4
URBAN DIRT • FEBRUARY 2020
horseradish, and then
it was only partaken
of by country folk
and laborers. By the
late 1600s, however,
horseradish was a
standard accompani-
ment for beef and
oysters for all Eng-
lish people; in fact,
the root was grown
at inns and coach stations to be used in cordials for weary travel-
ers. Horseradish then made its way to the New World via early
settlers, who cultivated it in the colonies; the herb became com-
mon in the northeast by the early 1800s and began growing wild
near Boston by 1840.
Horseradish is a root crop of the crucifer family. There are two
types of horseradish: common, which features broad, crinkled
leaves, and Bohemian, proffering narrower, smooth leaves. Horse-
radish in Texas can become somewhat invasive once established,
so this should be kept in mind when planting. Fresh horseradish
can be obtained year-round in Texas, although currently it is not
grown commercially within the state. If you do desire to plant the
herb in your garden, do so in well-drained soil, in either full sun or
partial shade, and it should be planted now, in February. Expect a
mature height of up to three feet; new plants regenerate from root
bits that are left in the soil. Horseradish’s leaves have no culinary
value and contain a slightly poisonous compound. To harvest, se-
lecting the roots best for consumption, look for roots that are free
of blemishes and bruises, and that are creamy white in color. The
roots should be turgid and rm upon harvesting, then washed and
peeled before preparation for culinary usage. Harvested horserad-
ish should be used shortly after harvesting. A microplane tool is
excellent for grating horseradish into an edible size and texture.
In the interest of health, horseradish is acknowledged by both
Chinese medicine and Ayurvedic medicine as a tonic healer,
promoting circulation and addressing certain imbalances in the
body. Many would agree that horseradish has a rightful place in
a healthy garden, alongside other herbs and vegetables. Here’s to
your garden and health in 2020!
H M
Horseradish (Armoracia rusticana)
by Karen McGowan, Master Gardener
A three-thousand-year-old plant that has been tapped for many
uses, including an aphrodisiac, a treatment for arthritis, a bitter
herb for Passover, and a snappy sidekick for beef, chicken, and
seafood, horseradish is this month’s herb focus.
While the history of horseradish is somewhat obscure, we do
know that the Egyptians were aware of horseradish as far back as
1500 B.C. Early Greeks prized horseradish’s use as a rub for low
back pain and as an aphrodisiac. Modern-day seders still include
horseradish as a bitter herb. Horseradish has been lauded over the
years as a certain cure for everything from arthritis to tubercu-
losis. According to legend, the Delphic oracle told Apollo, “The
radish is worth its weight in lead, the beet its weight in silver, the
horseradish its weight in gold.”
Over the
years there has
been some dis-
agreement over
horseradish’s
origin; most re-
cent agreement
is that the herb
is believed to
have originated
in Central
Europe. This is also the area linked to the most widely held
theory of how horseradish was named. Horseradish in German is
called “meerrettich” (sea radish) because it grows by the sea. The
migratory transition to “horseradish” for Armoracia rusticana is
believed to have followed the English misprouncement of the
German word “meer,” which became eventually known as “mare-
radish.” The word “horse” as applied to “horseradish” is thought
to denote its large size and coarseness. “Radish” is taken from the
Latin radix meaning root.
Horseradish made its way through the Renaissance, consumed
throughout Central Europe northward to Scandinavia and west to
England. In 1640 is the rst documentation of British consuming
Grated horseradish
Horseradish roots
Citations:
www.horseradish.org
www.extension.psu.edu
www.aggie-horticulture.tamu.edu