Allergen note
Horseradish is not a common allergen, but it belongs to the mustard and cabbage family, so talk to your pediatrician first if your child is allergic to mustard. Jarred horseradish sauces can also contain milk, egg or sulfites, so check the label.
How to serve
Horseradish is a fiery condiment rather than a food in its own right, so save it until after 12 months. Then stir a tiny amount, a pinch up to 1/4 teaspoon, into mashed potato, beets, a yogurt dip or a meat sauce, and add more only if your toddler enjoys the heat.
Preparation
Peel and finely grate fresh horseradish, or choose a plain jarred version with little salt and no added sugar. Stirring it into a warm dish or cooking it briefly softens its sharp bite. Grate it in a well-ventilated spot, since the fumes sting eyes and noses.
Texture and choking risk
Never offer pieces or sticks of raw horseradish root: they are hard, fibrous and very difficult to chew. Finely grated or cooked into a sauce it is easier to manage, but the heat can make a child cough, so start with a tiny amount and always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries horseradish, note any reaction and see it in the allergen tracker.
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