Article
Article
Horseradish
Article By:
Carew, H. John Michigan State University, East Lansing, Michigan.
Last reviewed:January 2020
DOI:https://doi.org/10.1036/1097-8542.323700
A hardy perennial crucifer, Armoracia rusticana, of eastern European origin belonging to the plant order Capparales (Brassicales). Horseradish (see illustration) is grown for its pungent roots, which are generally grated, mixed with vinegar and salt, and used as a condiment or relish. Propagation is by root cuttings, and the crop is grown like an annual. The individual roots or sets are uncovered by hand usually twice during the summer and stripped of all side roots. Maliner Kren is a common variety of horseradish. Harvesting of the roots occurs in the autumn, usually 3.5–4 months after planting. Production in the United States is limited to northern areas. Illinois, Wisconsin, Missouri, Oregon, and northern California are important producing regions. Horseradish is also cultivated in Germany, Hungary, and Poland. See also: Capparales; Food manufacturing; Root (botany)
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