Horseradish
Armoracia rusticana

Family: Brassicaceae

What it is like

A cabbage family herb. It has stems up to 120 cm tall. It has fleshy roots. They are parsnip like with a spicy, bitter flavour. The taproot is 30 cm long and has smaller side roots. The roots are hairy and wrinkled and have a yellowish-brown skin. The flesh inside is white. The plant keeps growing from year to year. The leaves are 60 cm long. The flowers are small and have a smell. The fruit are oblong wrinkled pods. Usually the seeds do not grow.

There are 3 Armoracia species. The glucoside sinigrin and an enzyme myrosin cause the stinging fumes when the roots are crushed.

Where it is found

It suits temperate places. Plants grow readily in most soils. It suits moist semi-shaded conditions. In Hobart Botanical gardens. It suits hardiness zones 5-9. In the tropics it is cultivated in mountainous places.

Countries/locations it is found in

Albania, Armenia, Asia, Australia, Austria, Balkans, Belarus, Belgium, Bosnia and Herzegovina, Brazil, Britain, Bulgaria, Canada, Caucasus, Central Asia, China, Czech Republic, Denmark, Estonia, Europe, Falklands, Finland, France, Georgia, Germany, Hungary, Iceland, India, Indonesia, Ireland, Italy, Korea, Latvia, Lithuania, Macedonia, Malaysia, Mediterranean, Netherlands, New Zealand, North America, Norway, Pacific, Philippines, Poland, Romania, Russia (country/location of origin), SE Asia, Scandinavia, Serbia, Slovakia, Slovenia, Sweden, Switzerland, Tajikistan, Tasmania, Turkey, Türkiye, Ukraine (country/location of origin), USA, Uzbekistan, Western Asia, Yugoslavia

How it is used for food

The root is processed to produce horseradish sauce. It is ground finely and added to whipped cream. It is not cooked but used cold like mustard with cold meats. The fresh roots are used to flavour meats, vegetables and pickles. The young leaves can be added to salads and used in soups and sauce. They are a spice. CAUTION: Horseradish is a flavouring and should only be eaten in small quantities.

It is a commercially cultivated vegetable.

Edible parts

Roots, seeds, herb, spice, leaves, vegetable, seeds sprouts

How it is grown

They are grown by dividing roots. Cuttings 10-15 cm long and 0.5 cm thick are used. These are planted 2.5 cm under the ground. Roots are lifted as cold temperatures approach as the cold improves the flavour. Plants can be grown by seeds.

Its other names

Local names

Creole mustard, German mustard, Hren, Hrin, Khren, Kren, La gen, Madaroigas, Maeroigas, Marrutki, Navadni hren, Pepperrot, P’irshushkha, Rafnt, Red cole, Torma, Tormalapu, Wasabi-daikon

Synonyms

Armoracia lapathifolia Gilib.; Armoracia sativa Bernhardi; Cochlearia armoracia Linnaeus; Nasturtium armoracia (Linnaeus) Fries; Rorippa armoracia (Linnaeus) A. S. Hitchcock; Rorippa rusticana (G. Gaertner et al.) Godron;