Harvest after frost to add kick to any menu

Eating horseradish is a novel way to trick your brain into thinking your head is on fire, said University of Missouri Extension horticulturist David Trinklein. You take a tiny, innocent-looking bite. Suddenly, an invisible combatant sneaks into your nose and drop-kicks your sinuses. Your eyes water, your nose burns and you temporarily forget how to speak. It’s been said that people love horseradish because it’s the only condiment that offers a unique culinary experience and a complete sinus evacuation all in one bite, said Trinklein. Native to southeastern Europe and western Asia, horseradish is a perennial member of the Brassicaceae (mustard) family. Although its leaves are edible, it is mainly grown for its fleshy, pungent roots. Its common name is puzzling since it has nothing to do with horses and is not a radish, said Trinklein. The German word for horseradish is “Meerrettich” (sea radish), since it grows by the sea and, like radish, bears a large storage root.

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