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:''This article is about the plant. For the book by [[Lemony Snicket]], see [[Horseradish: Bitter Truths You Can't Avoid]].''
{{Taxobox
| color = lightgreen
| name = Horseradish
| image = Armoracia rusticana.jpg
| image_width = 250px
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Brassicales]]
| familia = [[Brassicaceae]]
| genus = [[Armoracia]]
| species = '''''A. rusticana'''''
| binomial = ''Armoracia rusticana''
| binomial_authority = P.G. Gaertn., [[Bernhard Meyer|B. Mey.]] & Scherb| date = 1753
}}
[[Image:CDC horseradish.jpg|thumb|right|Root of the horseradish plant]]
[[Image:Horseradish prepared.jpg|thumb|160px|right|Prepared horseradish]]
'''Horseradish''' (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a [[perennial plant]] of the [[Brassicaceae]] family, which includes [[Mustard plant|mustard]] and [[cabbage]]s. 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.

The horseradish root itself has hardly any aroma. When cut or grated, however, [[enzyme]]s from the damaged plant cells break down [[sinigrin]] (a [[glucosinolate]]) to produce [[allyl isothiocyanate]] ([[mustard oil]]), which irritates the [[sinus]]es and [[eye]]s. 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. According to [[Greek mythology]], the [[Delphic Oracle]] told [[Apollo]] that the horseradish was worth its weight in gold.{{Verify source|date=July 2007}} Horseradish was known in [[Egypt]] in 1500 BC and has traditionally been used by Jews in Passover Seders. <ref>{{cite news |first=Barbara |last=Pleasant |title= Horseradish |url= http://www.motherearthnews.com/Organic-Gardening/2003-10-01/Horseradish.aspx |publisher=Mother Earth News |date=Oct-Nov 2003 |accessdate=2007-07-01}}</ref> [[Cato the Elder|Cato]] discusses the plant in his treatises on agriculture, and a mural in [[Pompeii]] showing the plant has survived until today. Horseradish is probably the plant mentioned by [[Pliny the Elder]] in his ''[[Pliny's Natural History|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]].{{Verify source|date=July 2007}}

Both root and leaves were used as a [[medicine]] during the [[Middle Ages]] and the root was used as a condiment on meats in Germany, Scandinavia, and Britain.<ref>{{cite news |first=Barbara |last=Pleasant |title= Horseradish |url= http://www.motherearthnews.com/Organic-Gardening/2003-10-01/Horseradish.aspx |publisher=Mother Earth News |date=Oct-Nov 2003 |accessdate=2007-07-01}}</ref> It was brought to North America during Colonial times.<ref>{{cite news |first=Barbara |last=Pleasant |title= Horseradish |url= http://www.motherearthnews.com/Organic-Gardening/2003-10-01/Horseradish.aspx |publisher=Mother Earth News |date=Oct-Nov 2003 |accessdate=2007-07-01}}</ref>

[[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.''"{{Verify source|date=July 2007}}

==Cultivation==
Horseradish is [[perennial plant|perennial]] in [[hardiness zones]] 5 - 9 and can be grown as an [[annual plant|annual]] in other zones, though 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. Horseradish left undisturbed in the garden spreads via underground shoots and can become [[invasive species|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. <ref>{{cite web |url=http://horseradishplants.com/cgi-bin/store/grow.html |title= How To Grow Horseradish|accessdate=2007-07-01 |format= |work= }}</ref> <ref>{{cite news |first=Barbara |last=Pleasant |title= Horseradish |url= http://www.motherearthnews.com/Organic-Gardening/2003-10-01/Horseradish.aspx |publisher=Mother Earth News |date=Oct-Nov 2003|accessdate=2007-07-01}}</ref>
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===Pests and Diseases===
Imported cabbageworms ([[Artogeia rapae]]) are a common caterpillar pest in horseradish. The adults are white butterflies with black spots on the forewings that are commonly seen flying around plants during the day. The caterpillars are velvety green with faint yellow stripes running lengthwise down the back and sides. Full grown caterpillars are about 1 inch in length. They move sluggishly when prodded. They overwinter in green pupal cases. Adults start appearing in gardens after the last frost and are a problem through the remainder of the growing season. There are 3 to 5 overlapping generations a year. Mature caterpillars chew large, ragged holes in the leaves leaving the large veins intact. Handpicking is an effective control strategy. <ref>{{cite web |url=http://www.extension.umn.edu/yardandgarden/ygbriefs/e253caterpillarpests-cole.html |title=Caterpillar Pests of Cole Crops in Home Gardens|accessdate=2007-09-30}},</ref>

== Culinary uses ==
Cooks use the terms 'horseradish' or 'prepared horseradish' to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish 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, 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 (cocktail)|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 (condiment)|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 cuisine|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.<ref>{{cite news |first=Roger |last=Downey |title= Green and Grate|url= http://www.seattleweekly.com/2000-03-22/food/wasabi.php |publisher=Seattle Weekly |date=2003-03-22 |accessdate=2007-07-01}}</ref> The Japanese botanical name for horseradish is {{nihongo|''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 an [[antibiotic]]. Fresh, the plant contains 177.9 mg/100 g of [[vitamin C]].{{Fact|date=July 2007}}

==Research applications==
The [[enzyme]] [[horseradish peroxidase]], found in the plant, is increasingly important in biochemical research fields.{{Fact|date=July 2007}}

Horse radish peroxidase (HRP) is commonly used for specifically coloring of thin (~5 micrometer) slices of tissue biopsies from patients suspected to have cancer. This is an area of human pathology called imuno histochemistry (IHC). Many molecules of HRP are bound to a polymer together with imunoglobulins that will bind to a primary imunoglobulin that recognizes a specific biomarker in celles in the tissue slices. The HRP will convert 3,3-diaminobenzidin (DAB) to a yellowish brown insoluble compound. This compound is visible in a microscope and helps the pathologist to diagnose the cancer. For more information see [[Histochemistry]]

==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.<ref>{{cite web |url=http://www.associatedcontent.com/article/52675/medicinal_properties_of_horseradish.html |title= Medicinal Properties of Horseradish|accessdate=2007-07-01}}</ref> Compounds found in horseradish have been found to kill some bacterial strains. <ref>{{cite news |first=Barbara |last=Pleasant |title= Horseradish |url= http://www.motherearthnews.com/Organic-Gardening/2003-10-01/Horseradish.aspx |publisher=Mother Earth News |date=Oct-Nov 2003|accessdate=2007-07-01}}</ref>

{{Herbs & spices}}

== See also ==
* [[List of vegetables]]
* [[Scurvy-grass]]
* [[Wasabi]]
* [[Cocktail sauce]]
* [[Albert sauce]]
* [[Bloody Mary (cocktail)]]
* [[Maror]]
* [[Kummelweck]]
* [[New England boiled dinner]]
* [[German cuisine#Spices and condiments]]
* [[British cuisine#Dates of introduction of various foodstuffs and methods to Britain]]
* [[Cuisine of Denmark#Sauces and condiments]]
* [[Cuisine of Canada#Canadian Food]]
* [[Lithuanian cuisine#Details]]
* [[Romanian cuisine#List of meals]]

* [[Corned beef#In other countries]]
* [[Rubefacient]]
* [[Glucosinolate]]

== References ==
<div class="references-small">
<references />
</div>

==External links==

*[http://www.horseradishfestival.com International Horseradish Festival]

{{Commons|Armoracia rusticana}}

[[Category:Medicinal plants]]
[[Category:Vermont cuisine]]
[[Category:Spices]]
[[Category:Condiments]]
[[Category:Brassicaceae]]
[[Category:Root vegetables]]

Horseradish - Revision history

MediaWiki default at 07:16, 16 October 2007