How to Buy, Store, and Cook Horseradish, in Season in November
With cold season approaching, we're collecting recipes that will soothe a runny nose or sore throat: think chicken soup and hot toddies. Another thing that will clear the sinuses? Fresh horseradish. When it's grated, ground, or chopped, it releases an astringent taste and smell that will open up your passages and tingle the inside of your nose (sometimes unpleasantly, if you eat too much of the root). You can add it to lots of things, but it helps foil the richness in creamy dishes like deviled eggs, a cheesy spread, salad dressing, and mashed potatoes. It's cool: All that horseradish mayo on your sandwich is totally medicinal.
Check out the recipe above for spicy inspiration, and read on for tips on buying and storing this knobby root that packs a serious punch.
How to buy
Fresh horseradish is in season in early spring and late fall. Choose small, hard roots with no signs of sprouting or any green coloring
How to store
Wrap the roots in a damp paper towel and refrigerate in a plastic bag for up to 2 weeks. Grated horseradish loses its pungency over time, so a day-old stash will be a little easier on the sinuses.
