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Horseradish, also called Mountain Radish and Red Cole, is a plant in the mustard family that is native to eastern Europe, where it has been in cultivation for centuries. Both the leaf and root of the plant were once treated as a vegetable and condiment, although it didn’t become widely used in England until the mid-17th century. When lifted or pulled from the ground, horseradish root as little odor. Once broken, however, escaping vapors of its enzymes and volatile oils quickly make their presence known to eyes and nose. In terms of taste, horseradish is hot and pungent, but with a mildly sweet undertone.
description Horseradish is a perennial plant of the Brassicaceae family with large, variably sized (up to 2' long), dock-like, toothed, shiny, dark green leaves and insignificant, whitish flowers which appear in summer in terminal panicles. An extremely vigorous plant that crowds out most weeds and is itself weed-like, with a very spreading growth habit (particularly if the roots are not harvested every year).
common names & nomenclature The word horseradish is from the 1590s. It combines the word horse (formerly used as an adjective meaning "strong, large, or coarse") and the word radish. Despite the name, this plant is poisonous to horses.
Also known as: cochlearia armoracia, mountain radish, great raifort, red cole, moutarde des allemands
Horseradish is native to southeastern Europe and western Asia. It is now popular around the world.
climate Grows best in full sun, favor damp locations such as by streams, grown in cultivated gardens.
soil Easily grown in average, medium, well-drained soil in full sun. Soil rich in organic matter will produce the largest, most pungent roots.
growing Plants rarely produce viable seed. Usually grown as an annual (i.e., plant root cuttings in spring and harvest roots in late fall).
harvesting Typically harvested in fall, however roots may be harvested at any time (they can remain in the soil year-round, but should be harvested no later than the following spring). Root is dried and powdered for later use.
preserving Store dried horseradish root powder in an airtight container in a cool, dry place.
Horseradish (Armoracia rusticana) is a flowering, perennial member of the Brassicaceae family, which also includes cruciferous vegetables such as mustard, broccoli, cabbage, cauliflower and wasabi. Native to southeastern Europe and western Asia, horseradish is now cultivated throughout the world, although it can only be grown successfully as an annual in certain regions. In hardy zones, however, the plant will soon become invasive if it isn’t contained, producing new plants from underground runners that shoot off the main taproot.
On a commercial scale, horseradish is produced throughout Europe, South Australia and in California and Wisconsin in the U.S. Collinsville, Illinois, however, is the self-proclaimed “Horseradish Capital of the World,” a title well-deserved since the town hosts a International Horseradish Festival every June to celebrate the fact that it produces 60% of the world’s horseradish supply. Combine this with horseradish-producing farms in neighboring Illinois and the entire area represents 85% of the world’s supply of commercially cultivated horseradish.
This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
