Agricultural Information:

Family: Brassicaceae
Scientific name: Armoracia rusticana

Horseradish is a large white root vegetable typically grown by taking cuttings of an existing plant. Both the root and the leaves of horseradish are edible, however it is the root that is typically consumed for its spicy or bitter flavor.

Historical Information:

Horseradish is commonly used on Pesach as a bitter herb as it is one of the five plants named by the Mishneh Torah that can be used for Marror. When the horseradish root is cut, an enzyme in the plant produces mustard oil which can be an irritant to the sinuses and eyes. However, when exposed to air or heat horseradish loses its sharpness and develops a bitter flavor.

Halachic Information:

Davar charif (sharp foods): Horseradish has a sharp taste and smell. Therefore, it is considered a davar charif, “sharp item” in Jewish law (Shulchan Aruch, Yoreh De’ah 96), within the laws of meat and milk.