Horseradish Vs Radish

Horseradish Vs Radish — What’s The Difference?

Both horseradish and radish belong to the Brassicaceae family, which also includes wasabi, broccoli, mustard, and cabbage. Both come from the same family and share similar names, but there are many differences between them. A horseradish and a radish are root vegetables that differ in their appearances and flavors. A horseradish is spicier than a radish, and its flavor is stronger. A radish has a milder flavor. Read on to discover more about their similarities and differences, as they have different appearances and flavors, so you don’t confuse them.

What Is Horseradish?

Horseradish is a root vegetable related to the radish, and it is popularly consumed for its spicy flavor. Food lovers who want a kick in their food love this strong flavor. For a spicy flavor, horseradish can be mixed with mayonnaise and served as a condiment or added to salads and meals. Depending on the type and where it’s grown, horseradish can be pink or white in color. Its leaves are edible, but it’s commonly grown for its spicy root.

Horseradish roots are elongated and can reach the size of your forearm. They are light brown on the outside and creamy white on the inside. Similar in appearance to a parsnip, but without the tapering end.

What Is A Radish?

Radish is a root vegetable with a mild flavor but a spicy kick. Radishes come in a variety of colors, from white to dark purple. Raw radishes are most commonly consumed in salads – they add a bitter, spicy flavor and a nice crunch to salads. Although radishes are commonly eaten raw, they can also be cooked and pickled. The shape of radishes is usually bulbous, but daikon radishes or large white mooli radishes can be elongated.

Horseradish Vs Radish — Similarities And Differences

After learning a bit about these two root vegetables, let’s compare them further.


Since you’ll be adding flavor to your meals with horseradish and radish, the taste differences between them are the most important to note. Compared to radish, horseradish is definitely spicier. It has some heat to it, but it’s different from the heat you get from chile peppers. It affects your sinuses and eyes, similar to wasabi, as they come from the same family.

When you want to add some kick to a salad or slaw, horseradish has a fresh, crisp flavor that works well. Pickled horseradish is made by grating the root and soaking it in vinegar and salt. It has an acidic tang that works well with its spicy kick.

The flavor of radishes is mildly peppery, but still slightly spicy, with a crisp, fresh taste. The type of radish determines how spicy it is, with some being very mild and others being more spicy. A comparison of horseradish and radishes shows horseradish to be the spicier of the two, while radishes are more mild and zesty.


Radish and horseradish have similar textures, but the variety and age may affect the texture. Older horseradish plants, with bigger, full-sized leaves, are crunchier and more crispy, with a more zesty flavor. Young horseradish plants have thin, delicate leaves. A radishes’ texture, which is crisp, crunchy, and juicy at the same time, makes them a popular raw food, but they can also be pickled to preserve their flavor.

Spice Level

The horseradish is much spicier than the radishes, which have a mild peppery spice to them. The older horseradish plants are the spiciest, so it is often made into a paste, dyed green, and sold as a cheaper alternative to wasabi.


Horseradish can be used fresh and raw, or it can be made into a sauce. As a condiment, horseradish sauce can be used for many different meals, including sandwiches, salads, deviled eggs, and even Bloody Marys. Horseradish itself can be sliced and used as a condiment for a wide variety of dishes.

You can even blend the sauce with some mustard or salad dressing for an extra kick on sandwiches and salads. It is popular with roast beef, but you can use it for other roast meats, burgers, and hotdogs as well.

Sliced radish is great for sandwiches, burgers, and salads. Radish leaves can also be used in salads. Radish is typically served raw. You can also pickle radishes in vinegar and salt to serve as a condiment with meats and meals. Cooking radishes will make them milder and sweeter.


It is important to store root vegetables properly in order to get the most out of them. Attempt not to cut horseradish before storing it, since it will dry out if you do. Place it in an unwashed plastic bag, and place it in the vegetable drawer of the refrigerator. The whole horseradish can be eaten within two weeks after storage. Grated or cut horseradish should be stored in vinegar to preserve it.

In the refrigerator, radish can be stored for up to one week in a perforated bag. The leaves should be trimmed before storage so that they don’t wilt. Use the radish leaves in a salad after wrapping them in moist paper towels and placing them in a plastic bag for up to three days.


When cooked, horseradish has a milder flavor, so many recipes that call for it recommend adding it near the end of the cooking process to preserve its spicy taste. It is possible, however, to cook horseradish for longer if you would like the flavor but not the heat.

Cooking radishes lessens their peppery flavor and makes them milder in taste. Radishes are delicious when cooked. When cooked, they become softer and can hold the flavors of the ingredients they are cooked with, such as garlic and spices.


Mustard and mustard seeds are the best substitutes for horseradish if you don’t have any on hand. The spicy flavor of horseradish sauce can be replaced with Dijon mustard or spicy brown mustard. Horseradish can be substituted for radishes, but keep in mind that it’s spicier. If you don’t like the heat, you could use white turnips instead. Radishes can also be substituted with cucumber slices for salads and sandwiches.

Final Thoughts

There are some similarities between horseradish and radish, such as being root vegetables and having a crisp texture, but there are also many differences. Horseradish is much spicier than radish, and it sometimes has too much heat for people to enjoy it.

On the other hand, radishes also taste peppery, but they are milder with a fresher, zestier flavor. Horseradish and radishes can both be served raw or cooked, depending on what you’re preparing!

Related Questions

Having learned about the similarities and differences between horseradish and radish, here are some additional questions you may have.

Can I use radish instead of horseradish?

If you prefer a milder flavor, you can use radish instead of horseradish. Red radish or daikon radish have milder flavors.

When does horseradish taste strongest?

Horseradish is best eaten when freshly grated – when it is at its spiciest – if you want to experience its full flavor. Horseradish is typically pickled or combined with other ingredients to be used as a condiment because of its heat.

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