Horseradish

Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant in the Brassicaceae family, a group that includes mustard, wasabi, broccoli, cabbage, and radish. It is a root vegetable grown and used globally as a spice and condiment. The plant is thought to be native to Southeastern Europe and Western Asia. It can reach a height of up to 1.5 meters, with bright green, hairless, unlobed leaves that can be as long as 1 meter and are sometimes mistaken for docks. Its large, white, tapered root is the primary part cultivated. The plant produces scented white flowers with four petals, borne in dense panicles. Established plants can spread extensively via underground shoots and may become invasive if not carefully managed. Intact horseradish root has little aroma, but when cut or grated, enzymes within the plant cells break down sinigrin, a glucosinolate, to produce allyl isothiocyanate, or mustard oil. This compound irritates the mucous membranes of the sinuses and eyes. Once exposed to air or heat, the root loses its pungency, darkens, and develops a bitter flavor. Horseradish has been cultivated since ancient times. The Greek physician Dioscorides and the Roman writer Pliny the Elder both mentioned it, the latter recommending it for medicinal purposes. A fresco from Ostia Antica may depict the plant. During the Middle Ages, both the roots and leaves were used in traditional medicine. The root was employed as a condiment for meats in Germany, Scandinavia, and Britain. European colonists introduced it to North America, where it was noted in the garden accounts of George Washington and Thomas Jefferson. Native Americans used it to stimulate glands, prevent scurvy, and as a treatment for the common cold. The word "horseradish" appears in English from the 1590s, combining "horse," used figuratively to mean strong or coarse, with "radish."