Horseradish with Tops
Seasonality:
- January
- None
- February
- None
- March
- Low
- April
- Low
- May
- None
- June
- None
- July
- None
- August
- None
- September
- None
- October
- None
- November
- None
- December
- None
- January
- None
- February
- None
- March
- Low
- April
- Low
- May
- None
- June
- None
- July
- None
- August
- None
- September
- None
- October
- None
- November
- None
- December
- None
Uses
Melissa’s Traditional Horseradish for Passover includes sprouts and "just picked" horseradish pulled from the ground and not cleaned of dirt. One of the five bitter herbs of the Jewish Passover, horseradish is grown mainly for its large, white, hot and spicy flavored roots. Although its spiky green leaves can be used in salads, this root vegetable is usually crushed or grated and made into a sauce to be served with fish or meat.
Selection, Storage & Handling
When selecting Melissa’s Horseradish look for well-formed, similarly shaped roots. Horseradish should be hard and free of soft spots. Tops should be bright and green. Wrap in a damp paper towel to store, place in a plastic bag and refrigerate.
For availability, please use our store locator or contact us at 1.800.588.0151 and/or hotline@melissas.com.
