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Horseradish It is a perennial plant of Cruciferae (including mustard, mustard, broccoli and cabbage). It is a root vegetable used as a spice.

The plant may be native to Southeast Europe and West Asia. It's very popular all over the world. It grows to a height of 1.5 meters (4.9 feet) and is grown primarily for its large, white tapered roots.

The whole horseradish has almost no aroma. When an enzyme cut or ground from a broken plant cell breaks down into mustard (mustard oil glucoside) to produce allyl isothiocyanate (mustard oil), it stimulates the mucous membranes of the sinuses and eyes. Mashed potatoes should be used immediately or pickled with vinegar to maintain the best flavor. Once exposed to air or heat, it begins to lose its pungency, darkens, and becomes unpleasant bitter over time.

Horseradish is perennial in the cold resistant areas of 2-9 and can be annual in other areas, although the growing season is long and the winter temperature is enough to ensure that the horseradish effect is not good in the areas where plants are dormant. After the first frost in autumn killed the leaves, the roots were dug and split. Harvest the main roots and replant one or more large roots to produce next year's crops. Horseradish left undisturbed in the garden will spread through underground buds and may become invasive seeds. Although old plants can be dug up and re divided into new ones, the older roots left in the ground become woody plants and are no longer of culinary value. Before the mature typical flat broad-leaved leaves begin to develop, the leaves of early season may have obvious differences, asymmetric spines.