chrzan

Chrzan, known in English as horseradish, refers to the perennial plant Armoracia rusticana in the mustard family. It is grown worldwide for its pungent underground root, which is used as a condiment and flavoring. The plant is commonly found in temperate regions and has a long history in European cuisine, including Polish culinary traditions.

The horseradish plant has a thick, white rhizome from which long green, ribbed leaves rise. The root contains glucosinolates that, when grated and exposed to the enzyme myrosinase, are converted into allyl isothiocyanate, the compound responsible for the sharp, spicy aroma. Fresh horseradish produces a strong, penetrating heat that fades with exposure to air and heat.

Cultivation and harvest practices vary, but horseradish is typically grown as a hardy perennial in cool climates. It prefers deep, fertile, well-drained soil and ample moisture. Roots are usually harvested in autumn after the foliage has died back, and the harvested roots can be cleaned, peeled, and stored or processed into paste. If stored, horseradish is often kept in a moist medium or refrigerated to preserve its pungency.

Culinary uses include fresh grated root, often mixed with vinegar, salt, or sugar to create horseradish sauce or paste. It is commonly served with roasted meats, sausages, fish, and sandwiches, and appears in various regional sauces and condiments. Prepared horseradish products are sold in jars or tubes and may be combined with cream, yogurt, or beets in different recipes.

Historically, horseradish has been cultivated in Europe since medieval times and was later introduced to other regions, including North America. The Polish term chrzan is widely used for both the fresh root and its prepared forms.