The horseradish is one tough vegetable, a condiment that bites back when you bite it. Its fiery, spicy, pungent taste is tough on the tongue. Horseradish is a member of the radish family of root vegetables, which was first cultivated by China in 3,000 B.C.

Horseradish can be tough on pollutants, according to researchers at the University of Pennsylvania. They found that it can decontaminate harmful industrial wastewater more efficiently than chemicals. An enzyme in the vegetable cancels out pollutants in the water so efficiently that investigators report the water was “100%” cleaned.

Although horseradish’s ability to decontaminate water may not make it appealing to gourmets, it is still a valuable addition to your diet as a member of the cruciferous vegetable family, which includes cabbage (often eaten on St. Patrick’s Day), broccoli, kale, Brussels sprouts, cauliflower, collards, mustard greens, rutabagas, and turnips.

Named after their cross-shaped leaves, cruciferous vegetables are packed with nitrogen compounds known as indoles, which have demonstrated a protective effect against certain forms of cancer in both animals and humans, notably cancers of the esophagus, stomach, colon, and rectum. These vegetables also appear to act as anti-cancer agents by stimulating the release of anti-cancer enzymes. Moreover, they have anti-cancer nutrients like vitamin C, fiber, beta-carotene, and other carotenoids, which are antioxidants that help eliminate cancer-promoting molecules known as free radicals. 

The powerful bite of horseradish comes from mustard oils that form when the vegetable's tissues are cut and exposed to air. Thus, the finer you grate or chop the root, the hotter it will be. And hot is good, at least for the true connoisseur of horseradish — particularly those who have had intimate knowledge of the gastronomic delights of a New York-style Jewish delicatessen. For them, fresh horseradish is the perfect complement to accentuate all kinds of red meat, poultry, fish, and vegetable dishes — in particular, roast beef, corned beef, smoked trout, oysters, and gefilte fish — as well as the virtually limitless sandwich selections often found in the Jewish delicatessen.

Fresh horseradish, commonly grated and eaten raw as a condiment during the Jewish holiday of Passover in the spring, is a lot more pungent than the commercially available variety found bottled in the supermarket. It's also healthier because the fresh variety has virtually no fat.

On the other hand, bottled, prepared horseradish, which comes in white or red (beet juice added) varieties, has vinegar and salt added. Bottled horseradish sauce has mayonnaise in it and, as a result, is high in fat and calories.

Fresh horseradish is generally available from November through April. When shopping for fresh horseradish, choose firm pieces that feel heavy and are free of wet spots or shriveling. To store, loosely wrap fresh horseradish in plastic and refrigerate; it will keep for several weeks. Be sure not to slice or grate the vegetable until you are ready to use it. When ready, peel the tan skin and finely grate the white flesh.

Here's a fiery vegetable dish for your consideration:

Horseradish Sauce for Vegetables

Ingredients:

• 2 tablespoons Margarine or Butter
• 2 tablespoons Flour
• 1/2 teaspoons Salt
• Dash Pepper
• Dash Paprika
• 1/2 cup Skim Milk
• 1/2 cup Evaporated Milk
• 1/4 cup White Horseradish
• 1/4 teaspoon Dried Mustard  

Preparation:

In a medium saucepan over low heat or in a double boiler, melt margarine; stir in flour, salt, pepper, and paprika, until smooth.  Gradually stir in the milks and cook, stirring constantly until thickened and smooth.  Into the hot sauce, stir in the horseradish and dry mustard.  Serve hot over lightly steamed vegetables such as green beans, cauliflower, carrots or peas.  Makes 1 1/4 cups of sauce.  Serves six.