Armoracia rusticana

 

Perennial

 

Height: 2 to 3 feet

 

Exposure: Full sun

 

Propagation: Root cutting

 

Origin: Eastern Europe and Western Asia

 

Parts Used: Root and leaves

 

Culinary: Horseradish is best used fresh and it should be grated, mixed with seasonings and served with beef dishes. It can also be grated and added to pickled vegetables, to sauces for fish and meat, or to eggs and cheese.

 

Medicinal: Horseradish contains Vitamin C and should be consumed in early spring to supply the body after the winter months.

 

Folklore: In the sixteenth century it was used as a cosmetic to promote color and remove freckles. Was not used in cooking until the seventeenth century.

 

Helpful Hints: Add grated horseradish to mayonnaise for spreading on sandwiches and for salad dressings.

 

Growing Tips: Allow 12 inches between each plant. Best confined to a special corner, otherwise plants can become invasive.

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Recipe

 

Mustard and Horseradish Cream

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1/4 cup freshly grated Horseradish

1/2 teaspoon Dijon mustard

1/2 cup whipping cream, whipped

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Fold Horseradish and mustard into whipped cream. Cover and chill for 15 minutes.

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Serve as a sandwich spread.

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Yield: around 1 cup

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