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Horseradish Root


Noted to go back to the days of ancient Egypt and Greece, this root doesn’t get its kick until it is grounded or crushed.

Appearance & Flavor

It’s scruffy, gnarled, knobby, and dirt-covered appearance may put off some, but once you peel away this layer, you reveal a white crisp flesh that when smashed gives that familiar pungent smell and hot taste. Choose those with firm ends that have been cut and look fresh. Avoid wilted and soft horseradish root with green spots or any sign of mold.

Ways to Enjoy

Want your deviled eggs a little more devilish? Try these. Horseradish roots have diverse applications, like in dressings, sauces, dips, salsa, drinks, condiments, and as a garnish. Toss this in anytime you want to give something a kick.

Availability & Origin

You can get them year-round, yet they have a break in late fall through early spring. Domestically, over 60 percent of the world’s horseradish root is grown in North America. In fact, Southern Illinois is known as the horseradish capital of the world.


Unpeeled horseradish wrapped in a damp paper towel in the fridge will last up to one week. Already peeled, they’ll last about three days in plastic wrap in the fridge. When grated, it will deteriorate fast, so you’ll only get about a day or two even if it’s refrigerated in an air-tight container.