horseradish

 

perennial herb (Armoracia rusticana, but sometimes classified in other genera) of the family Cruciferae (mustard family), native to central and S Europe (where it has long been cultivated in gardens) and naturalized in many parts of North America. It is grown mainly for its roots, which formerly were used medicinally, particularly as an antiscorbutic. Today the roots make a popular condiment and are usually grated and mixed with vinegar to make a sauce or relish for meats and sea food. The lively pungency of the root is caused by its volatile oil, which resembles mustard oil. The wilted foliage has been used as a poultice to relieve toothache and facial neuralgia. An old name for it is German mustard. Horse-radishes are classified in the division Magnoliophyta, class Magnoliopsida, order Capparales, family Cruciferae.

This article is about the plant. For the book by Lemony Snicket, see Horseradish: Bitter Truths You Can't Avoid.

Horseradish
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Brassicales Family: Brassicaceae Genus: Armoracia Species: A. rusticana
Binomial name
Armoracia rusticana P.G. Gaertn., B. Mey. & Scherb

Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which includes mustard and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today. It grows up to 1.5 metres (five feet) tall and is mainly cultivated for its large white, tapering root.

The horseradish root itself has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens and loses its pungency and becomes unpleasantly bitter when exposed to air and heat.

History

Horseradish was cultivated in antiquity. According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold.^{[verification needed]} Horseradish was known in Egypt in 1500 BC and has traditionally been used by Jews in Passover Seders. ^[1] Cato discusses the plant in his treatises on agriculture, and a mural in Pompeii showing the plant has survived until today. Horseradish is probably the plant mentioned by Pliny the Elder in his Natural History under the name of Amoracia, and recommended by him for its medicinal qualities, and possibly the Wild Radish, or raphanos agrios of the Greeks.^{[verification needed]}

Both root and leaves were used as a medicine during the Middle Ages and the root was used as a condiment on meats in Germany, Scandinavia, and Britain.^[2] It was brought to North America during Colonial times.^[3]

William Turner mentions horseradish as Red Cole in his "Herbal" (1551-1568), but not as a condiment. In "The Herball, or Generall Historie of Plantes" (1597), John Gerard describes it under the name of raphanus rusticanus, stating that it occurs wild in several parts of England. After referring to its medicinal uses, he says: "the Horse Radish stamped with a little vinegar put thereto, is commonly used among the Germans for sauce to eate fish with and such like meates as we do mustarde."^{[verification needed]}

Cultivation

Horseradish is perennial in hardiness zones 5 - 9 and can be grown as an annual in other zones, though not as successfully as in zones with both a long growing season and winter temperatures cold enough to ensure plant dormancy. After the first frost in the autumn kills the leaves, the root is dug and divided. The main root is harvested and one or more large offshoots of the main root are replanted to produce next year's crop. Horseradish left undisturbed in the garden spreads via underground shoots and can become invasive. Older roots left in the ground become woody, after which they are no longer culinarily useful, although older plants can be dug and redivided to start new plants. ^{[4] [5]}

Pests and Diseases

Imported cabbageworms (Artogeia rapae) are a common caterpillar pest in horseradish. The adults are white butterflies with black spots on the forewings that are commonly seen flying around plants during the day. The caterpillars are velvety green with faint yellow stripes running lengthwise down the back and sides. Full grown caterpillars are about 1 inch in length. They move sluggishly when prodded. They overwinter in green pupal cases. Adults start appearing in gardens after the last frost and are a problem through the remainder of the growing season. There are 3 to 5 overlapping generations a year. Mature caterpillars chew large, ragged holes in the leaves leaving the large veins intact. Handpicking is an effective control strategy. ^[6]

Culinary uses

Cooks use the terms 'horseradish' or 'prepared horseradish' to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It will keep for months refrigerated but eventually will start to darken, indicating it is losing flavor and should be replaced. The leaves of the plant, which while edible aren't commonly eaten, are referred to as 'horseradish greens.' Although technically a vegetable, horseradish is generally treated as a condiment or ingredient.

In the USA, prepared horseradish is commonly used as an ingredient in Bloody Mary cocktails, in cocktail sauce, as a sauce or spread on meat, chicken, and fish, and in sandwiches. The American fast-food restaurant chain Arby's uses horseradish in its "Horsey Sauce", which is provided as a regular condiment, alongside ketchup, mustard, and mayonnaise.

Horseradish sauce made from prepared horseradish and cream is a popular condiment in the United Kingdom. It is often served with roast beef, but can be used in a number of other dishes also.

In Jewish and Romanian cuisine a sweetened horseradish-vinegar sauce called chrain or hrean traditionally accompanies gefilte fish. There are two varieties of chrain. "Red" chrain and is mixed with red beet and "white" chrain contains no beet. It is also popular in Poland where it is called chrzan and in Hungary where they call it torma. Having chrzan or torma on the Easter table is a part of Polish and Hungarian Easter tradition. A variety with red beet also exists and it is called ćwikła z chrzanem or simply ćwikła. Horseradish (often grated and mixed with cream, hardboiled eggs, or apples) is also a traditional Easter dish in Slovenia.

Horseradish dyed green is often substituted for the more expensive wasabi traditionally served with sushi, even in Japan.^[7] The Japanese botanical name for horseradish is seiyōwasabi (セイヨウワサビ, 西洋山葵, seiyōwasabi^?), or "Western wasabi".

Nutritional value

Horseradish contains potassium, calcium, magnesium and phosphorus, as well as volatile oils, such as mustard oil, which is an antibiotic. Fresh, the plant contains 177.9 mg/100 g of vitamin C.^{[citation needed]}

Research applications

The enzyme horseradish peroxidase, found in the plant, is increasingly important in biochemical research fields.^{[citation needed]}

Horse radish peroxidase (HRP) is commonly used for specifically coloring of thin (~5 micrometer) slices of tissue biopsies from patients suspected to have cancer. This is an area of human pathology called imuno histochemistry (IHC). Many molecules of HRP are bound to a polymer together with imunoglobulins that will bind to a primary imunoglobulin that recognizes a specific biomarker in celles in the tissue slices. The HRP will convert 3,3-diaminobenzidin (DAB) to a yellowish brown insoluble compound. This compound is visible in a microscope and helps the pathologist to diagnose the cancer. For more information see Histochemistry

Medicinal applications

Known to have diuretic properties, the roots have been used to treat various minor health problems, including urinary tract infections, bronchitis, sinus congestion, and coughs.^[8] Compounds found in horseradish have been found to kill some bacterial strains. ^[9]

Herbs and spices
Herbs	Angelica • Basil • Basil, holy • Basil, Thai • Bay leaf • Boldo • Borage • Cannabis • Chervil • Chives • Coriander leaf (cilantro) • Curry leaf • Dill • Epazote • Eryngium foetidum (long coriander) • Hoja santa • Houttuynia cordata (giấp cá) • Hyssop • Lavender • Lemon balm • Lemon grass • Lemon verbena • Limnophila aromatica (rice paddy herb) • Lovage • Marjoram • Mint • Mitsuba • Oregano • Parsley • Perilla (shiso) • Rosemary • Rue • Sage • Savory • Sorrel • Stevia • Tarragon • Thyme • Vietnamese coriander (rau răm) • Woodruff
Spices	African pepper • Ajwain (bishop's weed) • Aleppo pepper • Allspice • Amchur (mango powder) • Anise • Aromatic ginger • Asafoetida • Camphor • Caraway • Cardamom • Cardamom, black • Cassia • Cayenne pepper • Celery seed • Chili • Cinnamon • Clove • Coriander seed • Cubeb • Cumin • Cumin, black • Dill seed • Fennel • Fenugreek • Fingerroot (krachai) • Galangal, greater • Galangal, lesser • Garlic • Ginger • Grains of Paradise • Horseradish • Juniper berry • Liquorice • Mace • Mahlab • Malabathrum (tejpat) • Mustard, black • Mustard, brown • Mustard, white • Nasturtium • Nigella (kalonji) • Nutmeg • Paprika • Pepper, black • Pepper, green • Pepper, long • Pepper, pink, Brazilian • Pepper, pink, Peruvian • Pepper, white • Pomegranate seed (anardana) • Poppy seed • Saffron • Sarsaparilla • Sassafras • Sesame • Sichuan pepper (huājiāo, sansho) • Star anise • Sumac • Tasmanian pepper • Tamarind • Turmeric • Wasabi • Zedoary

See also

• List of vegetables
• Scurvy-grass
• Wasabi
• Cocktail sauce
• Albert sauce
• Bloody Mary (cocktail)
• Maror
• Kummelweck
• New England boiled dinner
• German cuisine#Spices and condiments
• British cuisine#Dates of introduction of various foodstuffs and methods to Britain
• Cuisine of Denmark#Sauces and condiments
• Cuisine of Canada#Canadian Food
• Lithuanian cuisine#Details
• Romanian cuisine#List of meals

• Corned beef#In other countries
• Rubefacient
• Glucosinolate

References

External links

• International Horseradish Festival

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