Horseradish root is a must-have item for Passover, the traditional Jewish celebration beginning at sundown on Monday, April 10, and ending Tuesday, April 18.
“Horseradish and parsley sales go through the roof the week before Passover as they are the most traditional produce items used for the holiday meal,” said Karen Caplan, president and CEO of Frieda’s Specialty Produce. “In addition to Passover, fresh horseradish is also used as a condiment for fish and seafood during the Christian observance of Lent, which begins March 1 and ends on April 13. It is a great opportunity for retailers to increase basket ring.”
But this traditional root is actually gaining popularity as part of the growing weekend brunch trend, and as a key ingredient in bloody Mary beverages and other chef-inspired creations. In fact, the Baum + Whiteman Restaurant and Hotel 2017 trends report, listed horseradish among the year’s buzzwords as the use of horseradish went up 29 percent last year.
“Weekend brunch has become a part of the culture, and the trend continues to grow. Fresh horseradish is going to grow along with it,” said Caplan. “Once shoppers experience fresh horseradish while dining out, they will try to replicate it at home.”
Contact:
Oakley Boren
Frieda's Specialty Produce
Tel: 714-733-7660
