Growing up I ate the peppery root once a year, when a scoop of white or beet-stained prepared horseradish played a starring role as the "bitter herb" at my family's Passover seder. Today, the pungent, nose-tickling condiment immediately conjures up thoughts of springtime, my parents' dining room table, and how my brother and I would compete to see who could eat the most horseradish without crying. Recently though, while having brunch with friends, I discovered horseradish being used in an entirely unfamiliar context: as a mix-in to scrambled eggs. Was it a life changing meal? Not particularly. But it was delicious, and the experience got me thinking that maybe horseradish deserved year-round attention. With other fiery condiments like wasabi increasingly gaining favor in American kitchens, now seems like a perfect time for a horseradish renaissance.
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