This is an old revision of this page, as edited by Romanm (talk | contribs) at 18:43, 2 January 2005 (+sl:). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 18:43, 2 January 2005 by Romanm (talk | contribs) (+sl:)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)Template:Taxobox begin Template:Taxobox begin placement Template:Taxobox regnum entry Template:Taxobox divisio entry Template:Taxobox classis entry Template:Taxobox ordo entry Template:Taxobox familia entry Template:Taxobox genus entry Template:Taxobox species entry Template:Taxobox end placement Template:Taxobox section binomial simple Template:Taxobox end Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a root used as a condiment and to clear the sinuses in a hurry. It contains chemicals similar to mustard. It has at times been used as the bitter herbs in the Passover meal in some Jewish communities.
Over two thirds of the world's horseradish is said to be grown in a small region around Collinsville, IL in the US, from whence it's even exported overseas as a gormet version of the product to places more renoun 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.
Horseradish, sometimes blended with cream, is often served with roast beef or sausages. Horseradish is also used in some prepared mustards. Much wasabi is actually horseradish dyed green.
Horseradish peroxidase is used in biochemistry for work with antibodies.