Country of origin: Holland Weight: each
Facts: The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin to produce mustard oil . Once grated, if not used immediately or mixed in vinegar, the root darkens, loses its pungency, and becomes unpleasantly bitter when exposed to air
Storage: Store horseradish loosely wrapped in plastic in the crisper of the fridge. Fresh horseradish will keep several weeks. Cut pieces, however, should be used immediately.
Preparation and cooking:
The easiest way to use horseradish is to simply cut off the peel and shred or grate some fresh horseradish to serve with roast meats or as a flavoring for soups or stews. Shred as close to serving time as possible, since horseradish turns bitter and discolors quickly
Freshly shredded horseradish also makes a great addition to mashed potatoes, Bloody Marys, or as a condiment with roasted root vegetables of all sorts.