The Hot Traditions of Horseradish

My image is one of maverick, going against conventional thinking. But I have a confession to make…I’m a closet traditionalist. I love the rituals and traditions that are passed from generation to generation…the traditions that make us who we are, form the cores of our beings.

Being Italian, I grew up in an environment steeped in the comfort of tradition. As I grew to maturity (some would question that I ever did…), I began to discover and grow enchanted by the traditions of other cultures than my own. One of my favorites comes from Passover.

I grew up using horseradish to season beans with some yummy heat or to create a spicy salad dressing. But it is the use of horseradish in the Passover Seder that I find the most interesting and meaningful. Mentioned in the Book of Exodus as one of the bitter herbs served during Passover, horseradish is said to denote life’s bitterness, it is also eaten to cleanse oneself of that bitterness. Such beautiful sentiment…

A bit of information about this root. Native to Eastern Europe, horseradish has been used in European cooking since the 16th century. Initially popular in Central Europe and Germany, the use of horseradish eventually spread to Scandinavia, England and France, where it is still known as “German mustard.”

During the Middle Ages, horseradish was used for its curative properties…as an antiseptic, diuretic, a stimulant, to aid the stomach and liver in their work in the body and because of its high content of Vitamin C, was used by English and German sailors to prevent scurvy and to treat gout.

A member of the “cruciferae” family, which includes cabbage, mustard, turnip and radish, horseradish is a perennial plant that can grow to 3 feet in height. Its thick, knobby, hotly pungent root is usually ready for harvest after the second or third year of growth. Left underground until autumn, horseradish reaches its peak of flavor when the weather turns crisply cold. The color of parsnips, horseradish can grow to 20 inches in length and 3 inches in diameter. The outer peel is tough and wrinkled, but the inside flesh is snow white and creamy, containing an essential oil similar to the one in mustard, imparting the characteristic hot flavor.

When buying horseradish, look for a firm, mold-free root, with uniform color. Fresh horseradish will keep, refrigerated, for several weeks. For best results, wrap the root in a damp paper towel, place in a plastic bag and store in the vegetable crisper. Once grated, horseradish can be frozen and will keep for a long time. Once grated and pickled in vinegar, horseradish will keep, refrigerated, for as long as 6 months.

While it can be finely minced to warm up salads, dressings, soups and sandwich fillings; julienned to liven up stews with potato, beet, turnip or parsnips, even grated to spice up applesauce, I think I’ll stick to tradition and go with the basic preparation for the Passover seder.