Horseradish Root

This ancient herb (one of the five bitter herbs of the Jewish Passover festival) is a native of Eastern Europe, but now grows in other parts of Europe as well as the U.S. Horseradish is grown mainly for its large, white, pungently spicy roots. A pungent oil in the root gives horseradish its trademark hot flavor. Wasabi, the Japanese version of horseradish, comes from the root of an Asian plant. It is used to make into a condiment that has a sharp, pungent, fiery flavor. Sushi and sashimi are served with a condiment of wasabi mixed with soy sauce. Selection: Look for roots that are firm with no signs of blemishes or withering. Storage: Refrigerate in a plastic bag and peel just before use. Freeze grated horseradish in airtight containers for several months.