Fresh horseradish
Description
Fresh horseradish is a hard, light-cream root with a fibrous structure; when grated, it releases a sharp, pungent aroma and flavor with a distinct "cleansing" sensation in the nose that quickly subsides. It contains enzymes (including those for forming isothiocyanates), vitamin C, fiber, and compounds with antioxidant and antibacterial properties, which support digestion, immunity, and have anti-inflammatory effects when consumed in moderation. In the kitchen, it works well as a spicy addition to meats, cold cuts, and fish (especially herring), eggs, sauces, tartare, and dressings; it can be combined with cream, vinegar, or honey to soften the heat. It is best stored unpeeled in the refrigerator (in a sealed bag or wrapped in a damp towel) for several weeks; grated horseradish quickly loses its aroma, so it's advisable to grate it just before use or preserve it in vinegar/lemon or freeze it in portions.
