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Commonly known as horseradish, is a perennial plant belonging to the Brassicaceae family. It is primarily cultivated for its large, fleshy roots, which are used to make the popular condiment known as horseradish sauce.



Physical Description:

Leaves: The plant has large, dark green, coarse leaves with serrated edges. The leaves are typically lance-shaped.

Roots: The primary edible part is the fleshy, white, or cream-colored root, which is elongated and can grow quite large.



Culinary: Horseradish is well-known for its pungent, spicy flavor. The roots are grated or ground to make horseradish sauce, a condiment commonly used to accompany meats, sandwiches, and various dishes.

Medicinal: In traditional medicine, horseradish has been used for its potential diuretic and digestive properties. It contains compounds that contribute to its distinctive pungency.


Growing Conditions:

Soil: Horseradish prefers well-drained, fertile soil. It can adapt to various soil types but thrives in loamy or sandy soil.

Watering: It requires regular watering, especially during dry periods.

Sunlight: Horseradish grows well in full sun to partial shade.

Hardiness: It is a hardy plant that can withstand cold temperatures.



Root Harvest: Horseradish roots are usually harvested in the fall or spring. They can be lifted, cleaned, and grated to make horseradish sauce.



When preparing horseradish, it's important to note that the process of grating or grinding the roots can release pungent compounds into the air, causing eye and respiratory irritation. It's advisable to handle horseradish in a well-ventilated area.


Horse Radish (Armoracia rusticana)

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