Horseradish is Spicy and Sharp.

Horseradish is a long rough tapering Root Vegetable.

Horseradish is best in the Fall and Winter.

With greenhouse production, fresh Horseradish is available thoughout most of the year in most regions.

The part of this plant that we use in the preparation of foods is the Root. It is usually Peeled, then Grated, leaving the the inside wood behind.

Allow 1-2 t of fresh Horseradish per recipe.

Walnuts, Cinnamon, Cloves, Dill, Pepper, Salt, Sugar, Avocadoes, Beets, Celery, Chives, Corn, Fennel, Garlic, Parsley, Potatoes, Tomatoes, Apples, Apricots, Lemons, Limes, Pears, Cream, Cream Cheese, Creme Fraiche, Mascarpone, Sour Cream, Yogurt, Beef, Chicken, Eggs, Fish, Pork, Shellfish, Ketchup, Mayonnaise, Mustard, Olive Oil, Vinegars, Worcestershire Sauce, Marinades, Salads, Sauces

Black Radishes, Wasabi

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