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Review by Debbie Mazo
In the United States, approximately 6 million gallons of prepared horseradish are produced annually. Prized for its rich flavor, this 3,000-year-old plant has also been used as an aphrodisiac and a rub for lower back pain. Explore the roots of this mysterious vegetable root when you visit Horseradish.org, hosted by the Horseradish Information Council.
Ever wonder how horseradish got its name? Click on Horseradish: A Root with Roots, and you'll discover the legend behind the name horseradish. Among the possible explanations is that the Germans called the plant meerrettich, meaning sea radish because it grew in coastal areas. Meer (sea) sounds like mare in English, and mareradish eventually became horseradish.
If you're counting calories, make sure horseradish is on your shopping list. In one tablespoon of prepared horseradish, you'll find only 6 calories, 1.4 grams of carbohydrates, 44 milligrams of potassium, 9 milligrams of calcium, 5 milligrams of phosphorous, and no fat. Uncover the potential this fat-free food has to offer, when you click on Horseradish and Health. Some of the site's suggestions will definitely expand your menu, like spiking store-bought items such as cole slaw, baked beans, and potato salad with a heaping spoonful of horseradish.
When you check out the dozens of recipes at Horseradish.org, you'll discover even more possibilities for this member of the mustard family. Just click on the pull-down menu, and highlight easy horseradish recipes like Herbal Marinated Chicken seasoned with oregano, rosemary, thyme, and parsley. Or, choose more ambitious selections like Grilled Sea Scallops with Horseradish and Red Pepper Sauce served with rice pilaf or fresh pasta.
Cooks in a hurry need ingredients that yield flavor rapidly. Browse the site's Hot Tips for winning ways to quickly season up a meal using horseradish. To make familiar comfort foods even more indulgent, add horseradish to mashed potatoes, meatloaf, or sour cream on a baked potato. Or, follow the example of famed European chefs who use horseradish liberally as an herb. Add a spoonful of horseradish to hollandaise sauce for salmon or asparagus, and spread the good taste this secret ingredient has to offer.
Debbie Mazo is a writer and editor based in Vancouver, Canada. She's been writing the NetFood Digest column for the Global Gourmet since 1997. You can contact her at djmbc@[email-address-removed].
Copyright © 2001, Debbie Mazo. All rights reserved.
This page created May 2001