Home > Cooking with Herbs > Cooking With and Recipes For Horseradish

Cooking With and Recipes For Horseradish

By: Kate Bradbury - Updated: 30 Jan 2013 | comments*Discuss
 
Cooking With Horseradish Horseradish

The horseradish we use in cooking is actually the root of the horseradish plant. It resembles the parsnip and is fiery and sharp in flavour. Horseradish has been a popular accompaniment to dishes for years. Apollo apparently said: "The radish is worth its weight in lead; the black radish in silver--but the horseradish in gold!" Horseradish is indeed a fantastic herb to use in cooking, and can be grated and mixed with cream to make a cold horseradish sauce or on its own to make a hot horseradish sauce. Horseradish also makes a fantastic accompaniment to tomatoes and makes a perfect fiery addition to a Bloody Mary or tomato pizza base.

Horseradish was first noted by John Gerard in his 1597 Herbal (journal of medicinal uses for herbs) where he cited horseradish as herb favoured by the Germans, who used it as a condiment to be eaten with fish and meat. What’s more, the Germans and Dutch also ate the leaves as a vegetable and the whole plant was also used for medicinally purposes, such as a poultice and cure or prevention for scurvy.

Horseradish is native to Russia and Finland but now happily grows in Europe and the United States. It is a vigorous plant and will quickly take over other plants in your garden if you do not harvest the root every year.

Using Horseradish in Cooking

Horseradish has a pungent scent and sharp bite. Freshly grated horseradish is a traditional condiment to hot and cold meats, tomatoes and oysters. It also makes a great fiery addition to dips, sour cream and sauces. Horseradish works well with potatoes (try horseradish sauce in your mashed potato or added to butter and used to top freshly boiled new potatoes), smoked fish or even with tomato juice.

You should protect your eyes when grating the root as it can sting them. It is also important not to inhale the fumes as they can irritate the throat.

Recipe Ideas for Horseradish
Try adding prepared horseradish sauce to the following dishes:

  • As a topping for vegetables instead of butter
  • Cold beef and ham
  • Marinades for fish and spare ribs
  • Mashed and baked potato
  • Potato salad
  • Sausages
  • Soups and stews for a zing, including beef stroganoff
Add freshly grated horseradish to the flowing dishes:

  • Baked beans
  • Butter, to use as a topping for corn on the cob, beans, peas and new potatoes
  • Coleslaw
  • Cream to make a delicious cold horseradish sauce
  • Mashed avocado for a tasty crudités dip
  • Mayonnaise, cream cheese and sour cream to make a dip for crudités and barbecue foods
  • Meat and vegetable stocks to be added to gravies and soups
  • Salad dressing
  • Scrambled eggs
  • Tomato juice or a Bloody Mary for an added kick
  • To tomato puree before adding to pasta dishes and even pizza bases
Horseradish is a great herb to use in the kitchen. It has a great kick, and will liven up dishes ranging from hot and cold meats to potato and egg dishes and even tomato soups and juices. Horseradish is an exciting herb to use, why not experiment and see how many uses you can find for it?

You might also like...
Share Your Story, Join the Discussion or Seek Advice..
I have tried horseradish in soups and found it very tasty. Why not try it.
miki - 18-Jul-11 @ 4:38 PM
Share Your Story, Join the Discussion or Seek Advice...
Title:
(never shown)
Firstname:
(never shown)
Surname:
(never shown)
Email:
(never shown)
Nickname:
(shown)
Comment:
Validate:
Enter word:
Latest Comments
  • BrianChido
    Re: Cooking with Marjoram
    great article on the uses of Marjoram. I have been visiting Germany over the past few years and discovered that the herb is quite popular…
    2 October 2019
  • MN-CY
    Re: Growing Thyme
    Please can you tell me which variety of thyme has the smallest leaves ?
    31 July 2019
  • Harry
    Re: Growing Bay Leaves
    I have an 8ft / 2.5m high established bay tree in the garden. When I prune it should I keep some of the new leaf growth or older darker leaf…
    22 July 2019
  • 4waystoyummy
    Re: Cooking with Calendula or Pot Marigold
    yes, the photo shown is another type of marigold. I think it is important to investigate the true flower you wish to…
    17 July 2019
  • Pertwee
    Re: Cooking with Chives
    Can you and how do you use chives in Thai cooking please
    11 July 2019
  • sjpmorris
    Re: Growing Rosemary
    Long shot; we have a quite large rosemary plant that has no leaves or branches on the bottom foot of the "trunk", is there any way to bring them…
    18 June 2019
  • Dorey
    Re: Growing Thyme
    Hi. I have several seedlings that’s sprouted and now need repotting. How many seedlings should I plant per pot please, appreciate the advice. Thanks
    4 June 2019
  • janice miller
    Re: Growing Rosemary
    I have grown rosemary for several years.For the first time i have lovely lavendar flowers on it. Is this usual?
    30 April 2019
  • Cindy
    Re: Cooking with Thyme
    I have german thyme and want to dry and save. My plants when I harvested/pruned them I noticed that some of the stems and leaves are a…
    3 April 2019
  • MaryAnne Sans
    Re: Cooking With and Recipes Using Mint
    Will the mint I planted last year come back this year ?
    17 March 2019