Horseradish
is a hardy herb having large leaves, perennial
and is grown for its pungent root, which contain
oil with strong pungent odour and hot, biting
taste. The plant attains a height of 0.6 to
0.9 mtr when in flower. Propagation is by
planting pieces of side roots. The roots develop
entirely underground and grow to a meter in
length. The top of the plant consists of a
rosette of large paddle-shape leaf and a flower
stalk. It rarely produces seeds. White flowers
with a sweet honey scent are produced on terminal
panicles in late spring. There are two types
of horseradish one is ‘common type’
with broad crinkled leaves and roots of high
quality and the other is ‘bohemian type’
with narrow leaves and poor quality roots.
The taproot is tuberous and cylindrical (30
cm long and 18 mm in diameter).
Origin and Distribution Horseradish is
a native of the marshy districts of Eastern
Europe, Southern Russia and Eastern Ukraine
but has become naturalized in North America
and New Zealand. In India it is found growing
to a small extent in gardens in North India
and hill stations of South India.
Uses Horseradish is
used as an appetizing spice. The high Vitamin
‘C’ content present in it is
credited with digestive and anti-scorbutic
properties. Leaves are used in salads and
sandwiches. Grated roots when mixed with
vinegar and salt is an appetizing spice
and a pungent condiment to enhance the flavour
of boiled or roasted beef. Other products
in use are horseradish cream, sauce, or
relish. Horse raddish is available in dehydrated
form also.
Horseradish is a stimulant,
diaphoretic, diuretic, and digestive. It
is used in the treatment for general debility,
arthritis, gout, respirative infections,
urinary infections and fevers.
