Horseradish

Horseradish is a perennial herb from the mustard family (Brassicaceae), native to Southeastern Europe and Western Asia. In cooking, horseradish mainly accompanies roast beef and fatty fish. It is the key ingredient in horseradish sauce. Horseradish helps preserve meat and fish thanks to its bacteriostatic and antiseptic properties. In Japan, horseradish has progressively replaced the wasabi plant in the eponymous sauce.

Chinese horseradish root is popular in Eastern cuisine, where it is used as an addition to a variety of dishes from meat and fish to sauces and salads. Its spicy flavor makes the use of horseradish root a popular choice for a strong flavor in dishes.

The roots of the plant are initially tasteless. When the roots are crushed, they produce allyl isothiocyanate (mustard oil), which is responsible for the spicy note in foods. The glucosinolic acids and phenolic compounds provide the therapeutic action of the herb. Other components of horseradish include its rich micronutrient load with vitamins B, C, and carotene, as well as inorganic elements such as iron, potassium, magnesium, and calcium.

The Pythia once confided to Apollo that the root of horseradish was worth its weight in gold. Although there are no records of its use in the gastronomic delights of the time, spices and herbs were valued in Ancient Greece. There are surviving testimonies regarding the cultivation and use of it as a medicinal herb, with references as "wild radish" and "wild raphanus" by Dioscorides, Pliny, and Cato. During the Middle Ages, the root and foliage of the plant were used for medicinal purposes and as a seasoning for meat and fish.

Warning: All of the above is for informational purposes only. Before using any recipe or changing your dietary habits, seek the advice of a qualified healthcare professional or nutritionist.