Horseradish, fancily known in Latin as Armoracia rusticana, is a rugged, cold-hardy perennial plant that belongs to the cabbage family, Brassicaceae. The horseradish plant can grow up to a good height of 5 feet. It contains long, bright green-colored leaves and scented flowers with white petals.
The leaves of Horseradish are edible but they are not much popular in this regard. Historically, the leaves and roots of Horseradish were used in Middle Ages medicinally to treat cough, asthma, colic, gout, and sciatica. Topically, it was grated and dissolved in milk for clarification of skin and elimination of freckles.
Nowadays, Horseradish has become a versatile herb and is used in various veg and non-veg dishes. With frequent evaluations, Horseradish is medicinally hailed as a hero in treating Kidney stones, UTIs, internal parasitic infections, gallbladder disorders, rheumatism, bronchitis, and so forth. Horseradish is also a great immune booster and helps with proper digestion, blood pressure, sinus infections, and even cancer.
The famous pungent taste of Horseradish comes from crushing its flesh, which triggers the formation of allyl isothiocyante. The volatile oils and other active compounds of Horseradish make it one of the most famous and medicinally potent herbs in the world.