Spice of the Month - Horseradish

Horseradish has been used since very olden times.

It was thought to have some healing qualities – for gout, swellings and rheumatism type diseases.  It is also thought to be good for treating colds.  Maybe this is because it is richer in Vitamin C than oranges and lemons.

Horseradish is very popular in Scandinavia –it is used as a sauce for fish and meat

Only relatively recently in historic terms adopted by England – and now is a traditional accompaniment to roast beef.

Horseradish is eaten at Jewish Passover ceremonies to symbolise their enslavement by the Egyptians.

If you can get fresh whole horseradish, fantastic!  The flavour when it is freshly grated is a revelation.  Just be careful not to inhale the fumes from too close a range – unless you want your sinuses completely cleared out!

Add grated horseradish to seafood cocktail sauces, mustards.  It is good in salad dressings, dips and relishes.  Just mix it with whipped cream for a luxurious sauce with corned beef or other meats.

My Recipes – horseradish cream, TAP salad, Zucchini Fish Cakes

BIBLIOGRAPHY - with thanks to Auckland Libraries

Cook's Encyclopaedia of Spices by Sallie Morris & Lesley Mackley

Discovering Vegetables, Herbs & Spices by Susanna Lyle

Spice Market by Jane Lawson

Spicery by Ian & Elizabeth Hemphill

Spices & Natural Flavourings by Jennifer Mulherin

Spices by Sophie Grigson

Spices Condiments and Seasonings by Kenneth T Farrell

Spices, Salt and Aromatics in the English Kitchen by Elizabeth David

The Cook's Companion by Stephanie Alexander