Horseradish

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

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

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.

File:Horseradish prepared.jpg

Prepared Horseradish in a jar

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. Cato discusses the plant in his treatises on agriculture, and a mural in Pompeii showing the plant has survived until today. It 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.

Both root and leaves were universally used as a medicine during the Middle Ages, and as a condiment in Denmark and Germany.

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."

Culinary Uses

Cooks use the terms 'horseradish' or 'prepared horseradish' to refer to the grated root of the horseradish plant mixed with vinegar. The leaves, 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.^[1] The Japanese botanical name for horseradish is seiyōwasabi (セイヨウワサビ, 西洋山葵), or "Western wasabi".

Nutritional value

Horseradish contains potassium, calcium, magnesium and phosphorus, as well as volatile oils, such as mustard oil, which is antibiotic. Fresh, the plant contains 177.9 mg/100 g of vitamin C.

Research applications

The enzyme horseradish peroxidase, found in the plant, is used extensively in molecular biology in antibody amplification and detection, among other things.

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.^[2]

Cultivation

Horseradish is a hardy perennial in hardiness zones 5 - 9 and can be grown as an annual in warmer zones. After the first frost in the autumn, 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. ^[3]

References

^ Downey, Roger (2003-03-22). "Green and Grate". Seattle Weekly. Retrieved 2007-07-01.
^ "Medicinal Properties of Horseradish". Retrieved 2007-07-01.
^ "How To Grow Horseradish". Retrieved 2007-07-01.

Horseradish Information Council

[1] Downey, Roger (2003-03-22). "Green and Grate". Seattle Weekly. Retrieved 2007-07-01.

[2] "Medicinal Properties of Horseradish". Retrieved 2007-07-01.

[3] "How To Grow Horseradish". Retrieved 2007-07-01.

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