Horseradish will grow about anywhere, but the roots are larger, tastier, and less branched when given proper care and cultivation.
Currently horseradish is cultivated for its thick, fleshy and white roots which have a delicious intense pungency and for its tender leaves which are frequently used for salad mixed to other vegetables.
The English refer to the plant as ‘red cole,’ perhaps due to the hot sensation experienced when ingesting even small pieces of root. The roots are dug up and are scraped or grated before use. Both fresh and dried roots are used as a condiment, which aids digestion and prevents scurvy. It is similar to mustard in most of its properties.
Horseradish is a rich source of a number of bioactive compounds such as glucosinolates (GLSs) and their breakdown products, isothiocyanates, are responsible for most of the claimed medicinal effects. Recent studies have suggested that glucosinolates provide prevention and inhibitory influences on different types of cancer, and horseradish contains high amounts of these compounds.
Sinigrin is the dominant glucosinolate in both leaves and roots. The volatile oil, by its components and sinigrin transmits its revulsive and rubefacient properties; the diuretic and antiseptic properties of horseradish are also due to these products, eliminated through the respiratory and renal systems.
Horseradish root is rich in vitamin C and B1, minerals (iron, potassium, calcium and magnesium), phytoncide and essential oils, a glycoside (sinigrin) which releases a volatile aglycone (allyl isothiocyanate) identical with the essence of mustard plant.The pungent smell of the roots is due to allyl sulfide, a substance present in garlic and onion.
Horseradish
