It is often called "German wasabi" or "the penicillin of the garden" – and rightly so. Horseradish is a root with character. Anyone who has ever grated fresh horseradish knows: it brings tears to your eyes, but at the same time clears your nose like almost nothing else. Here's why you should learn to love this sharp root, especially in winter.
What you should know about horseradish
Horseradish is a classic winter vegetable. Its season starts in autumn and runs from October to April. During this time, the roots are bursting with essential oils.
While in summer it often stands out only as an ornamental plant due to its huge leaves, its true power lies underground. The inconspicuous, brownish root is extremely robust and storable, which is why it used to be indispensable in every pantry.
Nutrients & Effects
Horseradish is medicine that tastes good (if you like spiciness!). As your graphic shows, it is considered a natural antibiotic, as the mustard oils it contains can fight bacteria and viruses. It strengthens the immune system and is also rich in vitamin C – a perfect combination against colds.
In addition, the root has a detoxifying and digestive effect, which is particularly helpful after hearty winter meals. Also exciting: horseradish promotes circulation, which you often feel as a pleasant warmth when eating.
Taste & Consistency
No compromises here: horseradish is very spicy. Unlike chili, however, the heat doesn't burn on the tongue, but rises into the nose. The consistency of the root is hard and fibrous. Caution: When grating, the mustard oils are released. This irritates the mucous membranes strongly – watery eyes and a runny nose are almost guaranteed (but also cleansing!).
Preparation with kitchen appliances
Since horseradish is very hard, your kitchen helpers are worth their weight in gold:
- Slow Juicer / Juicer: A secret tip for an impending cold! Put a small piece of horseradish together with beetroot, apple, and lemon in the slow juicer. The machine extracts the sharp juice without you having to cry. But beware: only enjoy in moderation!
- Blender: For classic "creamed horseradish" or a spicy dip, you can puree peeled, diced horseradish (preferably already cut into smaller pieces) with cream, cream cheese, or vegan alternatives in a high-speed blender.
- Air fryer: Horseradish loses its pungency with heat. You can dry thin slices in the air fryer and then grind them into a mild, spicy powder that you use like pepper.
- Bread maker: A rustic farmhouse bread or a walnut bread gets an incomparably hearty note from finely grated horseradish in the dough. The heat in the bread maker somewhat softens the extreme pungency.
- Ice cube maker: Since you often only need small quantities, this is the perfect hack: grate the horseradish in advance (preferably at an open window!) and freeze small portions with a little lemon juice or water in an ice cube maker. This way, you always have fresh seasoning ready for sauces.
Shopping & Storage
Good horseradish must be rock hard. If the root bends or feels rubbery, it is old and has lost its aroma. The skin should be intact.
Unwashed and in the vegetable compartment, a whole root will keep for weeks. Once cut, you should wrap it in damp kitchen paper, otherwise it will dry out.
Use in the kitchen
Horseradish is the king of cold cuisine and sauces:
- Classic: With Tafelspitz (boiled beef) or smoked fish like salmon and trout.
- Vegetarian: In a beetroot salad or as a kick of spice in potato salad.
- Cold cuts: Freshly grated on buttered bread – it wakes you up!
Fun Facts
- Oracle: In the past, people would put a slice of horseradish in their wallet so that it would never be empty.
- Etymology: The name has nothing to do with the animal "horse" (Horse-Radish in English is probably a mistranslation), but probably comes from the old word "Mähre" (large mare) in the sense of "large root" or from the Slavic "More" (sea), as it came to us across the sea.
- Tear-trick: To cry less when grating, it supposedly helps to breathe through your mouth or open the window wide – but goggles are guaranteed to help!
Conclusion
Horseradish is pure native superfood. It acts as a natural antibiotic, strengthens the immune system, and aids digestion. Although it is very spicy and irritates mucous membranes, that is precisely what makes it so healthy. Whether as a "fire-shot" from the slow juicer or processed in the blender – this root will get you through the winter healthily.
