Definition of horseradish

The word "horseradish" has German origins. The herb's scientific name, Armoracia rusticana, is derived from the Latin words arma (meaning weapon) and radix (meaning root) because of the herb's strong, pungent roots that were believed to have medicinal qualities, almost serving as medieval-era "weapons" due to their potency. However, the word's usage as we know it today stems from Old High German words, horza and radus, which means "coarse radish" in translation. These two words formed the Middle High German horserad ("horz" now refers to a horse, while "rad(us)" remains "radish"), and this eventually gave rise to the word "horseradish" in the English language during the Middle English and Old English periods. Its distribution and eventual cultivation throughout Europe also spread its known usage, leading to its early uses as a medicinal remedy, condiment, and mere garnish in various cuisines. Today, horseradish remains a uniquely pungent and aromatic ingredient, both used fresh or preserved as a condiment for meat dishes and as a base ingredient for cocktail sauces, particularly when used as preparation for beef, pork, seafood, and other savory items.