April 11, 2009 - "Horseradish from Field to Table" By Joseph Parish. Horseradish is cultivated for its dense, fleshy white, hard root. When ready for processing it displays a coarse yellowish-brown skin with a pale fleshy body. This member of the mustard family matures to about twelve inches long and is shaped somewhat as a carrot. The roots are usually absent of the characteristic pungent bite and aroma until the contained oil is released by grating and it then easily brings forth tears to ones eyes. When horseradish is prepared fresh from the root it has a much sharper zest than its commercially prepared cousin. Click here
