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Horseradish (Armoracia rusticana) is a perennial plant in the Brassicaceae family, native to southeastern Europe and western Asia. It is in the same Brassicaceae family as Mustard, Wasabi, broccoli, and cabbages.
Horseradish can grow up to 1.5m tall, and cultivated mostly for its large, white, tapered root. Horseradish root has hardly any aroma when intact, but when it is cut or grated, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes. Horseradish contains two glucosinolates, sinigrin and gluconasturtiin, which are responsible for its pungent taste. When exposed to air and heat, the root darkens and loses its pungency and becomes unpleasantly bitter, and should be used immediately or mixed in vinegar.
Horseradish is produced in the United States, Europe, and South Australia. Collinsville, Illinois in the United States, is the self-proclaimed "Horseradish Capital of the World" and hosts an annual International Horseradish Festival each June. Collinsville produces 60% of the world's commercially grown horseradish, and the surrounding areas of southwestern Illinois contribute about 25%.
Horseradish or prepared horseradish are referred to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color, and will keep for months refrigerated. Horseradish greens are the edible leaves of the horseradish plant, but are not commonly eaten.
In the United Kingdom, horseradish sauce made from grated horseradish root, vinegar and cream is a popular condiment which often served with roast beef, sandwiches or salads.
In the US, horseradish sauce refers to grated horseradish combined with mayonnaise or Miracle Whip salad dressing (such as Arby's "Horsey Sauce"). Prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce. It is also used as a sauce or spread on meat, chicken, and fish, and in sandwiches.
Horseradish can be used as a main ingredient for soups. Horseradish soup is a common Easter Day dish in Silesia, Poland.
Horseradish contains potassium, calcium, magnesium and phosphorus, and volatile oils. It also contain about 79.31 mg of Vitamin C per 100g of fresh horseradish. Houseradish roots have been used to treat various minor health problems, including urinary tract infections, bronchitis, sinus congestion, ingrowing toenails and coughs. It also has antibacterial properties.
