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Horseradish - Armoracia rusticana
Also known as Cochlearia armoracia

A hardy perennial plant of the Brassicaceae family, which includes other plants like Mustard, Broccoli and Cabbage. Horseradish is an irritant and may provoke allergic reactions. If large amounts are ingested, gastrointestinal, vomiting, diarrhea, and irritation of mucous membranes and the urinary tract can result. Horseradish, however it is frequently used as a condiment, especially for beef, sausages, and fish dishes. Horesradish root when dug has little or no aroma, but when prepared by cutting or grating, enzymes from the plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (Mustard oil), which irritates the sinuses and eyes, rather like when preparing onions. Mixed with vinegar and /or mayonnaise to a creamy paste the condiment can be kept refrigerated for several months, eventually beginning to darken when it should be disposed of.

Horseradish will grow well in most places spreading to fill whatever space is available, so use restraint when planting. It is grown by dividing and replanting the root or by natural growth, it likes deep, moist soil but will grow almost anywhere. The plant is probably native to southeastern Europe and western Asia, it is now popular around the world as a well known condiment. It grows up to 1M (3ft feet) tall being mainly cultivated for its large white fibrous tapered root, although the leave are also edible.

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