Horseradish is a member of the cabbage family and is related to mustard and radish, was wells as kale, cauliflower and Brussels sprouts.
Most horseradish is produced in the US, and to a lesser extent, Europe. Approximately 40% of the total commercial production of horseradish in the United States is grown in Illinois.
Although the leaves can be used in salads, horseradish is valued primarily for tis root’s pungent bite.
Horseradish is a relative of the mustard family that acts as a digestive stimulant. Horseradish is cholagogue, an agent that stimulates the release of bile from the gallbladder. Thus it helps to maintain a healthy gallbladder and improve digestion.
Horseradish root is employed as a condiment in sauces. The roots are grated and often mixed with vinegar and spices to prepare the familiar horseradish sauce used on roast beef.
When mixed with whipped cream, horseradish makes a delicious sauce for ham, tongue, beef and broccoli. In Norway the grated root is mixed in with whipped sweet and sour cream, vinegar and sugar; this sauce is called peperrotsaus and is served with cold boiled fish, in particular salmon.
Horseradish
