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Why must horseradish be grated?

By Chelsie Vandaveer

August 15, 2002

killerPlants Tendrils: ~~1~~2~~3~~4~~5~~

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Horseradish roots (Armoracia rusticana P. Gaertner, B. Meyer & Scherbius) have been collected or cultivated since the Roman Empire and probably longer. The generic name is believed the ancient Roman name for the plant. Horseradish has an uncertain past; its probable origin is Eastern Europe or the Mediterranean.

Horseradish Roots Hybrid — Big Crops of Smooth Roots Hardy perennial with disease resistance and high yields. Grated roots have a delightful tang. Dig in spring or fall. Click here - $20 off any order for $50 or more at Gurneys.com!

Horseradish is generally considered sterile and seldom produces viable seeds. This suggests the plant may be an interspecific hybrid, a cross between two species in the same genus. Even though unable to produce viable seeds, horseradish has become a nuisance species in areas of North America.

Since it seldom sets viable seeds, horseradish is propagated by splitting the root or by cuttings of the lateral roots that grow just under the soil's surface. Planted, these root cuttings do not grow in length; but in diameter. Any piece of the root planted near the soil surface will form a crown of leaves and send out numerous lateral roots that quickly colonize an area.

Horseradish invests considerable energy into protecting its root. The plant manufactures two glucosinolates, sinigrin and 2-phenylethylglucosinolate, and an enzyme, myrosinase. The plant compartmentalizes these chemicals keeping them separate.

An undamaged root has very little odor. Once the root is cut, bruised, or grated, the myrosinase acts upon the glucosinolates removing the glucose (sugar) and forming the spicy isothiocyanates.

It is odd that a chemical defense system meant to deter herbivory actually increased human consumption for the flavor. On the whole, the species benefited, the plant now grows around the world.

The Horseradish Information Council has a great website with historical information and recipes. To view the website, click on the link:

http://www.horseradish.org/

killerPlants Tendrils: ~~1~~2~~3~~4~~5~~

Ginger Root

Gurney's Seed and Nursery®

Favorite Seasoner for Stir Fry – Warm, spicy flavor is a must for Oriental cuisine. Plant rhizomes just beneath soil surface in an 8-inch pot. Dig after 8 months. Click here - $20 off your first order at Gurneys! [More Vegetable Plants & Roots...]

Onion, Tri-Color Collection

Gurney's Seed and Nursery®

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Pepper, Fat 'N Sassy Hybrid

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Koch's Horseradish

Cooking.com®

Horseradish is a hot, pungent condiment made from a plant in the mustard family. It is most commonly used as a condiment for roast beef, fish, and oysters. Koch's Horseradish is what you might call a horseradish mayonnaise. It is hot and pungent and is the perfect accompaniment for roast beef or lamb.

Used like this, horseradish dates back to the 13th century, when Germans and Danes used it as a condiment, stimulant, and digestive medicine. It was later introduced into England in the 16th century, where it is still used to treat hoarseness and coughs. Use it to liven up your next roast beef dinner. Click here for price and more info...

Elizabethan Horseradish Cream

Cooking.com®

Horseradish was used extensively in Elizabethan times , lending its unique spiciness to most medieval dishes. This wonderful cream, full of fresh course grated horseradish, has a thick, creamy texture packed with a nice little heat. A perfect foil for meats and brats, and a great addition to warm sauces. Click here for price and more info...

Cuisinart Brushed Chrome Prep 11 Plus Food Processor

Cooking.com®

For busy cooks who seek convenience and efficiency, we offer the Prep 11 Plus Food Processor. This machine has the capacity to blend up to 2.5-lbs. of dough, or works just as well for chopping a single clove of garlic -- no need to switch bowls. The wide-mouth feed tube is 2 1/2 times larger than other brands and fits whole fruits and vegetables.

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Artichoke, Jerusalem

Gurney's Seed and Nursery®

Tastes a Lot Like Potatoes – Knobby tubers have a crisp texture, much like that of water chestnuts. Slice raw into salad or cook--tasty boiled, baked or fried, with a flavor very similar to potatoes. Just 7 calories per 100-gram serving! Perennial--harvest fall to spring, store for months Click here - $20 off your first order at Gurneys! [More Vegetable Plants & Roots...]