If you’ve only ever had jarred horseradish you need to give yourself a treat and try the real stuff. Bright and pungent, without the bitter aftertaste sometimes found in jarred versions, fresh horseradish perks up any meal and is especially good with the heavier roasts and stews of cold weather cooking. Its bite can also add a lovely kick to gentle spring cooking and bring out the best in summer grilling.

What Is Horseradish?

Horseradish is a member of the mustard family, along with kale and turnips, so not surprising it has a bite. Its greens are edible and sometimes available at farmers markets. It’s the horseradish root that is cultivated and sold. Horseradish is perennial and grows in hardiness zones 2 through 9.

Horseradish has been cultivated since antiquity. Pliny and other ancient historians mention it in writings. Pictures of it are represented in murals on the walls in Pompeii. In Medieval times, it was used medicinally. American forefathers George Washington and Thomas Jefferson mention horseradish in their gardening accounts.