July

Horseradish is a distinctive flavor that can add heat and diversity to cooking. The horseradish root is harvested in the spring and fall and sold in 1200 pound pallets to processors who grate the root releasing the volatile oils that distinguish horseradish from all other flavors. The ground horseradish is then mixed with distilled vinegar to stabilize the "heat." This basic formula, which varies from processor to processor, may also contain spices or other ingredients – salt, sugar, cream or vegetable oil. But, generally speaking, horseradish and vinegar are the primary constituents in the basic prepared horseradish on the market today.

In the United States, an estimated 24 million pounds of horseradish roots are ground and processed annually to produce approximately 6 million gallons of prepared horseradish. Embrace the flavor of horseradish this month with mouthwatering recipes and other usage ideas.