Horseradish Tips and Recipes

Horseradish Tips and Recipes
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There is no other taste comparable to horseradish. It's hot spicy flavor is like no other, and is hard to describe. It's a member of the mustard family and was known to the Greeks as wild radish. It wasn't used for cooking until the 17th century. The horseradish root is harvested late in the fall because it does most of it's growing late in the summer. Once started with root cuttings it may later become a pest in your garden if not harvested yearly.
Horseradish is available in most produce sections, and one root goes a long way because it is so pungent. Grate the root and it can be kept in the refrigerator for about 2 months, or you can freeze it for up to 6 months. Since horseradish is so strong, be sure to experiment and use small amounts, tasting the recipe as you go. It can be added with mustard to use on hotdogs or sausages. It's a tradition to mix with sour cream and serve with roast beef, but you can offer this combination on the side with grilled pork or steak also. Grate a small amount into potato salad dressings, your favorite chip dip or coleslaw for a change too. Try adding a tablespoon of prepared horseradish, sour cream and butter to mashed potatoes. Whether you buy prepared horseradish or the root, be sure to give it a try!

Try adding 1 teaspoon of fresh grated or prepared horseradish to your favorite cole slaw or potato salad recipes. You can also add 1 teaspoon to one cup of softened butter, mayonnaise, sour cream, cream cheese or barbecue sauce.

If a recipe calls for prepared horseradish then it's the bottled prepared mixture you can buy inexpensively at the store. We also have a recipe below.

As the bottled horseradish ages, it turns a brownish color and starts to lose it's strength. Always keep it in the refrigerator. When using any type of horseradish use glass or ceramic bowls and serving pieces. It can tarnish silver and react to metals. Try the following recipes for a change!

Spicy Horseradish Biscuits

2 cups Jiffy or Bisquick buttermilk baking mix

2/3 cup milk

1/3 cup prepared horseradish, well drained

1 tsp. dried oregano

1 tsp. dried basil

1/4 tsp. crushed fennel seed

1/2 tsp. garlic powder

1/3 cup grated Parmesan cheese

Preheat oven to 450 degrees. Combine all ingredients in a bowl to form a soft dough. Don't over mix. Drop by spoonfuls onto a greased cookie sheet. Bake about 10-12 minutes until golden.

Horseradish Dressing for Coleslaw


1/4 cup light or regular mayonnaise

2 tablespoons light or regular sour cream

1 tablespoon cider vinegar

1 teaspoon mustard

2 teaspoons prepared horseradish, drained

In a small bowl, whisk the ingredients. Gently toss with cabbage or coleslaw mix until well coated.

Horseradish Mustard


1/2 cup whole grain mustard

1/4 cup Dijon style mustard

1/8 cup freshly grated or prepared horseradish


fresh ground black pepper

Combine all ingredients together and mix well. Season to taste with salt and pepper.

Horseradish Sauce for Fish


1 cup plain lowfat or nonfat yogurt

1/4 cup snipped fresh dill

1 tbsp. grated horseradish root

2 tsp. fresh lemon juice

1/4 tsp. Dijon style mustard

In medium bowl, combine all ingredients. Mix well. Cover and refrigerate. Serve with poached, grilled or baked fish and seafood.

Homemade Horseradish


1 cup cubed peeled horseradish root, 1/2 inch pieces

3/4 cup vinegar

2 tsp. sugar

1/4 tsp. salt

Combine ingredients in a blender; puree. Cover and store in refrigerator. Be careful when handling the root and the processed ingredients. They are strong! Makes 1 1/2 cups.

Creamy Cucumber Dressing


1 cup finely chopped, peeled cucumber

1/2 cup finely chopped green pepper

1 clove garlic, minced

1/2 tsp. salt

1/3 cup yogurt

1/3 cup mayonnaise

1 tablespoon prepared horseradish

Combine all ingredients in medium bowl and mix well. Chill for 30 minutes before using. Makes 2 cups of dressing. Note: You can also puree the entire dressing in a blender if you prefer it smooth.

Potato Salad with Horseradish


1 1/2 pounds new potatoes

1/2 cup sour cream

3 tablespoons horseradish, finely grated

pinch of paprika

1/2 tsp. honey

salt and pepper to taste

1/2 cup chopped fresh parsley

1/2 cup chopped chives

Wash the potatoes, do not peel. Boil in salted water until tender. Meanwhile, combine the sour cream with the horseradish, paprika and honey. Mix well and season with salt and pepper. When the potatoes are cooked, slice them while hot and mix into the dressing with the parsley. Garnish with chives. Serve warm or cold.


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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