DAD’S PREPARED HORSERADISH RECIPE
Figure 1. Horseradish growing at DaySpring in southeastern Ohio
Scientific name: Armoracia rusticana (related to mustard and cabbage; literally “strong root”) and is a perennial in the southeastern Ohio countryside, the source of our horseradish. Earliest mention comes from John Gerard’s Herball (1597)
Prepare to cry! Use ventilation, perhaps a fan. Dad’s Uncle Ed Humphrey liked it on his ham; Nance and I use horseradish on cured ham at Easter, which is also a common custom in Austria as well as Poland, Hungary and Slovenia. It’s also good in scrambled eggs. Note: Small roots are thought to be “sweet” and the main roots are stronger.
SOURCES: “Horseradish” at http://en.wikipedia.org/wiki/Horseradish (accessed 6 February 2009) and “Horseradish Information Council” at http://www.horseradish.org/homepage.html (accessed 6 August 2007); “John Gerard’s Herball, 1597” at http://www.healthsystem.virginia.edu/internet/library/historical/rare_books/herbalism/gerard.cfm (accessed 5 February 2009) and Jan Lawver, “Horseradish,” It’s About Thyme, vol. 24, no. 5 (June/July 2006): p. 1, 3.