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Horseradish aioli

Horseradish aioli is no way for us to include sauces with the order for free. Our empanadas are inspired by travel and cultures from around the world. Sometimes thinking out of the box for dinner, just requires opening one up! This article is about the plant.

For the book by Lemony Snicket, see Horseradish: Bitter Truths You Can’t Avoid. For Horseradish tree, see Moringa oleifera. It is cultivated primarily for its large, white, tapered root. The white four-petalled flowers are scented and are borne in dense panicles. Intact horseradish root has little aroma.

Horseradish has been cultivated since antiquity. Both root and leaves were used as a traditional medicine during the Middle Ages. The root was used as a condiment on meats in Germany, Scandinavia, and Britain. John Gerard describes it under the name of raphanus rusticanus, stating that it occurs wild in several parts of England. Horse Radish stamped with a little vinegar put thereto, is commonly used among the Germans for sauce to eat fish with and such like meats as we do mustard. The word horseradish is attested in English from the 1590s.

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. 9 and can be grown as an annual in other zones, although not as successfully as in zones with both a long growing season and winter temperatures cold enough to ensure plant dormancy. Widely introduced by accident, “cabbageworms”, the larvae of Pieris rapae, the small white butterfly, are a common caterpillar pest in horseradish.

The adults are white butterflies with black spots on the forewings that are commonly seen flying around plants during the day. The caterpillars are velvety green with faint yellow stripes running lengthwise down the back and sides. In the United States, horseradish is grown in several areas such as Eau Claire, Wisconsin, and Tule Lake, California. The most concentrated growth occurs in the Collinsville, Illinois region. 30,000 metric tonnes of horseradish are produced in Europe annually, of which Hungary produces 12,000, making it the biggest single producer. Allyl isothiocyanate is the pungent ingredient in fresh horseradish sauce.

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