What exactly is horseradish?

Question

Help??

Answer 1

its a small red root vegitablehttp://en.wikipedia.org/wiki/Horseradish

Answer 2

its a vegetable but its classed as Root

Answer 3

It's freakin' awesome!

My Dad used to grind it up, but he had to do it outdoors to avoid killing the entire family.  

Answer 4

Horseradish is a root vegetable used more often as a condiment than as an actual vegetable side dish. It has a very hot spicy flavor that lends itself to livening meat dishes. Horseradish is traditionally served freshly grated beside a nice juicy chunk of prime rib. The horseradish is spread sparingly on the beef for an incredible hot and meaty flavor.

Horseradish is most often seen in sauces for use on sandwiches and salads, but fresh horseradish is delightful. Grating horseradish is not so delightful, however, and whatever you do, do not rub your eyes if you have been handling horseradish -- it stings like the blazes. If you are a sushi fan, you are familiar with 'wasabi', that blob of green paste put on your plate for adding to your soy sauce. What is less well known is that what we think of as 'wasabi' is actually an artificial form of the pungent treat, made from horseradish and food coloring. The actual wasabi plant is so expensive that very little real wasabi is on the market.

Horseradish is packed full of potassium and phosphorus, so if you're interested in these essential minerals, eat more horseradish. It has long been used as an herbal remedy for respiratory complaints, and everyone knows it can clear out your sinuses. Preparations of horseradish have even been used externally as an ointment to rub into arthritic joints, but mind the proportions -- too much horseradish can actually burn the skin.

Horseradish also functions as a diuretic. If you have uncomfortable ankle and leg swelling, or other water retention issues, try adding a little horseradish sauce to your sandwich at lunch. If you add it in place of your usual pickle, you will double the effects, since pickles and olives are prime instigators of water retention.

Scientists are even now studying horseradish as a cancer preventing food. Horseradish is packed with glucosinolates, which are known to increase resistance to cancer. Broccoli, also a source of glucosinolates, has only one-tenth as many glucosinolates per weight as horseradish, so you don't have to eat horseradish by the plateful to achieve some cancer-preventing benefits.

*SL

Answer 5

A root.

Answer 6

root veg

Answer 7

A root vegetable like a white skinny carrot in shape.

It's grated & pickled with vinegar.

Answer 8

It's a very hot root - I've got a bloody great patch of it in my garden!

Answer 9

Horseradish is a hardy perennial member of the Cruciferae or mustard family and is harvested in the spring and fall. Its cousins are kale, cauliflower, Brussels sprouts and the radish.

Answer 10

its large white, tapered root.

The horseradish root itself has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens and loses its pungency and becomes unpleasantly bitter when exposed to air and heat.

Answer 11

It is a root vegetable.

Answer 12

it is the root of  Armoracia rusticana.

native of russia but is found over most of europe including uk.

Answer 13

You haven't lived if you have never had horseradish sauce on roast beef - try it and see.

Answer 14

Ground up root  and I LOVE it.

Answer 15

A root, much like potatoes, carrots, and onions are root vegetables.

Horseradish is usually served grated and mixed into a creamy white sauce, sometimes mayonnaise.  It's very spicy and traditionally served with roasted beef or prime rib.

Answer 16

Horseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today. It grows up to 1.5 metres (five feet) tall and is mainly cultivated for its large white, tapered root. The horseradish root itself has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens and loses its pungency and becomes unpleasantly bitter when exposed to air and heat.

Answer 17

It is a hot little root.