http://en.wikipedia.org/wiki/Horseradish

Horseradish From Wikipedia, the free encyclopedia Jump to: navigation, search This article is about the plant. For the book by Lemony Snicket, see Horseradish: Bitter Truths You Can't Avoid. How to read a taxobox Horseradish Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Brassicales Family: Brassicaceae Genus: Armoracia Species: A. rusticana Binomial name Armoracia rusticana P.G. Gaertn., B. Mey. & Scherb Root of the horseradish plant Root of the horseradish plant Prepared horseradish Prepared horseradish Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which includes mustard and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today. It grows up to 1.5 metres (five feet) tall and is mainly cultivated for its large white, tapering root. The horseradish root itself has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens and loses its pungency and becomes unpleasantly bitter when exposed to air and heat. Contents [hide] * 1 History * 2 Culinary uses * 3 Nutritional value * 4 Research applications * 5 Medicinal applications * 6 Cultivation * 7 See also * 8 References * 9 External links [edit] History Horseradish was cultivated in antiquity. Horseradish was known in Egypt in 1500 BC and has traditionally been used by Jews in Passover Seders. [1] Cato discusses the plant in his treatises on agriculture, and a mural in Pompeii showing the plant has survived until today. Horseradish is probably the plant mentioned by Pliny the Elder in his 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.[verification needed] Both root and leaves were used as a medicine during the Middle Ages and the root was used as a condiment on meats in Germany, Scandinavia, and Britain.[2] It was brought to North America during Colonial times.[3] 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: "the Horse Radish stamped with a little vinegar put thereto, is commonly used among the Germans for sauce to eate fish with and such like meates as we do mustarde."[verification needed] [edit] Culinary uses Cooks use the terms 'horseradish' or 'prepared horseradish' to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It will keep for months refrigerated but eventually will start to darken, indicating it is losing flavor and should be replaced. The leaves of the plant, which while edible aren't commonly eaten, are referred to as 'horseradish greens.' Although technically a vegetable, horseradish is generally treated as a condiment or ingredient. In the USA, prepared horseradish is commonly used as an ingredient in Bloody Mary cocktails, in cocktail sauce, as a sauce or spread on meat, chicken, and fish, and in sandwiches. The American fast-food restaurant chain Arby's uses horseradish in its "Horsey Sauce", which is provided as a regular condiment, alongside ketchup, mustard, and mayonnaise. Horseradish sauce made from prepared horseradish and cream is a popular condiment in the United Kingdom. It is often served with roast beef, but can be used in a number of other dishes also. In Jewish and Romanian cuisine a sweetened horseradish-vinegar sauce called chrain or hrean traditionally accompanies gefilte fish. There are two varieties of chrain. "Red" chrain and is mixed with red beet and "white" chrain contains no beet. It is also popular in Poland where it is called chrzan and in Hungary where they call it torma. Having chrzan or torma on the Easter table is a part of Polish and Hungarian Easter tradition. A variety with red beet also exists and it is called ?wik?a z chrzanem or simply ?wik?a. Horseradish (often grated and mixed with cream, hardboiled eggs, or apples) is also a traditional Easter dish in Slovenia. Horseradish dyed green is often substituted for the more expensive wasabi traditionally served with sushi, even in Japan.[4] The Japanese botanical name for horseradish is seiy?wasabi seiy?wasabi?), or "Western wasabi". [edit] Nutritional value Horseradish contains potassium, calcium, magnesium and phosphorus, as well as volatile oils, such as mustard oil, which is antibiotic. Fresh, the plant contains 177.9 mg/100 g of vitamin C.[citation needed] [edit] Research applications The enzyme horseradish peroxidase, found in the plant, is increasingly important in biochemical research fields.[citation needed] [edit] Medicinal applications Known to have diuretic properties, the roots have been used to treat various minor health problems, including urinary tract infections, bronchitis, sinus congestion, and coughs.[5] Compounds found in horseradish have been found to kill some bacterial strains. [6] [edit] Cultivation Horseradish is perennial in hardiness zones 5 - 9 and can be grown as an annual in other zones, though 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 the 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. Older roots left in the ground become woody, after which they are no longer culinarily useful, although older plants can be dug and redivided to start new plants. [7] [8]

Replying to [kivi]:

http://resources.alibaba.com/topic/50781/Horseradish.htm

Horseradish From Wikipedia, the free encyclopedia Jump to: navigation, search This article is about the plant. For the book by Lemony Snicket, see Horseradish: Bitter Truths You Can't Avoid. How to read a taxobox Horseradish Scientific classification Kingdom: ..........

......... Older roots left in the ground become woody, after which they are no longer culinarily useful, although older plants can be dug and redivided to start new plants. [7] [8]

this big block of words is making me dizzy, too difficult to read because I have 4 eyes....... how about some paragraphs and sentence structure to make it easy to read?

Quoting from [Thomas1976]:


Replying to [kivi]:

http://resources.alibaba.com/topic/50781/Horseradish.htm


Horseradish From Wikipedia, the free encyclopedia Jump to: navigation, search This article is about the plant. For the book by Lemony Snicket, see Horseradish: Bitter Truths You Can't Avoid. How to read a taxobox Horseradish Scientific classification Kingdom: ..........


......... Older roots left in the ground become woody, after which they are no longer culinarily useful, although older plants can be dug and redivided to start new plants. [7] [8]

this big block of words is making me dizzy, too difficult to read because I have 4 eyes....... how about some paragraphs and sentence structure to make it easy to read?



I see your point.