Horseradish

Also known asArmoracia rusticana

Name: Horseradish (Armoracia rusticana) — a long, thick, pale root with a fiery, nose-clearing pungency when grated, used as a condiment. A separate Root Vegetables page covers it as a root.

Description

Horseradish is native to south-eastern Europe and western Asia, and has been used as a food and a medicine for thousands of years. It was popular in Germany, Britain and Eastern Europe, where it is a classic accompaniment to roast beef, and in Jewish tradition, where it is a symbolic bitter herb (maror) at Passover.

The root has almost no smell until it is cut or grated, which breaks cells and releases compounds called isothiocyanates, which give the sharp heat. Those compounds fade quickly with time and with heat, so freshly grated horseradish is the strongest, and adding vinegar stops the reaction. Most Western “wasabi” is actually horseradish with green colouring.

Main nutrition value

Horseradish is eaten in small amounts, so contributes little, but provides some vitamin C, potassium and the glucosinolate sinigrin.

How best to be consumed

Horseradish is a condiment, used sparingly.

1. Grate fresh root and mix with vinegar, to serve with roast beef, smoked fish and sausages.
2. Stir into cream, mayonnaise or yoghurt for a milder sauce.
3. Add to Bloody Marys, dips and cocktail sauce.
4. Use freshly grated root for the most heat, and grate in a ventilated space.
5. Store whole in the fridge, and use jarred horseradish within a few months of opening.

Overconsumption could cause…

Horseradish is safe in condiment amounts, but fiery.

1. Irritation of the eyes, nose, mouth and stomach from large amounts, especially raw.
2. Possible effects on thyroid function in people with an underactive thyroid or iodine deficiency if very large amounts are eaten raw, since brassicas contain goitrogens; normal cooked servings are fine.
3. Heartburn or stomach upset in sensitive people.
4. Salt and sometimes additives in prepared, jarred horseradish.

GroupsCruciferous VegetablesRoot VegetablesCruciferous (cabbage family)Fresh

Related foodsBlack RadishDaikon / White RadishKohlrabiRadishRutabaga / SwedeTurnip

Wikipedia — Horseradish, used for origin, naming and history: https://en.wikipedia.org/wiki/Horseradish