Horseradish
Armoracia rusticana
root
A large white root of a perennial crucifer from eastern Europe, grated at the last moment: its heat is volatile and fades fast. It provides pungent glucosinolates.
- Origin
- Eastern Europe
- Season (United States)
- October to February · grows in your region
- Preparation
- It is peeled before grating; its young leaves are eaten too, in salad or cooked. The bite IS the molecule: long cooking erases it, raw and short cooking keep it. Most of its goitrogens go with cooking, even a short one.
- Molecules
- Pungent glucosinolatesWhat slows things down Goitrogens
- Did you know?
- It is set on the Seder table at Passover; in French it has also been called horse radish, scurvy herb or Alsatian wasabi.