Horseradish: benefits, uses, and side effects.

Horseradish is a synonym forArmoracia rusticana.Cochlearia armoracia is a perennial plant of the family Brassicaceae, which also includes mustard, wasabi, broccoli, cabbage, and radish.It is a root vegetable that is used in many ways.The species is native to southeastern Europe and western Asia.

Horseradish grows up to 1.5 meters (5 feet) tall and has bright green leaves that can be mistaken for docks.It is cultivated for its large root.The white four-petalled flowers are fragrant and can be found in dense panicles.Unless carefully managed, established plants may form extensive patches.[7]

The root has little smell.If you cut or grate the plant cells will digest sinigrin and produce allyl isothiocyanate, which irritates the eyes and the nose.When exposed to air or heat, horseradish loses its pungency, becomes dark in color, and develops a bitter flavor.

The name khren seems to Augustinamus de Candolle more primitive than any Western synonym.Horseradish has been cultivated for thousands of years.Apollo was told by the Delphic oracle that the horseradish was worth its weight in gold.There was an equal listing of horseradish and Persicon sinapi by Dioscorides.Sinapi persicum can be found in 2.186).There is a mural in Pompeii showing the plant, which was reported as Persicon napy by Pliny's Natural History.The wild radish, or raphanos agrios, is one of the plants mentioned by Pliny the Elder in his Natural History under the name of Amoracia.The early Renaissance herbalists showed it.Linnaeus called it Cochlearia armoracia when he first applied it to it.

During the Middle Ages, root and leaves were used as traditional medicine.The root was used on meat in several countries.It was introduced to North America during European colonization.Native Americans used it to treat the common cold and stave off scurvy.[15]

Red Cole is mentioned in William Turner's "Herbal" but not as a condiment.According to The Herball, or Generall Historie of Plantes, it occurs in several parts of England.He says after referring to its uses.

The horse is commonly used in the Germans for sauce to eat fish with and such like meats as we do mustard.[16]

The word was first used in English in the 1590s.The word horse was formerly used to mean strong or coarse.[17]

In Central and Eastern Europe, horseradish is called khren, hren and ren (in various spellings like kren), in Austria, parts of Germany, and in North-East Italy.In Poland, it is common under the name chrzan, in the Czech Republic, and in Slovakia.

Horseradish can be grown as an annual in other zones, but not as successfully as in zones with a long growing season and winter temperatures cold enough to ensure plant dormancy.The root is divided after the first frost.One or more large roots of the main root are replanted in order to produce next year's crop.Horseradish can spread via underground shoots in the garden.Older roots left in the ground are no longer useful and can be dug and re-divided to start new plants.Before the mature typical flat broad leaves start to develop, the early season leaves can be asymmetric spiky.

The small white butterfly, Pieris rapae, is a common caterpillar pest in the area.White butterflies with black spots on their forewings are commonly seen flying around plants during the day.The green caterpillars have yellow stripes on the back and sides.The fully grown caterpillar is about 1 in.They move slowly when prodded.They can be found in green pupal cases.Adults start appearing in gardens after the last frost and are a problem through the rest of the season.Each year there are three to five generations.The large veins are intact after the mature caterpillar chews ragged holes in the leaves.Control of home gardens can be accomplished with handpicking.[18]

Hungary is the biggest producer of horseradish in Europe, with 12,000 metric tonnes produced annually.[19]

The compound allyl isothiocyanate has a distinctive taste.The glucosinolates sinigrin and gluconasturtiin are involved in the production of the allyl isothiocyanate.The allyl isothiocyanate is a natural defense against herbivores.Allyl isothiocyanate is harmful to the plant, so it is stored in the harmless form of the glucosinolate.The allyl isothiocyanate is released when an animal chews the plant.Allyl isothiocyanate degrades over the course of days at 37 C.The pungency of the freshly crushed roots is not present in horseradish sauces.There is a citation needed.

The term "prepared horseradish" can be used to refer to the mashed root of the plant.Prepared horseradish is white to creamy-beige.It can be stored for a long time under refrigeration.The leaves of the plant are not commonly eaten, but they have a similar flavor to the roots.There is a citation needed.

In the United Kingdom and Poland, horseradish sauce is made from the root of horseradish.In the UK, it is usually served with roast beef, but can be used in a number of other dishes, including sandwiches or salads.In Germany, a variation of horseradish sauce known as Tafelmeicherrett is used to substitute other products like lemon juice or citric acid.Shakespeare mentioned Tewkesbury mustard in Henry IV Part II and Falstaff says his wit's as thick as it is.In Austria and parts of Germany, there is a mustard called Krensenf.Sauce Au raifort is used in France in Alsatian cuisine.In Russia, horseradish root is mixed with garlic and tomatoes.

Horseradish sauce in the US is a combination of mayonnaise and salad dressing.In cocktail sauces, prepared horseradish is used as a sauce or sandwich spread.A prime rib dinner is served with a mixture of horseradish and sour cream.There is a citation needed.