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Horseradish


Horseradish or Armoracia rusticana, syn. Cochlearia armoracia, is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, 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 meters tall and is mainly cultivated for its large white, tapered root.

The intact horseradish root has hardly any aroma.

When cut or grated, however, enzymes from the damaged plant cells break down sinigrin to produce a mustard oil, which irritates the sinuses and eyes.

Once grated, if not used immediately or mixed in vinegar, the root darkens, loses its pungency, and becomes unpleasantly bitter when exposed to air and heat.

Cooks use the term horseradish to refer to the grated root of the horseradish plant mixed with vinegar.

It 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, while edible, are not commonly eaten, and are referred to as "horseradish greens".

Horseradish sauce made from grated horseradish root, vinegar and cream is a popular condiment in the United Kingdom.

It is usually served with roast beef, often as part of a traditional Sunday roast, but can be used in a number of other dishes also, including sandwiches or salads.

Known to have diuretic properties, the roots have been used to treat various minor health problems, including urinary tract infections, bronchitis, sinus congestion, ingrowing toenails and coughs.

Compounds found in horseradish have been found to kill some bacterial strains.