Horseradish

Horseradish
Armoracia rusticana (Lam.) P. Gaertn., B. Mey. & Scherb. (Cochlearia armoracia)
Cruciferae (Brassicaceae) Family

Description of Horseradish

Horseradish is a perennial herbaceous plant with a taproot that is cylindrical, vertical, branched, massive, thick, fleshy, and powerful. The root measures 30–100 cm in length and 1.2–6 (8–10) cm in diameter. In older plants, it becomes multi-headed, covered with numerous thin lateral roots, and has an uneven, bumpy surface (with adventitious buds in the bumps). The outer surface is yellowish, golden-brown, or pale brown, while the interior features dirty-white, rough but juicy flesh with a characteristic sharp odor and burning taste—initially sweetish, then sharp and prickly. In the first year, basal leaves develop, forming a low-growing rosette; the leaves are oblong, oblong-oval, broad-lanceolate, with a cordate base, on long petioles, large (30–60 cm long and 15 cm wide), bumpy, glabrous, and wavy-crenate along the edges. In the second year, a flowering stem develops. The stem (one or several) is erect, furrowed, glabrous, 50–150 cm tall; lower stem leaves are petiolate, pinnately divided with oblong or linear-lanceolate entire lobes, toothed or almost entire along the edge; middle leaves are lanceolate; upper leaves are sessile, linear or oblong-linear, entire. The flowers are small, white, numerous, on long pedicels, gathered in racemose, sparse inflorescences located in leaf axils at the top of the stem and its lateral branches; 4 spreading sepals; 4 broad, obovate petals that are 2–3 times longer than the sepals; 6 stamens; short style at the apex; superior ovary; cross-pollinated, mostly sterile. The fruit is an oblong-ovoid, oval, or round pod, 4–6 mm in diameter, with convex valves featuring reticulate venation without a midrib, and four-seeded nests; seeds arranged in 2 rows. It blooms from May to August. Fruits mature from August. Horseradish sisymbrioides grows in moist places in Western Siberia, the Far East, Sakhalin — A. sisymbrioides (DC.) Cajander, used similarly to common horseradish.

 

Distribution and Ecology of Horseradish

Horseradish likely originates from the southeastern European part of Russia, from where it spread to Central and Western Europe, with cultivation arising in Germany. In the wild, it occurs in Europe, Western Siberia, the Caucasus, the Far East, and Sakhalin, preferring moist soils: meadows, banks of rivers, lakes, swamps, floodplains, as well as areas near dwellings, where it often naturalizes. It is cultivated as an annual or biennial almost worldwide, including the European part of Russia, Siberia, the Caucasus, Ukraine, Belarus, the Baltic countries, North America, Australia, and New Zealand. The main cultivation regions in Russia are the Central, Volga, and North Caucasus regions. Horseradish prefers soils rich in organic matter, well-drained loamy or sandy loamy with pH 6.0–7.5. The plant is moisture-loving, requiring regular watering (1–2 times a week), but does not tolerate water stagnation. Optimal growth temperature is 15–25 °C; it withstands frosts down to -25 °C, but young plants are sensitive to colds below -5 °C. It requires moderate lighting (4–6 hours of sun) and grows well in partial shade. Propagated vegetatively (by root cuttings 15–20 cm long, 1–2 cm in diameter), as seeds are often sterile; it is recommended to remove inflorescences to prevent root depletion. Popular varieties: ‘Atlant’ (high-yielding), ‘Tolpukhovsky’ (sharp), ‘Valkovsky’ (large-rooted). Care includes weeding, soil loosening, fertilization with nitrogen and potassium fertilizers. Ecologically, horseradish prevents soil erosion in moist areas and repels certain pests (e.g., aphids) thanks to phytoncides. However, it can become invasive, displacing native species due to active vegetative reproduction.

 

Raw Materials from Horseradish

The main raw material is fresh roots (radix Armoraciae rusticanae recens), leaves, and rarely seeds and flowers. Roots are harvested in autumn (September–October) in the 2nd–3rd year after planting, less often in spring (March–April) before vegetation begins. Dug roots are cleaned of soil, lateral roots, and aboveground parts, selecting healthy, even roots ≥20 cm long, ≥2 cm in diameter, with a sharp, prickly odor and sweet-burning taste. Yield is 50–60% of plant mass. Leaves are collected in June–July, preferably young ones, dried at 35–40 °C in shade or dryers, yield 20–25%. Flowers are harvested in May–June, dried at 30–35 °C, yield 15–20%. Seeds are rarely collected (August–September) due to sterility, dried at 30 °C, yield 5–10%. Raw material quality: roots — moisture <12%, mineral impurities <1%, slightly wilted roots <10%, size deviations <5%, flabby after winter storage <10%; leaves — no mold, moisture <10%. Roots are stored in moist sand at 0–1 °C in cellars or vegetable storages (up to 6 months), leaves and flowers in paper or cloth bags in dry rooms (humidity <12%, shelf life 1 year), seeds in glass containers (2 years). Check for mold and insects (e.g., cabbage moth).

 

Chemical Composition of Horseradish

Roots contain: allyl isothiocyanates (thioglycosides, 0.05–<0.21%, up to 1.2% after fermentation, including sinigrin, gluconasturcin, phenylethyl- and phenylpropyl mustard oils), enzymes (myrosin, lysozyme), phytoncides, ascorbic acid (0.25%), nicotinic acid, thiamine, riboflavin, carotene, flavonoids, saponins, amino acids (asparagine, arginine, glutamine), fatty oil, carbohydrates (74%, including starch, pentosans 3%, sucrose 1.5%, glucose, galactose, arabinose, xylose), polysaccharides, galacturonic acid, minerals (potassium 579 mg/100g, calcium 119 mg/100g, magnesium 35.8 mg/100g, iron 2.03 mg/100g, copper 0.14 mg/100g, phosphorus 70 mg/100g, sulfur 212 mg/100g, chlorine 18.8 mg/100g). Leaves: ascorbic acid (0.35%), carotene, alkaloids. Seeds: fatty oil (15–<20%), alkaloids. Flowers: flavonoids, essential oil (0.1–<0.2%).

 

Uses and Benefits of Horseradish

Phytoncides and lysozyme have high antimicrobial activity, effective against bacteria and fungi. Sinigrin, under the action of myrosin, releases allyl mustard oil, which irritates mucous membranes, stimulates nerve receptors, enhances secretion of gastric juice and hydrochloric acid, improves appetite, digestion, and fat breakdown, and also irritates renal epithelium. Horseradish is used for hypoacid gastritis, biliary dyskinesia (hypokinetic type), duodenostasis, intestinal atony, scurvy, hypovitaminoses, bronchitis (as an expectorant), flu, diabetes, delayed menstruation, impotence, neuralgia, to improve metabolism, and for kidney and bladder stones. Diluted root juice is used for rinses in angina, tonsillitis, stomatitis, gingivitis, periodontitis, toothache, and instilled into ears for inflammation and purulent discharge. Aqueous root infusions are prescribed as a diuretic for ascites and inflammatory edemas (except renal). Externally, root pulp and leaves are used in compresses for rheumatism, radiculitis, myositis, arthralgia, gout, sciatica, and treating purulent wounds. Essential oil is used in aromatherapy to relieve fatigue.

 

Precautions for Using Horseradish

Horseradish requires strict dosage adherence: overdose (more than 5–10 g of fresh root at a time) can cause burns to mucous membranes, severe gastroenteritis, nausea, vomiting, intoxication. Juice and pulp should not be applied to skin longer than 15–20 minutes to avoid irritation or allergic reactions. Internal use is dangerous in acute and chronic inflammatory diseases of the GI tract, liver, kidneys. External application requires an allergy test, especially for sensitive skin. Prolonged inhalation of horseradish vapors (e.g., during grating) can irritate eyes and respiratory tracts.

 

Contraindications for Using Horseradish

Horseradish is contraindicated in hyperacid gastritis, peptic ulcer of the stomach and duodenum, colitis, enterocolitis, hepatitis, nephritis, chronic kidney diseases, allergy to Cruciferae family plants. Not recommended for children under 5 years, pregnant and lactating women due to risk of GI irritation and allergic reactions. External use is prohibited in eczema, psoriasis, open wounds, or acute skin inflammations.

 

Medicinal Recipes with Horseradish

1. Juice with honey for urticaria. Mix horseradish juice and honey (1:1), take 1–2 tsp per day for 3 weeks.
   
2. Pulp for bronchial asthma. Mix grated horseradish with honey (1:1), take 1 tsp in the morning and evening for 2 weeks.
   
3. Juice with yogurt for diabetes. Mix horseradish juice with yogurt (1:10), take 1 tbsp 3 times a day before meals for a month.
   
4. Infusion for hypertension. Mix 1 cup each of horseradish juice, carrot juice, honey, and juice of 1 lemon, store in a cool place. Take 1–2 tsp 3 times a day 1 hour before meals for more than 2 weeks.
   
5. Infusion for hepatitis. Infuse 0.5 kg of grated horseradish in 1 liter of boiling water for 24 hours, strain. Take 50 ml 3–4 times a day before meals for 7 days.
   
6. Root infusion as a diuretic. Infuse 6–8 g of root in 250 ml of boiling water, take 15 ml 2–4 times a day.
   
7. Pulp with honey for digestion. Mix 400 g of grated horseradish with 500 g of honey, take 1 tbsp 3 times a day before meals.
   
8. Infusion for rinses. Pour 1 tbsp of grated horseradish with 400 ml of boiling water, infuse for 1 hour, strain. Rinse mouth and throat 3–4 times a day for stomatitis, gingivitis, angina.
   
9. Compress for radiculitis. Apply horseradish pulp to cloth, place on the sore spot for 15 minutes 1–2 times a day, use like mustard plasters.
   
10. Inhalation for headache. Sniff horseradish with vinegar (1:1) for 2–3 minutes for headaches or fainting.
    

 

Cosmetic Uses of Horseradish

Horseradish is used in cosmetology due to antimicrobial (phytoncides, lysozyme), irritating (allyl mustard oil), and lightening (ascorbic acid) properties. Suitable for oily skin care, acne treatment, lightening pigment spots.

1. Mask for acne. Apply root pulp to affected areas for 10 minutes 1–2 times a day, rinse with warm water.
   
2. Mask for oily skin. Mix horseradish pulp with sour cream (1:1), apply to face for 10 minutes, rinse. Use once a week.
   
3. Juice for hair growth. Rub fresh horseradish juice into scalp until slight redness 1–2 times a day for alopecia areata.
   
4. Infusion against freckles. Infuse 1 tbsp of grated horseradish in 200 ml of boiling water for 1 hour, strain. Wipe face 2 times a day.
   
5. Mask for porous skin. Mix horseradish pulp with grated apple (1:1), apply to face for 15 minutes, rinse. Use once a week.
   

 

Culinary Uses of Horseradish

Horseradish is a valuable condiment that stimulates appetite and digestion due to its sharp, prickly odor and sweet-burning taste caused by phytoncides and allyl mustard oil. Roots (fresh or dried), leaves, and rarely flowers are used. Roots are added to fatty dishes (meat, sausages, fish, ham, roast beef), sauces, mayonnaises, pickled vegetables, preserves. Leaves are used in pickling and marinating cucumbers, tomatoes, mushrooms, beets, cabbage. Varieties: ‘Atlant’, ‘Tolpukhovsky’, ‘Valkovsky’. Grated horseradish and sauces are stored in tightly closed containers in the refrigerator for more than 2 weeks, preserving flavor thanks to phytoncides.

1. Salad from horseradish leaves. Finely chop 100 g of young horseradish leaves, 1 cucumber, dill and parsley greens, dress with 1 tbsp sour cream, salt. Serve as an appetizer.
   
2. Soup with horseradish and sorrel. In 0.5 l of meat broth, cook 1–2 potatoes, 1 carrot, 1 onion, add 50 g horseradish leaves and 30 g sorrel, cook 3–5 minutes. Serve with sour cream and boiled egg.
   
3. Sour cream sauce with horseradish. Mix 100 g grated horseradish with 2 tbsp sour cream, salt and sugar to taste. Serve with meat, fish, aspic.
   
4. Sauce with apples. Mix 100 g grated horseradish with 1 grated apple, 1 tsp vinegar, and a pinch of sugar. Serve with fish or game.
   
5. Marinade for vegetables. Add 50 g grated horseradish, 1 tbsp vinegar, 1 tsp salt to 1 l water, use for pickling cucumbers or tomatoes.
   
6. Sauce with mustard. Mix 100 g grated horseradish with 1 tsp mustard, 1 tsp sugar, and 1 tsp lemon juice. Serve with fish (carp, cod, eel, salmon) or meat.
   

 

Other Properties of Horseradish

Leaves and roots are used as a natural insecticide to protect garden crops. Horseradish is an ornamental plant in vegetable gardens and sometimes used in folk rituals.