Family: Brassicaceae (Cruciferae), Armoracia rusticana
P. Gaertn., B. Mey. & Scherb.
Source: Simon, J.E., A.F. Chadwick and L.E. Craker. 1984.
Herbs: An Indexed Bibliography. 1971-1980. The Scientific Literature
on Selected Herbs, and Aromatic and Medicinal Plants of the Temperate
Zone. Archon Books, 770 pp., Hamden, CT.
Horseradish, Armoracia rusticana P. Gaertn., B. Mey. &
Scherb., is a perennial herb native to Europe and Asia and naturalized
in North America. This species has also been classified as Cochlearia
armoracia L., Nasturtium armoracia (L.) Fries, Radicula
armoracia (L.) B. L. Robinson, Rorippa armoracia (L.)
A. S. Hitche., and Armoracia lapathiofolia Gilib. Reaching
a height of one meter, the plant has deep, fleshy roots and bears
white flowers on terminal panicles in late spring. Horseradish
may be an interspecific hybrid and is generally reported to be
sterile. However, viable seed has been produced (14.1-7).
Principal production areas are located in the United States and,
to a lesser extent, in Europe.
The reported life zone of horseradish is 5 to 19 degrees centigrade
with an annual precipitation of 0.5 to 1.7 meters and a soil pH
of 5.0 to 7.5 (4.1-31). The hardy horseradish thrives in
moist, semi-shaded environments of the north-temperate regions
of North America. Although the plant will grow on any soil type,
best growth is in deep, rich loam soil high in organic matter.
Horseradish is planted with root crowns and root cuttings. Traditionally
grown as a perennial in eastern Europe, the plant is cultivated
as an annual in the United States. The originally planted root
cuttings are harvested for market and the newly developed lateral
roots are broken off and stored in the dark for planting during
the following season. The planted roots increase in diameter,
but not length, by the end of the growing season (October or November).
Of the two types of horseradish produced, the crinkled-leaf
or common horseradish is thought to be of higher quality but more
susceptible to disease than the smooth-leaved Bohemian type.
The intense pungency and aroma of horseradish is the result of
isothiocyanates released from the glucosinolates sinigrin and
2-phenylethylglucosinolate by the naturally occurring enzyme
myrosinase (6.4-103, 14.1-7). Though the undisturbed
root has little odor, pungency develops upon crushing or grinding
the tissue. The roots are usually processed under refrigeration
immediately after dicing, because of the high volatibility of
the oil (6.4-103).
As a condiment the horseradish root is usually grated or minced
and mixed with vinegar, salt, or other flavorings to make sauce
or relish. These are often used with fish or other seafood or
as an appetizer with meats. The plant material is also employed
as an ingredient in some catsups and mustards. Horseradish is
available in a dehydrated form.
The fresh root of horseradish has been considered an antiseptic,
diaphoretic, diuretic, rubefacient, stimulant, stomachic, and
vermifuge. The material has also been used as a remedy for asthma,
coughs, colic, rheumatism, scurvy, toothache, ulcers, venereal
diseases, and cancer (14.1-14). Peroxidase enzyme is extracted
from the plant root and used as an oxidizer in chemical tests,
such as blood glucose determinations. Horseradish has strong irritant
activity and ingestion of large amounts can cause bloody vomiting
and diarrhea (11.1-136). Livestock feeding on tops or roots
of horseradish may be poisoned (11.1-96). The volatiles of
horseradish root are reported to have herbicidal and microbial
activity (1.8-127, 11.1-136).
Japanese horseradish, Wasabia japonica (Miq) Matsum., a
glabrous perennial herb with creeping pungent rhizomes, is found
wild along streams in Japan. Like regular horseradish, it is cultivated
and used as a condiment (14.1-25). The horseradish tree,
Moringa pterygosperma C. F. Gaertin (formerly Moringa
oleifera Lam.) is a fragrant, flowering native of India with
edible roots and fruits that belongs to the Moringaceae family
Horseradish is generally recognized as safe for human consumption
as a natural seasoning and flavoring (21 CFR section 182.10 ).
[Note: References listed above in parentheses can be found in
full in the original reference].
Last modified 6-Dec-1997