Horseradish All Year Long

Many people Jews associate eating sharp strong horseradish only with the Passover Seder. If they have it during the year with gefilte fish, it's usually sweetened or diluted with beets. I davka like the pure horseradish all year long.

When my husband makes it for the Passover Seder, he uses the "coffee bean grinder" on our rather ancient Moulinex blender, adds a bit of vinegar, and it lasts a couple of months after Passover. I usually have some in the morning on my eggs. But that stock doesn't last forever, and the time had come for me to grind some more.

Yes, it's my job to peel and cut the horseradish root into chunks. And those chunks go into the food-processor. I use the cutting blade. And when the pieces are as small as they can get, I put them in glass jars and add vinegar. The jars then go into the refrigerator.

This should last a couple of months, and then I have to prepare more.

PS there are people who consider this condiment medicinal. It sure adds flavor.

Horseradish and Ginger, Two Powerhouses

horseradish to the left and ginger to the right

Horseradish and Ginger. At first glance these two roots look a bit similar, and they'd be even moreso if the horseradish was fresher. I've been eating both everyday recently.

It used to be that we only bought horseradish root before Passover, and then we, or my husband more exactly, would grate* it, add some vinegar and it would be our ceremonial "bitter herb" at the Seder and the condiment for gefilte fish.

During the big Russian (USSR) exodus of Jews to Israel over twenty years ago, new immigrant neighbors discovered that we had freshly grated horseradish and requested portions for medicinal reasons.

Horseradish is a powerful and pungent plant that is connected to a wide variety of health benefits, including its ability to aid weight loss, lower blood pressure, alleviate respiratory conditions, build strong bones, improve immune system health, stimulate healthy digestion, promote heart health, and lower the chances of neural tube defects in infants. Perhaps most notably, horseradish can prevent cancer due to its extremely high levels of glucosinolates. For complete article click here.

One Passover a few decades ago I began putting horseradish on all sorts of foods, even my breakfast omelet, and since then I try to keep a stock all year long.

More recently I've discovered the joys and flavors of fresh ginger root. It adds a totally delicious "punch" to many foods, from fruit salad to chicken to an Israeli favorite, "orange soup." I've been cooking it up in my omelets every morning. Yes, everything seems to go in my omelets.

Ginger Root Benefits
Ginger root (Zingiber officinale) is well known as a remedy for travel sickness, nausea and indigestion and is used for wind, colic, irritable bowel, loss of appetite, chills, cold, flu, poor circulation, menstrual cramps, dyspepsia (bloating, heartburn, flatulence), indigestion and gastrointestinal problems such as gas and stomach cramps.
Uses
Ginger has been well researched and many of its traditional uses confirmed. It is a warming remedy, ideal for boosting the circulation, lowering high blood pressure and keeping the blood thin in higher doses. Ginger is anti-viral and makes a warming cold and flu remedy.
Ginger is a powerful anti-inflammatory herb and there has been much recent interest in its use for joint problems. It has also been indicated for arthritis, fevers, headaches, toothaches, coughs, bronchitis, osteoarthritis, rheumatoid arthritis, to ease tendonitis, lower cholesterol and blood-pressure and aid in preventing internal blood clots. For complete article click here.

The ginger root should be frozen for storage. I have a feeling that if I do the same with the horseradish it will keep longer. Enjoy, and tell me what you do with those great healthy and tasty roots.

*Well over forty 40 years ago I bought a simple Moulinex blender which has a coffee bean grinder. Since then, the grinder does the horseradish grating. And during the year, when I want freshly grated horseradish, I use my food-processor.

Horseradish for All Year, Not Just Passover and Gefilte Fish

Over twenty years ago, when there were lots of newcomers, olim chadashim, from the USSR here in Shiloh, suddenly during, or just after, Pesach many knocked on our door asking for their favorite "natural cure," freshly grated horseradish. Word had gotten out that we had the "real stuff" in our house. The bitter herb horseradish at our seder is from the root, ground well in the "coffee bean grinder" of our Passover Moulinex blender bought in the early 1970's. My husband adds some vinegar, and it stays potent a few months until I use it up. I eat it with my morning eggs and other foods.

This year's horseradish was finished months ago, and I had asked my husband to buy me a new root. Unfortunately I took my time in preparing it, so it wasn't all that fresh when I finally grated it the other day.

I had to carefully peel it with a sharp knife, and then I threw the peels into the garden...

Actually, I shredded it in the food processor.

Then I put it all in a glass jar and added some vinegar.

And then I served it as a "dressing" on my fish and vegetables!

It was a very healthy, tasty addition to the meal!

More about horseradish:

Horseradish