Horseradish belongs to the Brassicaceae family, meaning that it is closely related to cabbage, broccoli, wasabi and mustard seeds. The plant is probably native to southeastern Europe and western Asia. It is now popular around the world. Horseradish has been cultivated since antiquity.
Both root and leaves were used as a medicine during the Middle Ages and the root was used as a condiment on meats in Germany, Scandinavia, and Britain. The leaves of the plant, while edible, are not commonly eaten.
It is a pungent plant and powerful antioxidant that has a wide variety of health benefits.
Horseradish has an extremely high levels of glucosinolates - antioxidant that may help to prevent cancer.
Horseradish contains dietary fiber, vitamin-C, folate, potassium, calcium, manganese, magnesium and zinc.
Horseradish and wasabi are considered as potent functional foods for keeping human health.
- Aids in weight loss management.
- Helps to lower blood pressure.
- Helps to alleviate respiratory conditions.
- Improves immune system.
- Stimulates healthy digestion.
- Promotes heart health.
- Helps to prevent cancer.
- Lowers the chances of neural tube defects in infants.
Fresh horseradish root is available year-round, but its prime season is in spring. Choose roots that are firm and are free of mold and soft or green spots
- Store horseradish root unwashed in a plastic bag in the vegetable drawer of the refrigerator.
Use with sushi instead of traditional wasabi. Add a teaspoon to salad dressing.Have with scrambled or poached eggs and salsa. Mix horseradish in with ketchup for a cocktail sauce.