Horse thistle

Horse radish (Armoracia rusticana) is a perennial plant of the Brassicaceae family, which includes broccoli, mustard, and cabbage. It is native to Southeastern Europe and Western Asia, but is now popular worldwide for its culinary and medicinal uses.

Description

The horse radish plant grows up to 1.5 meters tall, with deep, fleshy roots and large, crinkled leaves. The white, tapering root is the part of the plant most commonly used in cooking. When the root is cut or grated, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes.

Cultivation

Horse radish is cultivated for its large roots, which are harvested in the late fall and early winter. The roots are generally harvested when they are approximately 20 cm long and 2-3 cm wide. The plant prefers well-drained soil and full sun, but can tolerate partial shade. It is propagated by root cuttings rather than seeds.

Culinary Uses

In culinary applications, horse radish is usually grated and mixed with vinegar to make a condiment known as horse radish sauce. This sauce is often served with roast beef or seafood. In Japan, a variety of horse radish known as wasabi is used as a condiment for sushi and sashimi.

Medicinal Uses

Historically, horse radish has been used in herbal medicine to treat a variety of ailments, including respiratory disorders, urinary tract infections, and rheumatism. It is also believed to have antibacterial properties.

See Also

• List of culinary herbs and spices
• List of plants used in herbalism