Horseradish

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Horseradish

Horseradish (/ˈhɔːrsˌrædɪʃ/; Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, and cabbage).

Etymology

The word "horseradish" is believed to have originated in English in the 1590s, and combines the word "horse" (used in a now obsolete sense to mean "strong, large, or coarse") and "radish". Despite the name, it is not related to the radish.

Description

Horseradish is a root vegetable used as a spice. 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 (4.9 feet) tall and is mainly cultivated for its large, white, tapered root.

Culinary use

The intact horseradish root 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 mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor. Once exposed to air or heat, it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time.

Medicinal use

Traditionally, horseradish has been used for its medicinal properties. It has been used as a treatment for urinary tract infections, kidney stones, fluid retention, cough, bronchitis, achy joints (rheumatism), gallbladder disorders, sciatic nerve pain, gout, colic, and intestinal worms in children. Some people apply horseradish directly to the skin for painful and swollen joints or tissues and for minor muscle aches.

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