much like you would an avocado seed. Using toothpicks, he suspended the piece of horseradish root he bought at the grocery store in a glass of water. The root took about four weeks to sprout. "Since I live in Wisconsin, I can't leave the plant out this winter, so I'm planning on cutting it back after the first frost and bringing it indoors."

Chris Reubelt is attempting to grow horseradish for the first time this year. "They [the plants] are about 3 inches tall at the moment. I will harvest them in the fall and start a few new plants in large pots for next year. From what I've heard, they are invasive and will take over an area quickly. Also, the roots tend to give other plants growing nearby a horseradish-type flavor."

Horseradish will take over any area you plant it in, so consider that when selecting a growing spot. It prefers deep, moist soil and plenty of water. Roots can be harvested in the spring or fall.

Ways to Use Horseradish
When asked ways to use horseradish, many would immediately think of the traditional roast beef served with horseradish sauce. While horseradish compliments roast beef perfectly, this is only the tip of the iceberg!

"I like horseradish because of the way it takes your breath away and the bite it adds to some foods," says Stephen Cimo of Charlotte, N.C. "I mostly use it in homemade red cocktail sauce and sometimes mixed with a small amount of mayonnaise on sandwiches." Cimo's favorite recipe using horseradish is Horseradish Dill Pickles. These are a snap to make because you start with pre-made jarred pickles.

"My favorite use is to finely dice the root as you would a clove of garlic, then mix it with some mayonnaise, sour cream and lemon juice -- maybe throw in a little diced onion, and serve with corned beef," says Welsh. "We also serve it with fish and we make our own tarter sauce. [It's] the same basic recipe as with the corned beef, but add pickle relish."

"I adore horseradish with just about anything, with the possible exception of cereal," says Ellen Miele of Cherry Hill, N.J. Ellen adds horseradish to drinks, soups, sauces and eggs. She uses it as a condiment on everything from oysters on the half shell to Welsh rabbit. "Horseradish can add complexity to a lackluster sauce, tang to a bland recipe, and seems to enhance and balance flavors in almost any savory preparation," she says.

Miele's favorite recipe, Lenny's Horseradish, combines beets with grated horseradish. "Before you start making faces, let me assure all the beet haters -- and you now who you are -- there is no 'beet' taste," says Miele. "They merely temper some of the fire of the horseradish and produce a gorgeous magenta color. It is so delicious I have eaten it with a spoon straight from the jar!"

"I use it mostly in mashed potatoes," says Lee M. "About a tablespoon added to two cups of mashed potatoes gives a flavorful zing. The same proportions will also improve the flavor of instant mashed potatoes." Lee also adds horseradish to the egg yolks when making deviled eggs. "Spoon into the whites and sprinkle with chopped cooked crispy bacon."

Thomas Parker of Hagatna, Guam, was raised in western New York where roast beef sandwiches on Kimmelwick rolls are a favorite. "Horseradish on those are a must!" he says. He also enjoys mixing cocktail sauce with lots of prepared horseradish, then adding a can of crabmeat. He then pours this mixture over cream cheese and serves.

Horseradish will add a delicious flavor to all sorts of dips. Creamy Horseradish Dip combines crisp bacon, cream cheese, green onions and horseradish. Dressings and sauces get a kick when horseradish is added in before serving. Stir a couple teaspoons into cream cheese and serve with crackers. Add some to ready-made mayonnaise to spice up that ham and cheese sandwich. Cole slaw gets a kick when you stir a little horseradish in with the mayonnaise. Grate some fresh horseradish and add to a tossed salad for an unexpected flavor sensation! Salmon will sing when cooked in a horseradish crust, and baked potatoes have never been better when topped with a dollop of sour cream flavored with horseradish.

People eat horseradish for all different reasons. Most enjoy the flavor; some feel it has health benefits; some eat it to clear their heads; and some have their own reasons for eating it!

"I have always loved horseradish, even as a child," says Sis Boxler of Virginia. "I think then the fascination was being daring in front of my two older brothers. I was accepted after eating the stuff!"

No matter what your reason for eating horseradish, you can be sure it will add some zing to your food, and no fat. What more could you ask for?