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| {{Taxobox_section_binomial_simple | color = lightgreen | binomial_name = Armoracia rusticana}} | {{Taxobox_section_binomial_simple | color = lightgreen | binomial_name = Armoracia rusticana}} | ||
| {{Taxobox_end}} | {{Taxobox_end}} | ||
| '''Horseradish''' (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a root used as a ] and to clear the ]es in a hurry. It contains chemicals similar to ]. It has at times been used as the bitter ]s in the ] meal in some ]ish communities. | |||
| '''Horseradish''' (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a ] plant of the ] family, which includes ] and ]s. The plant is probably native to southeastern ] and western ], 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, although the leaves are also edible. | |||
| ⚫ | Over two thirds of the world's horseradish is said to be grown in a small region around ], |
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| ⚫ | Its root used as a ] or ], and has at times been used as the bitter ]s in the ] meal in some ]ish communities. Horseradish, sometimes blended with ], is often served with roast or boiled ] or ]s, as well as smoked fish. Horseradish is also used in some prepared mustards. Much ] is actually horseradish dyed green. | ||
| The horseradish root has hardly any aroma. When cut or grated, however, ]s from the damaged plant cells break down ] (a ]) to produce ] (mustard oil), which irritates the ]es and ]s. Once grated, use horseradish immediately or mix it in ], as the root darkens and loses its pungency and becomes unpleasantly bitter when exposed to air and heat. | |||
| ⚫ | Over two thirds of the world's horseradish is said to be grown in a small region around ] in the ], the self-styled "Horseradish Capital of the World", from whence it's even exported overseas as a gourmet version of the product to places more renowned for consumption of the root. | ||
| It has been speculated that it gets its name from the ] ''Meerrettich.'' The ''Meer'' is pronounced like the ] ''Mare'', so ''horse''radish. On the other hand, many English plant names have "horse" as an element where it denotes strong, or coarse. | It has been speculated that it gets its name from the ] ''Meerrettich.'' The ''Meer'' is pronounced like the ] ''Mare'', so ''horse''radish. On the other hand, many English plant names have "horse" as an element where it denotes strong, or coarse. | ||
| Horse radish contains ], ], ] and ], as well as volatile oils, such as ], which is ]. Fresh, the plant contains 177,9 mg/100 g of ]. Horseradish ] is used in ] for work with ]. | |||
| ⚫ | Horseradish, sometimes blended with ], is often served with ] or ]s. Horseradish is also used in some prepared mustards. Much ] is actually horseradish dyed green. | ||
| == History == | |||
| Horseradish was already cultivated in antiquity. ] discusses the plant in his treatises on agriculture, and a mural in ] showing the plant has survived until today. It is probably the plant mentioned by ] under the name of ''Amoracia'', and recommended by him for its medicinal qualities, and possibly the Wild Radish, or ''raphanos agrios'' of the ]s. | |||
| Both root and leaves were universally used as a ] during the ], and as a condiment in ] and Germany. ] mentions horseradish as ''Red Cole'' in his "Herbal" (]-]), but not as a condiment. In "The Herball, or Generall Historie of Plantes" (]), ] 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.'' Before ] became widely available, horseradish and mustard were the only sharp spices. | |||
| Horseradish ] is used in ] for work with ]. | |||
| == See also == | == See also == | ||
Revision as of 12:00, 7 January 2005
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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, although the leaves are also edible.
Its root used as a vegetable or condiment, and has at times been used as the bitter herbs in the Passover meal in some Jewish communities. Horseradish, sometimes blended with cream, is often served with roast or boiled beef or sausages, as well as smoked fish. Horseradish is also used in some prepared mustards. Much wasabi is actually horseradish dyed green.
The horseradish root has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosilinate) to produce allylisothiocyanate (mustard oil), which irritates the sinuses and eyes. Once grated, use horseradish immediately or mix it in vinegar, as the root darkens and loses its pungency and becomes unpleasantly bitter when exposed to air and heat.
Over two thirds of the world's horseradish is said to be grown in a small region around Collinsville, Illinois in the US, the self-styled "Horseradish Capital of the World", from whence it's even exported overseas as a gourmet version of the product to places more renowned for consumption of the root.
It has been speculated that it gets its name from the German Meerrettich. The Meer is pronounced like the English Mare, so horseradish. On the other hand, many English plant names have "horse" as an element where it denotes strong, or coarse.
Horse radish contains potassium, calcium, magnesium and phosporus, as well as volatile oils, such as mustard oil, which is antibiotic. Fresh, the plant contains 177,9 mg/100 g of vitamin C. Horseradish peroxidase is used in biochemistry for work with antibodies.
History
Horseradish was already 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 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. Before pepper became widely available, horseradish and mustard were the only sharp spices.