If you like Asian cuisine then you must be familiar with horseradish. A great addition to any soup or salad, this herb will add a real kick in terms of flavor. Fresh Horseradish root is identified by its tree trunk root appearance. It is long and narrow with brown, wrinkled skin and creamy white flesh with a hot, pungent flavor. Be careful how much you add; a little bit goes a long way.
How to Store
– Store immediately in the coldest part of the walk-in cooler.
– Horseradish will lose its flavor and pungency from dehydration. Always store the root in an air-tight sealed plastic bag.
– Horseradish is not sensitive to ethylene exposure.
– Store away from and do not allow horseradish to be exposed to direct sunlight.
– Follow good rotation practices, first shipments received should be used first.
– Properly stored horseradish has a shelf life of 10-12 days.
– Handle with care, horseradish can bruise and discolor from rough handling.
– Never freeze whole, unprocessed horseradish root.
– Prepare as needed. Try not to use the product from the previous day.
– Horseradish may be grated and frozen for long term storage. Always protect by tightly wrapping in plastic wrap and in an airtight container.
– Horseradish root must be scrubbed and peeled well.
– Always wear gloves and refrain from touching your eyes when processing horseradish root.
– Wash your hands and all prep items thoroughly after processing horseradish.
– Store grated horseradish tightly wrapped in plastic wrap to limit browning.
– Store prepped product immediately into refrigeration (covered) as soon as you’re done.