Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, and cabbage). It is a root vegetable used as a spice and prepared as a condiment.
The plant is probably native to southeastern Europe and western Asia. It is popular worldwide. It grows up to 1.5 meters (4.9 feet) tall, and is cultivated primarily for its large, white, tapered root.The intact horseradish root has hardly any aroma. When cut or grated enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time.
The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. They have numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month, while larger daikon varieties take several months. Another use of radish is as cover or catch crop in winter or as a forage crop. Some radishes are grown for their seeds; daikon, for instance, may be grown for oil production. Others are used for sprouting.
A plant of the mustard family, Armoracia rusticana.
A pungent condiment made from the root of the plant.
A Raphanus raphanistrum subsp. sativus, having an edible root.
The root of this plant used as varieties are cooked.
With a distinguishing word: some other plant of the Raphanus genus or Brassicaceae family.
“l|en|rat-tail radish (taxlink|Raphanus caudatus|species|noshow=1|ver=170717); l|en|wild radish (l|mul|Raphanus raphanistrum)”
a swollen pungent-tasting edible root, especially a variety which is small, spherical, and red, and eaten raw with salad.
the plant of the cabbage family which yields the radish.