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Sections of roots of the horseradish plant Foliage of the horseradish plant. Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwide as a spice and as a condiment.
All tender parts of the plant are edible. The leaves and flowers have a spicy taste or aftertaste. The seedpods can be eaten, as can the outer skin of the root (after being washed). [26] It is said that John Walker cultivated sea radish root as an alternative to horseradish after discovering the plant on the west coast of Scotland as early as ...
Armoracia is a genus of flowering plants of the family Brassicaceae, native to the Palaearctic. Its best known member is horseradish , Armoracia rusticana , which is the type species. Species
Wasabi (Japanese: ワサビ, わさび, or 山葵, pronounced) or Japanese horseradish (Eutrema japonicum [3] syn. Wasabia japonica) [4] is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan, the Russian Far East [1] including Sakhalin, and the Korean Peninsula.
Moringa flowers Moringa pollen Tree and seed pods of Moringa oleifera Moringa seeds Foliage of Moringa oleifera. M. oleifera is a fast-growing, deciduous tree [7] that can reach a height of 10–12 m (33–39 ft) and trunk diameter of 46 cm (18 in). [8]
Brassicaceae (/ ˌ b r æ s ɪ ˈ k eɪ s iː ˌ iː,-s i ˌ aɪ /) or (the older) Cruciferae (/ k r uː ˈ s ɪ f ər i /) [2] is a medium-sized and economically important family of flowering plants commonly known as the mustards, the crucifers, or the cabbage family. Most are herbaceous plants, while some are shrubs.
Richard LaMarita, chef-instructor, plant-based culinary arts, the Institute of Culinary Education's New York City campus Donald Russo , senior category manager, produce, Baldor Specialty Foods
Some plants (or select parts) require cooking to make them safe for consumption. Field guides instruct foragers to carefully identify species before assuming that any wild plant is edible. Accurate determination ensures edibility and safeguards against potentially fatal poisoning .