Horseradish Root Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Armoracia rusticana
Raw in meat sauces. Blend with vinegar or add to mustard
Good quality horseradish should be a thick and heavy root for its size that is full of moisture.
Avoid product that is wrinkled, soft, dry and/or lightweight.
You can store root vegetables like carrots in your refrigerator's crisper drawer for a few weeks if placed in a perforated plastic bag.
To prolong storage life, soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Horseradish is low in Saturated Fat, and very low in Cholesterol. It's also a good source of Calcium, Magnesium, Potassium, Zinc and Manganese, and a great source of Dietary Fiber, Vitamin C and Folate.
Horseradish is an herb, from Eastern Europe originally, and is now grown extensively in Europe and the United States.
Apollo said that the radish is worth its weight in lead, beets are worth their weight in silver and the horseradish is worth its weight in gold.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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