Horseradish

Horseradish is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, and cabbage). It is a root vegetable used as a spice and prepared as a condiment.

Description

The plant is probably native to southeastern Europe and western Asia. It is now popular around the world. It grows up to 1.5 meters (4.9 feet) tall, and is cultivated primarily for its large, white, tapered root.

Culinary uses

The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes.

Medical uses

Horseradish is also used in some herbal medicine practices. It is believed to have beneficial effects for the respiratory system and has been used to treat urinary tract infections and kidney stones, although more research is needed in these areas.

Cultivation

Horseradish is perennial in hardiness zones 2–9 and can be grown as an annual in other zones, although 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.

See also

• Mustard plant
• Wasabi
• Broccoli
• Cabbage

References

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  Horseradish for sale at a market
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  Illustration of horseradish
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  Chemical structure of allyl isothiocyanate
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  Semmelkren, a dish with horseradish
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  Freshly ground horseradish
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  Horseradish with beet