{"id":466,"date":"2022-04-16T16:02:37","date_gmt":"2022-04-16T16:02:37","guid":{"rendered":"http:\/\/local.brightercooking\/?p=466"},"modified":"2022-04-22T06:00:15","modified_gmt":"2022-04-22T10:00:15","slug":"horseradish-explained","status":"publish","type":"post","link":"http:\/\/local.brightercooking\/horseradish-explained\/","title":{"rendered":"Horseradish, a Pungent but Rich Addition to Your Food"},"content":{"rendered":"\n
Horseradish of the Brassicaceae family is a perennial crop native to Southeastern Europe and Western Asia and is a pungent root vegetable used as a spice.<\/p>\n\n\n\n
It belongs to the same family of vegetables<\/a> which includes\u00a0broccoli<\/a>,\u00a0cabbage<\/a>,\u00a0kale<\/a>,\u00a0mustard,\u00a0radish<\/a>, and\u00a0wasabi<\/a>.<\/p>\n\n\n\n The plant which is consumed all around the world grows up to 1.5 meters tall and is cultivated primarily for its large, white, tapered root which is used as a condiment in culinary settings.<\/p>\n\n\n\n Its enzymes break down when cut, releasing mustard oil which irritates the mucous membranes and eyes.<\/p>\n\n\n\n Horseradish is harvested later in the year, usually when its leaves tend to be killed by frost. This is the best time to buy fresh roots.<\/p>\n\n\n\n When buying this condiment, look for hard roots. They should not show any signs of mold, bruising, or any soft areas. Green hues on the root are a sign that the contents may be bitter and therefore should also be avoided.<\/p>\n\n\n\n The larger, older roots should also be avoided as they tend to be fibrous and lack full flavor.<\/p>\n\n\n\n Commercially processed horseradish is available in stores throughout the year.<\/p>\n\n\n\n