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Horseradish is a perennial native to eastern Europe and western Asia, where it still grows wild in the steppes of Russia and Ukraine. The culinary use probably originated in Russia and Eastern Europe, and then spreading to the rest of Europe. English settlers took it to North America, and cultivation was probably established by German and East European immigrants around 1850.
Health Benefits
of Horseradish.Horseradish has good flavor and little or no fat. In one teaspoon of horseradish there are only 4 calories, and about .8 grams of carbohydrates. It also has sodium, potassium, calcium, and phosphorus. Horseradish gets high marks for its zero fat and good flavor qualities. The benefits of horseradish were recorded thousands of years ago by the ancient Egyptians and then by the Romans. This intense- tasting herb root has been a healing food for a number of cultures including Native Americans and European’s.
Culinary Uses.
Freshly grated horseradish can be stabilized with a little lemon juice. It is good with salads of potato and root vegetables. It is good with roast beef and tastes well with boiled beef. Horseradish is easily made into a sauce by blending it with cream and vinegar, or with sour cream alone, with or without sugar. With apricot preserve and a little mustard, horseradish makes a good glaze for ham. Mixed with mustard and butter it is good with corn on the cob or with carrots.
Horseradish is good with apple, avocado, baked ham, beef, beets, smoked fish, potatoes, sausage, and sea food. Combines well with capers, celery, chives, cream, dill, mustard, tomato paste, and yogurt.
Do not ignore Horseradish; it is an important herbal medicine
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