2011 Herb of the Year: Horseradish (Armoracia rusticana)

From fiery to fabulous, this spicy root is a flavor-lover's dream.

By Susan Belsinger
February/March 2011
horseradish 2
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Grow harvest horseradish, and reap the benefits of this pretty plant's peppery roots. Horseradish can bring out the flavor in even sweet dishes, and allyl isothiocyanate, a chemical in the root, is a natural decongestant.
Photo by ©2011 Steven Foster
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Horseradish (Armoracia rusticana) is a botanical superhero, able to clear sinuses, boost the flavor of sauces and provide lush vegetation in a single bound. Its versatility and under-appreciated ubiquity make the horseradish plant a perfect candidate for the International Herb Association’s Herb of the Year.

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Horseradish-Infused Recipes: 

• Aïoli with Horseradish
• Asparagus with Horseradish Sauce
• Mashed Potatoes with Horseradish
• Beet Gratin with Horseradish
• Pimento Cheese with Horseradish
• Individual Pear Crisps with Horseradish
• Shrimp Salad with Creamy Horseradish Dressing
• Basic Coleslaw
• Baked Carrots with Horseradish
• Leek and Celery Root Gratin with Horseradish 
• Online Exclusive Recipe: Simple Mayonnaise with Horseradish Sauce 

In Herbs, Spices and Flavorings (Overlook, 2000), Tom Stobart describes the flavor of horseradish as exceedingly pungent and “apt to run up the nose,”  a description that fairly well describes its path. The direct opposite of “slow burn,” horseradish races up your sinuses and instantly makes its presence known. This quality probably accounts for one of its folk names, “stingnose."

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