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We usually avoid the spicy white "horsey sauce" whenever we stop by Arby's, but we really had no idea just what it was we were actually passing up. We soon dug up the dirt on this racy root. Horseradish is actually an herb. This perennial is a member of the mustard family and is related to cauliflower, the common radish, and Brussel sprouts. The plant (scientific name Cochlearia Armoracia) grows about 24" tall and 18" wide and sprouts tall crinkled leaves. Its thick white root is harvested in the spring and the fall. The root is grated to release an oil called isothiocyanate, which is responsible
for its heat, then mixed with distilled vinegar to temper the tang. Then the paste is processed with spices or other ingredients such as salt, cream, sugar, or vegetable oil. As for the condiment's distinctive name, there are at least two possibilities. "Radish" comes from "radix," the Latin word for "root." The "horse" part may have been tacked on to distinguish it from the edible radish and to convey the size and coarseness of the root, as was done for other herbs such as horse mint and horse chestnut. Alternatively, it may have originally been named "harsh radish" due to its bitter flavor. Some other interesting horsey facts:
- Horseradish used to be considered an aphrodisiac in medieval times and still has many medicinal purposes.
- It's high in vitamin C and contains zero fat.
- Approximately 85% of the world's horseradish supply comes from the town of Collinsville, Illinois.
- The herb can be used in everything from biscuits to beverages.
Maybe next time we pick up a roast-beef sandwich, we'll give the white heat a try.
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