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BTD Forums  /  Cook Right 4 Your Type  /  I Love Horseradish
Posted by: san j, Sunday, October 28, 2012, 11:53pm
I just made me a little pick-me-up: Two hard-boiled eggs. I ate them warm, sliced, and with a horseradish/lemon mayonnaise.

I don't eat horseradish often enough - it is so delicious. I've always l-o-v-e-d it, but it's one of those things you forget how much you like until, almost by chance, you eat it again and "rediscover" it. Yum!

I looked it up in Typebase and found that it is Beneficial for all Os and for A-sec; neutral for everyone else. No one has to avoid it!

So tell us what you do with good ol' European horseradish (as opposed to, say, wasabi/Japanese).

Note that while the author of its Typebase entry says:

Quoted from Typebase
This ancient herb (one of the five bitter herbs of the Jewish Passover festival) is a native of eastern Europe but now grows in other parts of Europe as well as the United States.


It is not referred to by name in the Bible, and it is highly unlikely this herb (probably native to what we now call Russia and Hungary) is what is meant there by Maror ("bitter herbs"), there being several others far more likely. However, horseradish has been electively used as Maror at the Passover meal ("seder") of many in and from Eastern Europe...which only makes sense.

I also like horseradish in the traditional ways: With beets, On roast beef and other meat sandwiches...
Do you love the taste of horseradish, too?
Tell us what you do with it.
Posted by: Drea, Monday, October 29, 2012, 1:57am; Reply: 1
I love horseradish, but I haven't had it in a while...mostly due to laziness on my part. I haven't found any "prepared" that I will consume. But...you've inspired me to buy it (I've seen it in the grocers lately) and grate my own!

I wonder...can the grated horseradish be frozen for later use? ??)
Posted by: Joy, Monday, October 29, 2012, 2:31am; Reply: 2
I also love horseradish but don't eat it the way I used to and that would be to make cocktail sauce and dip shrimp.  When I made it I always added a little more horseradish.

Tended to make the sinuses clear (at least for a while).

Joy
Posted by: gulfcoastguy, Monday, October 29, 2012, 4:29am; Reply: 3
I've been tempted to grow my own as it was the featured herb at the last annual Ocean Springs Herb Fest but space is limited. I did see a Stilton cheese Horseradish sauce on foodnetwork.com. Stilton is a diamond and horseradish is a superfood for Nomads. Sounds like a great toping for sweet potatos.
Posted by: ABJoe, Monday, October 29, 2012, 4:40am; Reply: 4
Quoted from Drea
I wonder...can the grated horseradish be frozen for later use? ??)

I don't know if freezing will hurt horseradish, but it keeps for a very long time under refrigeration.  I grind the root in a meat grinder and mix with lemon or lime juice in a glass jar and keep it in the refrigerator.  I might have to add more lime juice to keep it moist enough, but I don't want it too wet.

I spread horseradish on meat meals mostly, but have added a bit to salad dressings, etc.  It is anti-bacterial in nature, so it is good for reducing bacterial infections.
Posted by: ABJoe, Monday, October 29, 2012, 4:44am; Reply: 5
Quoted from gulfcoastguy
I've been tempted to grow my own as it was the featured herb at the last annual Ocean Springs Herb Fest but space is limited.

I have several plants growing in (2) 10 gallon pots.  I harvested some roots after just 1 year of growth last year, but they weren't very large.  I may have to buy some roots for use this year and allow mine to grow another year before additional harvesting.
Posted by: san j, Monday, October 29, 2012, 5:40am; Reply: 6
And then...(she's not finished)...I liked that horseradish/lemon mayo so much, I put it on Alaskan kippered salmon: Mamma mia! Over-the-top good!
Where's Henriette? Methinks this is up her alley, too.
Posted by: chrissyA, Monday, October 29, 2012, 3:32pm; Reply: 7
I'm a huge fan of horseradish as well, and it figures in many of my geno-harmonic combinations. I've also become very enthusiastic about fermenting foods and gave horseradish a try, because fresh just isn't practical, and the prepareds are made with vinegar. If you are interested, check out my post #409 on the "Cultured Vegetable" thread  :)
Posted by: Drea, Monday, October 29, 2012, 3:56pm; Reply: 8
Quoted from chrissyA
I'm a huge fan of horseradish as well, and it figures in many of my geno-harmonic combinations. I've also become very enthusiastic about fermenting foods and gave horseradish a try, because fresh just isn't practical, and the prepared's are made with vinegar. If you are interested, check out my post #409 on the "Cultured Vegetabel" thread  :)


Thanks for the reminder! :D
Posted by: 815 (Guest), Monday, October 29, 2012, 4:36pm; Reply: 9
I love horseradish too. It's hard to find fresh by me so I don't buy it prepared very often
Posted by: Henriette Bsec, Monday, October 29, 2012, 4:38pm; Reply: 10
Quoted from san j
And then...(she's not finished)...I liked that horseradish/lemon mayo so much, I put it on Alaskan kippered salmon: Mamma mia! Over-the-top good!
Where's Henriette? Methinks this is up her alley, too.


In the garden :)

Well yes horseradish is yummy.
I grow it like a weed here :o

I love it mixed with full fat( 38 -40 % sour cream  maybe a spalsh of lemonjuice.

it is soooo goood on salmon and turkey and rost beef and and and  ;D
Posted by: san j, Monday, October 29, 2012, 6:54pm; Reply: 11
Quoted from Henriette Bsec
Well yes horseradish is yummy.
I grow it like a weed here :o

I love it mixed with full fat( 38 -40 % sour cream  maybe a spalsh of lemonjuice.

it is soooo goood on salmon and turkey and rost beef and and and  ;D

I just knew we'd see eye-to-eye on this.  ;)
I just had it again, finishing off the leftover salmon.
Refreshing!

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