I've written before about my childhood aversion to horseradish. As a youngster I consistently avoided any contact with that suspicious looking bowl of prepared 'white stuff'. My dad, an amazing cook, blessed us with years of new taste experiences. Eventually the family came to recognize the subtle heat in various condiments, sauces or soups—courtesy of a dollop of horseradish cream as it was called.
Fresh HorseRadish Root
Horseradish is both a food and a medicine. At first glance, as a whole root, it emits nothing of the hot, biting taste awaiting those who scrape or grate it. It contains sinigrin, a glucoside similar to black mustard seeds. It also contains myrosin, an enzyme. As I understand it, when the root is grated, a volatile oil called allyl is produced instantly when the sinigrin and myrosin come in contact with each other. According to Maude Grieves, it is only when these two substances meet, that isothiocyanate,, also in Black Mustard seed, is created: hence the pungent hot yet subtly sweet taste of this special root.
Horseradish Highlights:
- anti-bacterial
- strongly antibiotic,
- anti-parasitic
- coronary vasodilator
- digestive
- diuretic
- expectorant
Please see glossary for any unfamiliar terms above.
It stimulates a number of body systems and can be used to aid mild circulatory problems, digestion and water retention. I’ve used it to help to encourage timid appetites. A potent digestive elixir can be created by combining a small amount of horseradish with carminative herbs and apple cider vinegar.
Choose firm crisp roots: it looks somewhat like an enthusiastic parsnip! It can keep in the fridge for a month -- although mine never last that long. It offers no initial impression until grated, and then, look out! The mustard oils in horseradish are released when grated yet will dissipate in about 30 minutes.
My favourite tool in the kitchen is a microplane when it comes to horseradish. This sturdy, but very fine grating device makes it easy to add a quick “hit” of heat and pungent goodness to a wide variety of dishes.
In my herbal practice, I encourage clients to experiment with warming foods over the winter months to increase digestive fire and as a vehicle for fueling the body with a wide variety of immune-enhancing foods. With this in mind, I like to teach them to use ginger, garlic, onions, horseradish and cayenne when possible.
In the fall, I make a number of herbal remedies to prepare my family, friends and clients for the winter months. One of my favourite remedies is well known in herbal circles by several names. I learned to make in 20 years ago from my friend and mentor, Rosemary Gladstar. FIRE CIDER is a potent healer and easy to make. Horseradish is one of the featured herbal healers and offers its own brand of 'heat' to this special concoction. Find the recipe here.
Years ago, I had the good fortune to visit Poland for New Year’s with my friend Grace. The entire trip was a feast, an adventure in new tastes. Thanks to Grace for sharing her family recipe for “Polish Horseradish”, Chrzan. It is historically made from horseradish and white wine vinegar and made by hand. I confess to using a food processor, which makes this recipe easy to make. It’s very yummy with Kielbasa as well as other “European-style sausages. Actually - make this.. It's a great addition to many dishes, offering a little 'tang' and some 'heat' !!
CHRZAN (pronounced “Kuh-shan”) aka Polish "horseradish"
½ pound fresh horseradish root, peeled and grated
¼ cup white wine vinegar or apple cider vinegar)
¼ teaspoon each sea salt and pepper (to taste)
2 teaspoons fresh lemon juice
1 tablespoon dermerara sugar (optional)
Combine all ingredients and store, covered in the fridge. It should be shared within 2 weeks.
I have made a huge batch by using 2 pounds of roots and adapting the recipe above accordingly.
Add grated beets to Chrzan and it becomes extraordinary!
It is called Cwikla ( ćwikła pronounced (CHEEK-wah)
This HORSERADISH CONDIMENT RECIPE is easy to make:
Cwikla (pronounced CHEEK-wah) HorseRadish Condiment Recipe
Ingredients
- 1 14- ounce can prepared beets drained and grated or 1 pound beets (cooked, peeled, cooled, and grated)
- 2 cups homemade or store-bought horseradish
- 1 teaspoon apple cider vinegar
- ¼ teaspoon sea salt
**Optional: 1 teaspoon brown sugar (I use demerara or coconut sugar.. I know.. not authentic but my fave)
Instructions
-
Mix all the ingredients except the beets in a bowl until combined
-
Add the beets and mix thoroughly
-
Spoon into clean glass jars + store in the fridge.
-
Enjoy within 2 weeks.
Recipe Notes
I have never had it last that long so this has never been an issue in my house! ** The sugar in this recipe is just how I learned the traditional way to make this condiment, however, I have found that the beets provide enough sweet flavour. Leave it out if not a part of your lifestyle!
This is only ONE of many recipes that I am making with this FABULOUS root!!
What do YOU like to do with horseradish???? Do you use fresh root or prepared in store?
My ebook "Cold + Flu Season ~ Are you Ready?" is packed with great ideas for winter health.
For more information and/or to order for you and your family. click here
xo Carol
Tessa Simpson
Heat and winter are a perfect combo, lovely condiment!!
Laura Duffy
I love horseradish...so much that I crave it! I'm intrigued by the condiment with beets, but also the one without beets that's just horseradish and vinegar. I will have to try it next time I'm craving horseradish!
I also enjoyed reading about the medicinal properties and history of horseradish. Great post!
Carol Little
Thanks Laura. Glad you enjoyed it. HorseRadish = worth learning about and enjoying often!
linda spiker
Well that would clear out the sinuses! I love it!
Carol Little
Certainly possible to be a clearing condiment!!!
ChihYu
This is so interesting! I don't think I've ever had horseradish. I'm going to make it!
Meredith
We always have fresh horseradish in the spring on our Seder plate, but I forget to use it other times of the year. I love beets and the heat from horseradish, so I will definitely have to try this condiment!
STACEY CRAWFORD
I love horseradish in sauces and have never tried one with beets before. Love the color it adds and I'm certain I would like this flavor combination.
Kelly
What an interesting combination. I haven't seen it before but would love to try.
Megan Stevens
I really love your metaphor: an enthusiastic parsnip! That's precious, and it will help me remember what I'm looking for at the market! Also, I can get in a rut, so thanks for reminding me to buy and incorporate more horseradish this time of year!!
jennifer
Wow, I have never heard of this, how interesting . . . I bet it packs a punch
Carol Little
It's delish. The heat can be adjusted of course.. It's fun with just a little zip! Makes everyone smile.
Joni Gomes
Wow so interesting! After not liking horseradish for so many years I finally love it!
Carol Little
Me too Joni!!!
Jean
Such a healthy and delicious condiment with my two favorite things! I love strong and spicy flavored things so this is definitely a must try.
Carol Little
Hope you love it Jean!!
Hope
I love anything with heat so this looks just perfect to me to add to pretty much anything! Such a gorgeous colour!
Carol Little
It truly is pretty pink!
Emily Sunwell-Vidaurri
I already love beets and horseradish, so I knew this one would be a hit for me. Such a lovely flavor with a little kick!
Carol Little
Hope you will enjoy it as much as we do!!
Raia Todd
I love beets, but horseradish... Haha! I have some in my fridge that I keep for those awful cases where garlic and ginger aren't strong enough!
Renee D Kohley
I absolutely love adding heat to just about everything. With kids in the house I usually have to do it on the side so this works great for me! Thank you!
Jessica Everett
Horseradish; where do I begin? Well, at the beginning, I guess! When my great grandparents left Bratislava, Czechoslovakia, my great-grandmother (Maria[or Mary] Sadlon) wisely brought with her horseradish roots from her garden. Maria and Josef settled with their family in Oxford, Warren County, NJ where my great-grandmother planted her horseradish. Eventually Maria began to bottle and sell her horseradish to local restaurants throughout Warren County and she became known as "The Horseradish Lady." To this my family and I still enjoy eating homemade horseradish from HER original horseradish roots all the way from Bratislava! And now as a mother of three I have proudly passed on the tradition to my young children. In
fact my daughter, Emma (5) will even drink horseradish juice straight out of a cup.
carollittle
Thanks for sharing! What a great story, Jessica. Do you have a favourite recipe?
Jan
Great information! Horseradish is something that I've woefully ignored. I need to remedy that!
carollittle
Horseradish offers so much flavour ~ I agree.. it's often forgotten. Stay tuned for more ideas, Jan!