Horseradish

Scientific Name(S): Armoracia rusticana Gaertn., Mey. and Scherb. sometimes referred to as A. lapathiofolia Gilib. More than 20 plants have been called "horseradish" throughout the ages. Family: Cruciferae

Common Name(S): Horseradish, pepperrot

Horseradish is a hot, pungent condiment made from a plant in the mustard family. The powdered form of Horseradish is made by grinding the root and drying in a gentle heat. Horseradish vinegar is the root combined with shallots, onions, garlic, and red pepper in vinegar.

Botany: Horseradish is a large-leafed hardy perennial. It is cultivated commercially for its thick, fleshy white roots which possess an intense pungent taste. Horseradish is believed to be native to Europe. The plant reaches a height of 3 feet, bearing white flowers in the late spring. Some hybrids may be sterile and therefore the plant is generally propagated through root cuttings.

History: Horseradish has been cultivated for approximately 2000 years. Early settlers brought the horseradish plant to America, and the plant was commonplace in gardens by the early 1800s. Through plant selection, hardy varieties were obtained that could be grown easily in the Midwest. The root has a long history of use in iraditional medicine. Early uses included reducing pain from sciatica, expelling afterbirth, relieving colic, increasing
urination and killing intestinal worms in children. Young tender leaves have been used as a potherb and as a salad green. Horseradish is one of the ''five bitter herbs" (horseradish, coriander, horehound, lettuce and nettle) of Passover.

Uses of Horseradish

Horseradish has been used as a vegetable, condiment, diuretic, vermifuge and treatment for colic and sciatic pain.

Side Effects of Horseradish

Horseradish may irritate mucosa. Large amounts may cause bloody vomiting and diarrhea.

Summary: Horseradish is a commonly used spice, the use of which dates back more than 2000 years. Although not used to any extent in herbal medicine today, the plant has a long history of traditional use. The pungency of the root develops upon enzymatic hydrolysis of thiocyanate-containing compounds. These irritants may cause severe inflammation to mucous membranes.