Editing Horseradish

{{Short description|Species of flowering plants in the cabbage family Brassicaceae}}
{{About|the plant|the book by Lemony Snicket|Horseradish: Bitter Truths You Can't Avoid|Horseradish tree|Moringa oleifera}}
{{Speciesbox
|name = Horseradish
|image = Armoracia rusticana.jpg
|status = LC
|status_system = IUCN3.1
|status_ref = <ref name=IUCN>{{cite iucn | author1 = Smekalova, T. | author2 = Maslovky, O. | name-list-style = amp | title = ''Horseradish'' | page = e.T176596A7273339 | year = 2011 | access-date = 5 February 2023}}</ref>
|genus = Armoracia
|species = rusticana
|authority = [[Gottfried Gaertner|G.Gaertn.]], [[Bernhard Meyer|B.Mey.]] & [[Johannes Scherbius|Scherb.]]
|synonyms_ref = <ref>{{cite web| url = http://www.theplantlist.org/tpl1.1/record/kew-2652952| title = The Plant List, ''Armoracia rusticana'' P.Gaertn., B.Mey. & Scherb. }}</ref>
|synonyms = {{collapsible list|bullets = true
|title=<small>Synonymy</small>
|''Armoracia armoracia'' <small>Cockerell ex Daniels</small>
|''Armoracia lapathifolia'' <small>Gilib.</small>
|''Armoracia rustica'' <small>Schur</small>
|''Armoracia sativa'' <small>Bernh.</small>
|''Cardamine armoracia'' <small>(L.) Kuntze</small>
|''Cochlearia armoracia'' <small>L.</small>
|''Cochlearia lancifolia'' <small>Stokes</small>
|''Cochlearia lapathifolia'' <small>Gilib.</small>
|''Cochlearia rusticana'' <small>Lam.</small>
|''Cochlearia variifolia'' <small>Salisb.</small>
|''Crucifera armoracia'' <small>E.H.L.Krause</small>
|''Nasturtium armoracia'' <small>(L.) Fr.</small>
|''Raphanis magna'' <small>Moench</small>
|''Raphanus rusticanus'' <small>Garsault</small>
|''Rorippa armoracia'' <small>(L.) Hitchc.</small> 
|''Rorippa rusticana'' <small>(G. Gaertn., B. Mey. & Scherb.) Godr.</small>
|}}}}
[[File:Kren Verkauf.jpg|thumb|right|Sections of roots of the horseradish plant]]
[[File:Gardenology.org-IMG 2788 rbgs11jan.jpg|thumb|upright|Foliage of the horseradish plant]]

'''Horseradish''' (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a [[perennial plant]] of the family [[Brassicaceae]] (which also includes [[Mustard plant|mustard]], [[wasabi]], [[broccoli]], [[cabbage]], and [[radish]]). It is a [[root vegetable]], cultivated and used worldwide as a [[spice]] and as a [[condiment]]. The species is probably native to [[Southeastern Europe]] and [[Western Asia]].

== Description ==
Horseradish grows up to {{convert|1.5|m|ft|abbr=off|sp=us|0}} tall, with hairless bright green unlobed leaves up to {{convert|1|m|ftin|abbr=on}} long that may be mistaken for docks (''[[Rumex]]'').<ref name=Stace>{{cite book|last=Stace|first=C. A.|author-link = Stace, C. A.|year=2019|title=New Flora of the British Isles|edition=Fourth|publisher=C & M Floristics|location = Middlewood Green, Suffolk, U.K.| isbn=978-1-5272-2630-2}}</ref>{{rp|423}} It is cultivated primarily for its large, white, tapered [[root]].<ref>{{cite web| url = http://www.efloras.org/florataxon.aspx?flora_id=1&taxon_id=200009237| title = Flora of North America, ''Armoracia rusticana'' P. Gaertner, B. Meyer & Scherbius, Oekon. Fl. Wetterau. 2: 426. 1800}}</ref><ref>{{cite web| url = http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200009237| title = Flora of China, ''Armoracia rusticana'' P. Gaertner et al.}}</ref><ref>[http://luirig.altervista.org/flora/taxa/index1.php?scientific-name=armoracia+rusticana Altervista Flora Italiana, Rafano rusticano, Meerrettich, ''Armoracia rusticana'' P. Gaertn., B. Mey. & Scherb.] includes photos and European distribution map</ref><ref>{{cite web| url = http://bonap.net/MapGallery/County/Armoracia%20rusticana.png| title = Biota of North America Program 2014 county distribution map}}</ref> The white four-petalled flowers are scented and are borne in dense panicles.<ref name=Stace/> Established plants may form extensive patches<ref name=Stace/> and may become invasive unless carefully managed.<ref name=RHS>{{cite web |url=https://www.rhs.org.uk/advice/grow-your-own/herbs/horseradish |publisher=Royal Horticultural Society |title=Horseradish |access-date=17 May 2020 }}</ref>

Intact horseradish root has little aroma. When cut or grated, [[enzyme]]s from within the plant cells digest [[sinigrin]] (a [[glucosinolate]]) to produce [[allyl isothiocyanate]] ([[mustard oil]]), which irritates the [[mucous membrane]]s of the [[Paranasal sinus|sinuses]] and [[Human eye|eyes]]. Once exposed to air or heat, horseradish loses its pungency, darkens in color, and develops a bitter flavor.

==History==
[[File:Ostia, Thermopolium, menù affrescato.JPG|thumb|219x219px|Fresco containing a possible horseradish from Ostia Antica]]
Horseradish has been cultivated since antiquity. [[Dioscorides]] listed horseradish equally as ''Persicon sinapi'' (''Diosc.'' 2.186) or ''Sinapi persicum'' (''Diosc.'' 2.168),<ref>Early Modern translators of Dioscurides offered various names.</ref> which [[Pliny's Natural History]] reported as ''Persicon napy'';<ref>{{cite web| url = https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.02.0137%3Abook%3D27%3Achapter%3D113| title = Pliny on Thlaspi or Persicon napy ''H.N.'' i. 37.113}}</ref> [[Cato the Elder|Cato]] discusses the plant in his treatises on agriculture. A mural in [[Ostia Antica]] shows the plant. 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]]. The early Renaissance herbalists [[Pietro Andrea Mattioli]] and [[John Gerard]] showed it under ''Raphanus''.<ref>{{cite journal| last1 = Courter | first1 = J. W. | last2 = Rhodes | first2 = A. M.| doi = 10.1007/BF02860621| title = Historical notes on horseradish | journal = Economic Botany| volume = 23| issue = 2| pages = 156–164|date=April–June 1969| jstor = 4253036| s2cid = 23966751}}</ref> Its modern [[Linnaean taxonomy|Linnaean]] genus ''Armoracia'' was first applied to it by [[Heinrich Bernhard Ruppius]], in his ''Flora Jenensis'', 1745, but [[Carl Linnaeus|Linnaeus]] himself called it ''Cochlearia armoracia''.

Both roots and leaves were used as a [[traditional medicine]] during the [[Middle Ages]]. The root was used as a [[condiment]] on meats in Germany, Scandinavia, and Britain. It was introduced to North America during European colonization; both [[George Washington]] and [[Thomas Jefferson]] mention horseradish in garden accounts.<ref>Ann Leighton, ''American Gardens in the Eighteenth Century: 'For Use or Delight' '', 1976, p.431.</ref> Native Americans used it to stimulate the glands, stave off [[scurvy]], and as a [[diaphoretic]] treatment for the [[common cold]].<ref>{{Cite book|last=Lyle|first=Katie Letcher|url=https://www.worldcat.org/oclc/560560606|title=The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them|publisher=[[FalconGuides]]|year=2010|isbn=978-1-59921-887-8|edition=2nd|location=Guilford, CN|pages=153–154|oclc=560560606|orig-year=2004}}</ref>

[[William Turner (ornithologist)|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:
{{Blockquote|[T]he Horse Radish stamped with a little vinegar put thereto, is commonly used among the Germans for sauce to eat fish with and such like meats as we do mustard.<ref>{{cite book|last=Phillips|first=Henry |title=History of Cultivated Vegetables|publisher=H. Colburn and Co.|year=1822|page=[https://archive.org/details/historycultivat00philgoog/page/n270 255]|url=https://archive.org/details/historycultivat00philgoog|isbn=978-1-4369-9965-6}}</ref>}}

==Etymology and common names==
The word ''horseradish'' is attested in English from the 1590s. It combines the word ''horse'' (formerly used in a figurative sense to mean strong or coarse, as with archaic ''[[:wikt:horse_pistol#English|horsepistol]]'' and ''[[:wikt:horse-lock|horselock]]'') and the word ''[[radish]]''.<ref name=etymonline>{{cite web|last=Harper|first=Douglas|title=Online Etymology Dictionary: horseradish|url=http://www.etymonline.com/index.php?allowed_in_frame=0&search=horseradish&searchmode=none|access-date=18 November 2012}}</ref> Some sources say that the term originates from a mispronunciation of the German word "meerrettich" as "mareradish".<ref>{{Cite web |title=Horseradish History {{!}} |url=https://horseradish.org/horseradish-facts/horseradish-history/ |access-date=2023-03-16 |website=horseradish.org}}</ref><ref>{{Cite web |last=Wright |first=Janine |date=2010 |title=The Herb Society of America's Essential Guide to Horseradish |url=https://www.herbsociety.org/file_download/inline/00a657ad-4bfa-4db8-945f-526586c09c2f |url-status=live |archive-url=https://web.archive.org/web/20180405060030/https://www.herbsociety.org/file_download/inline/00a657ad-4bfa-4db8-945f-526586c09c2f |archive-date=5 April 2018 |access-date=15 March 2023 |website=Herb Society of America}}</ref><ref>{{Cite web |last=Trinklein |first=David |date=1 July 2011 |title=Horseradish: America's Favorite Root? |url=https://ipm.missouri.edu/MEG/2011/7/Horseradish-Americas-Favorite-Root/ |url-status=live |archive-url=https://web.archive.org/web/20220525130928/https://ipm.missouri.edu/MEG/2011/7/Horseradish-Americas-Favorite-Root/ |archive-date=25 May 2022 |access-date=15 March 2023 |website=Integrated Pest Management: University of Missouri}}</ref> However, this hypothesis has been disputed, as there is no historical evidence of this term being used.<ref>{{Cite web |date=2014-01-24 |title=How Was Horseradish Named? Did Horses Eat It? |url=https://culinarylore.com/food-history:how-was-horseradish-named/ |access-date=2023-03-16 |website=CulinaryLore |language=en-US}}</ref>

==Cultivation==
{{more citations needed|section|date=November 2019}}
[[File:Horse-radish plate no 6 bv73c1191 bk128b698 crop.jpg|thumb|right|Horseradish, from ''The Book of Health'', 1898, by Henry Munson Lyman]]
Horseradish is [[perennial plant|perennial]] in [[hardiness zones]] 2–9 and can be grown as an [[annual plant|annual]] in other zones, although 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 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 re-divided to start new plants. The early season leaves can be distinctively different, asymmetric spiky before the mature typical flat broad leaves start to be developed.

===Pests and diseases===
Introduced by accident, "cabbageworms", the larvae of ''[[Pieris rapae]]'', are a common caterpillar pest in horseradish. Mature caterpillars chew large, ragged holes in the leaves leaving the large veins intact. Handpicking is an effective control strategy in home gardens.<ref>{{cite web |url=http://www.extension.umn.edu/yardandgarden/ygbriefs/e253caterpillarpests-cole.html |title=Caterpillar Pests of Cole Crops in Home Gardens |access-date=2007-09-30 |author=Suzanne Wold-Burkness and Jeff Hahn |publisher=University of Minnesota |url-status=dead |archive-url=https://web.archive.org/web/20071002043657/http://www.extension.umn.edu/yardandgarden/ygbriefs/e253caterpillarpests-cole.html |archive-date=2007-10-02 }}</ref> Another common pest of horseradish is the mustard leaf beetle (''[[Phaedon cochleariae]]'').<ref>{{Cite journal |last1=Gross |first1=Jürgen |last2=Müller |first2=Caroline |last3=Vilcinskas |first3=Andreas |last4=Hilker |first4=Monika |date=November 1998 |title=Antimicrobial Activity of Exocrine Glandular Secretions, Hemolymph, and Larval Regurgitate of the Mustard Leaf BeetlePhaedon cochleariae |url=https://linkinghub.elsevier.com/retrieve/pii/S0022201198947814 |journal=Journal of Invertebrate Pathology |language=en |volume=72 |issue=3 |pages=296–303 |doi=10.1006/jipa.1998.4781 |pmid=9784354}}</ref> These beetles are undeterred by the defense mechanisms produced by Brassicaceae plants like horseradish.<ref name=":new2">{{cite journal |last1=Friedrichs |first1=Jeanne |last2=Schweiger |first2=Rabea |last3=Geisler |first3=Svenja |last4=Mix |first4=Andreas |last5=Wittstock |first5=Ute |last6=Müller |first6=Caroline |date=September 2020 |title=Novel glucosinolate metabolism in larvae of the leaf beetle Phaedon cochleariae |journal=Insect Biochemistry and Molecular Biology |volume=124 |pages=103431 |doi=10.1016/j.ibmb.2020.103431 |pmid=32653632}}</ref>

==Production==

In the United States, horseradish is grown in several areas, such as [[Eau Claire, Wisconsin]], and [[Tule Lake, California]]. The most concentrated growth occurs in the [[Collinsville, Illinois]], region.<ref>{{Cite journal|last1=Walters|first1=S. Alan|last2=Wahle|first2=Elizabeth A.|date=2010-04-01|title=Horseradish Production in Illinois|url=https://journals.ashs.org/horttech/view/journals/horttech/20/2/article-p267.xml|journal=HortTechnology|language=en-US|volume=20|issue=2|pages=267–276|doi=10.21273/HORTTECH.20.2.267|issn=1943-7714|doi-access=free}}</ref>

Thirty thousand metric tonnes of horseradish are produced in Europe annually, of which Hungary produces 12,000, making it the biggest single producer.<ref>{{cite news |last=Albert |first=Dénes |date=29 March 2021 |title=Hungary is Europe's horseradish production king |url= https://rmx.news/article/article/hungary-is-europe-s-horseradish-production-king|work=Remix News |access-date=30 April 2021}}</ref>

==Culinary uses==
[[File:Allyl-isothiocyanate-2D-skeletal.png|thumb|Allyl isothiocyanate is the pungent ingredient in fresh horseradish sauce.]]
The distinctive pungent taste of horseradish is from the compound [[allyl isothiocyanate]]. Upon crushing the flesh of horseradish, the [[enzyme]] [[myrosinase]] is released and acts on the [[glucosinolate]]s [[sinigrin]] and [[gluconasturtiin]], which are precursors to the allyl isothiocyanate.{{citation needed|date=September 2019}} The allyl isothiocyanate serves the plant as a [[Antifeedant|natural defense]] against [[herbivore]]s. Since allyl isothiocyanate hurts the plant, it is stored in the harmless form of glucosinolate, separate from the enzyme myrosinase. When an animal chews the plant, the allyl isothiocyanate is released, repelling the animal.<ref name=Cole /> Allyl isothiocyanate is an unstable compound, degrading over days at {{convert|37|C}}.<ref>{{cite journal | last1 = Ohta | first1 = Yoshio | last2 = Takatani | first2 = Kenichi | last3 = Kawakishi | first3 = Shunro | year = 1995 | title = Decomposition Rate of Allyl Isothiocyanate in Aqueous Solution | journal = Bioscience, Biotechnology, and Biochemistry | volume = 59 | pages = 102–103 | doi = 10.1271/bbb.59.102 }}</ref> Because of this instability, horseradish sauces lack the pungency of freshly crushed roots.

Cooks may use the terms "horseradish" or "prepared horseradish" to refer to the mashed (or grated) root of the horseradish plant mixed with [[vinegar]]. Prepared horseradish is white to creamy beige. It can be stored for up to 3 months under refrigeration,<ref>{{cite web |last1=Nathan |first1=Joan |title=Prepared Horseradish Recipe |url=https://cooking.nytimes.com/recipes/1020118-prepared-horseradish |website=NYT Cooking |access-date=16 June 2022}}</ref> but eventually will darken, indicating less flavour.{{citation needed|date=April 2020}} The leaves of the plant are edible, either cooked or raw when young,<ref>{{Cite book|last=Angier|first=Bradford|url=https://archive.org/details/fieldguidetoedib00angi/page/104/mode/2up|title=Field Guide to Edible Wild Plants|publisher=Stackpole Books|year=1974|isbn=0-8117-0616-8|location=Harrisburg, PA|pages=104|oclc=799792|author-link=Bradford Angier}}</ref> with a flavor similar but weaker than the roots.

On Passover, many [[Ashkenazi Jews]] use grated horseradish as a choice for [[Maror]] (bitter herbs) at the [[Passover Seder]].<ref>{{cite news |last=Kordova |first=Shoshana |url=https://www.haaretz.com/israel-news/what-is-a-seder-plate-1.10703172 |title=What Goes on a Seder Plate? |newspaper=[[Haaretz]] |date=12 April 2022 |access-date=20 April 2022}}</ref>

===Horseradish sauce===
[[File:Semmelkren.jpg|thumb|A dish of horseradish served with a meal|302x302px]]
[[File:Fresh Ground Horseradish.jpg|thumb|upright|A bottle of prepared horseradish]]
Horseradish sauce made from grated horseradish root and [[vinegar]] is a common [[condiment]] in the [[British cuisine|United Kingdom]], in Denmark (with sugar added) and in [[Polish cuisine|Poland]].<ref>{{cite book|first1=Mina|last1=Holland|title=The Edible Atlas: Around the World in Thirty-Nine Cuisines|url=https://books.google.com/books?id=wXH5AQAAQBAJ|year=2014|publisher=Canongate Books|isbn=978-0-85786-856-5|page=158}}</ref> In the UK, it is usually served with roast beef, often as part of a traditional [[Sunday roast]], but can be used in a number of other dishes, including sandwiches or salads. A variation of horseradish sauce, which in some cases may replace the vinegar with other products like lemon juice or [[citric acid]], is known in Germany as ''Tafelmeerrettich''. Also available in the UK is [[Tewkesbury mustard]], a blend of mustard and grated horseradish originating in medieval times and mentioned by [[Shakespeare]] ([[Falstaff]] says: "his wit's as thick as Tewkesbury Mustard" in Henry IV Part II<ref>{{cite web|url=http://www.opensourceshakespeare.org/views/plays/play_view.php?WorkID=henry4p2&Act=2&Scene=4&Scope=scene&LineHighlight=1521#1521|title=Henry IV, Part II, Scene 4|access-date=2008-05-10|publisher=opensourceshakespeare.org|archive-url=https://web.archive.org/web/20110716112320/http://www.opensourceshakespeare.org/views/plays/play_view.php?WorkID=henry4p2&Act=2&Scene=4&Scope=scene&LineHighlight=1521#1521|archive-date=2011-07-16|url-status=dead}}</ref>). A similar mustard, called ''Krensenf'' or ''Meerrettichsenf'', is common in Austria and parts of Germany. In [[France]], ''sauce au raifort'' is used in [[Alsatian cuisine]]. In [[Russia]], horseradish root is usually mixed with grated garlic and a small amount of tomatoes for color ([[Khrenovina sauce]]).

In the United States, the term "horseradish sauce" refers to grated horseradish combined with [[mayonnaise]] or salad dressing. In Denmark, it is mixed with whipping cream and as such used on top of traditional Danish open sandwiches with beef (boiled or steaked) slices. Prepared horseradish is a common ingredient in [[Bloody Mary (cocktail)|Bloody Mary]] cocktails and in [[cocktail sauce]] and is used as a sauce or sandwich spread. Horseradish cream is a mixture of horseradish and sour cream and is served [[au jus]] for a [[prime rib]] dinner.<ref>{{cite web|url=https://www.seriouseats.com/sauced-horseradish-cream-sauce|title=Horseradish Cream}} </ref>

===Vegetable===
[[File:חזרת עם סלק.jpg|thumb|Beetroot horseradish]]
In Europe, there are two varieties of [[chrain]]. "Red" chrain is mixed with red [[beetroot]] and "white" chrain contains no beetroot. Chrain is a part of Christian [[Easter]] and Jewish [[Passover]] tradition (as ''[[maror]]'') in Eastern and Central Europe. In the Christian tradition, horseradish is eaten during [[Eastertide]] (Paschaltide) as "is a reminder of the bitterness of Jesus' suffering" on [[Good Friday]].<ref name="Silverman2020">{{cite book |last1=Silverman |first1=Deborah Anders |title=Polish-American Folklore |date=2000 |publisher=University of Illinois Press |isbn=978-0-252-02569-3 |page=31-32 |language=en}}</ref>
* In parts of Southern Germany "kren" is a component of the traditional wedding dinner. It is served with cooked beef and a dip made from lingonberry to balance the slight hotness of the Kren.
* In [[Poland]], a variety with red beetroot is called {{lang|pl|ćwikła z chrzanem}} or simply ćwikła.
* In [[Russia]], a very popular ingredient for pickles (cucumbers, tomatoes, mushrooms). 
* In [[Ashkenazi]] European Jewish cooking, [[chrain|beetroot horseradish]] is commonly served with [[gefilte fish]].
* In [[Transylvania]] and other Romanian regions, red beetroot with horseradish is used as a salad served with lamb dishes at Easter called ''sfecla cu hrean''.
* In [[Serbia]], ''ren'' is an essential condiment with cooked meat and freshly roasted suckling pig.
* In [[Croatia]], freshly grated horseradish (Croatian: Hren) is often eaten with boiled [[ham]] or [[beef]].
* In [[Hungary]], [[Slovenia]], and in the adjacent [[Italy|Italian]] regions of [[Friuli-Venezia Giulia]] and the nearby Italian region of [[Veneto]], horseradish (often grated and mixed with sour cream, vinegar, hard-boiled eggs, or apples) is also a traditional [[Easter]] dish.
* In the Italian regions of [[Lombardy]], [[Emilia-Romagna]], and [[Piedmont]], it is called ''barbaforte'' (strong beard) and is a traditional accompaniment to ''[[bollito misto]]''; while in northeastern regions like [[Trentino-Alto Adige/Südtirol]],<ref>Giambattista Azzolini, ''Vocabolario vernacolo-italiano pei distretti roveretano e trentino'', Venezia, Tip. e calc. di Giuseppe Grimaldo, 1856, [https://archive.org/stream/vocabolariovern00azzogoog#page/n140/mode/2up p. 120].</ref> [[Veneto]]<ref>Giuseppe Boerio, ''Dizionario del dialetto veneziano'', 3rd edition, Venezia, Reale tipografia di Giovanni Cecchini edit., 1867, [https://archive.org/details/dizionariodeldi00boergoog p. 207].</ref> and [[Friuli-Venezia Giulia]],<ref>''[http://www.friul.net/dizionario_nazzi/nazzi_italiano_friulano.php?id=21420&x=1 Rafano rusticano]'' in www.friul.net.</ref><ref>Jacopo Pirona, ''Vocabolario friulano'', Venezia, coi tipi dello stabilimento Antonelli, 1871, [https://archive.org/stream/vocabolariofriu00pirogoog#page/n600/mode/2up p. 490].</ref> it is still called ''kren'' or ''cren''. In the southern region of [[Basilicata]] it is known as ''rafano'' and used for the preparation of ''[[rafanata]]'', a main course made of horseradish, eggs, cheese and sausage.<ref>{{cite book |last= Zanini De Vita|first= Oretta |date= 2009|title= Encyclopedia of Pasta|url= https://archive.org/details/encyclopediaofpa00zani|url-access= registration|quote= rafanata horseradish.|publisher= University of California Press|page= [https://archive.org/details/encyclopediaofpa00zani/page/122 122]|isbn=978-0-520-25522-7|access-date= 24 June 2014}}</ref>
* Horseradish is also used as a main ingredient for soups. In [[Poland]], horseradish soup is a common [[Easter Day]] dish.<ref>{{cite web |url=http://culture.polishsite.us/articles/art83.html |title=Horseradish Soup Recipe Updated with Photographs – Polish Easter Food |publisher=Culture.polishsite.us |access-date=2012-07-08 |archive-url=https://web.archive.org/web/20110930150641/http://culture.polishsite.us/articles/art83.html |archive-date=2011-09-30 |url-status=dead }}</ref>

===Relation to wasabi===
Outside Japan, the Japanese condiment [[wasabi]], although traditionally prepared from the true wasabi plant (''Wasabia japonica''), is now usually made with horseradish due to the scarcity of the wasabi plant.<ref>{{cite journal |last1=Arnaud |first1=Celia Henry |year=2010 |title= Wasabi: In condiments, horseradish stands in for the real thing|journal= Chemical & Engineering News |volume= 88 |issue= 12 |pages= 48 |url= http://cen.acs.org/articles/88/i12/Wasabi.html |access-date=11 November 2012 |doi=10.1021/cen-v088n012.p048}}</ref> The Japanese botanical name for horseradish is {{nihongo|''seiyōwasabi''|セイヨウワサビ, 西洋山葵}}, or "Western wasabi". Both plants are members of the family [[Brassicaceae]].

==Nutritional content==
In a 100-gram amount, prepared horseradish provides 48 [[calorie]]s and has a high content of [[vitamin C]] with moderate content of [[sodium]], [[folate]] and [[dietary fiber]], while other [[essential nutrient]]s are negligible in content.<ref name="fdc">{{cite web |title=Nutrient content of prepared horseradish per 100 g |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/173472/nutrients |publisher=FoodData Central, US Department of Agriculture |access-date=9 August 2023 |date=1 April 2018}}</ref> In a typical serving of one [[tablespoon]] (15 grams), horseradish supplies no significant nutrient content.<ref name=fdc/>

Horseradish contains volatile oils, notably [[mustard oil]].<ref name=Cole>{{cite journal | last1 = Cole | first1 = Rosemary A. | year = 1976 | title = Isothiocyanates, nitriles and thiocyanates as products of autolysis of glucosinolates in ''Cruciferae'' | journal = Phytochemistry | volume = 15 | issue = 5| pages = 759–762 | doi = 10.1016/S0031-9422(00)94437-6 | bibcode = 1976PChem..15..759C }}</ref>

==Biomedical uses==
The [[enzyme]] [[horseradish peroxidase]] (HRP), found in the plant, is used extensively in molecular biology and biochemistry primarily for its ability to amplify a weak signal and increase the detectability of a target molecule.<ref>{{cite journal | last1 = Bladha | first1 = K. Wedelsbäck | last2 = Olssonb | first2 = K. M. | year = 2011 | title = Introduction and use of horseradish (Armoracia rusticana) as food and medicine from antiquity to the present: Emphasis on the nordic countries | journal = Journal of Herbs, Spices and Medicinal Plants | volume = 17 | issue = 3| pages = 197–213 | doi = 10.1080/10496475.2011.595055 | s2cid = 84556980 }}</ref> HRP has been used in decades of research to visualize under [[microscopy]] and assess non-quantitatively the [[Vascular permeability|permeability]] of [[capillary|capillaries]], particularly those of the brain.<ref>{{cite journal|pmid=15024715|year=2004|last1=Lossinsky|first1=A. S.|title=Structural pathways for macromolecular and cellular transport across the blood-brain barrier during inflammatory conditions. Review|journal=Histology and Histopathology|volume=19|issue=2|pages=535–64|last2=Shivers|first2=R. R.|doi=10.14670/HH-19.535}}</ref>

==References==
{{Reflist}}

==External links==
{{Commons category}}
{{Cookbook}}
* {{cite EB1911|wstitle=Horseradish}}

{{Herbs & spices |spices}}
{{Condiments}}
{{English cuisine}}
{{Transient receptor potential channel modulators}}
{{Portal bar|Food}}
{{Taxonbar|from=Q26545}}
{{Authority control}}

[[Category:Armoracia]]
[[Category:Alsatian cuisine]]
[[Category:Condiments]]
[[Category:Flora of Europe]]
[[Category:Medicinal plants]]
[[Category:Plants described in 1753]]
[[Category:Taxa named by Carl Linnaeus]]
[[Category:Root vegetables]]
[[Category:Spices]]
[[Category:Vermont cuisine]]