Definitions
Century Dictionary and Cyclopedia
- n. A cultivated cruciferous plant, Cochlearia Armoracia, originally a native of middle Europe and western Asia, and also its root, which has a pungent taste, and is used in a grated state as a condiment. In medicine it is used as a stimulant and diuretic, and externally as a rubefacient. See Cochlearia.
Wiktionary
- n. alternative spelling of horseradish.
GNU Webster's 1913
- n. (Bot.) A plant of the genus Nasturtium (Nasturtium Armoracia), allied to scurvy grass, having a root of a pungent taste, much used, when grated, as a condiment and in medicine.
WordNet 3.0
- n. coarse Eurasian plant cultivated for its thick white pungent root
- n. coarse Eurasian plant cultivated for its thick white pungent root
- n. grated horseradish root
- n. the root of the horseradish plant; it is grated or ground and used for seasoning
Examples
“I will give you one now, as this is the proper season for horse-radish: Half fill a bottle with scraped horse radish; add a little pepper to your liking, and, if you choose, a very little garlick; fill up the bottle with the best vinegar, let it stand ten days, shaking it every day, and strain it.”
“To pickle Nasturtium-Buds: — Gather your little knobs quickly after your blossoms are off; put them in cold water and salt for three days, shifting them once a day; then make a pickle (but do not boil it at all) of some white-wine, some white-wine vinegar, eschalot, horse-radish, pepper, salt, cloves, and mace whole, and nutmeg quartered; then put in your seeds and stop them close; they are to be eaten as capers.”
““Madam, may I help you to a little gravy, or a little horse-radish?” or what not?”
“The smoky flavor of the salmon mixed with horse-radish sour cream goes well with the cool, watery taste of hothouse cucumbers.”
“A foamy horse-radish sauce did wonders for a duo of bulky sea scallops, paired with a warm potato salad.”
Harrison's Upper East Side Taste Preps Up Fringes of Tribeca
“Garnish your dish with horse-radish and pickles, lay the ragoo round your beef, and a little upon the top; so serve it up.”
“Garnish your dish with horse-radish, slices of lemon and pickles.”
“Take a little alegar, (the quantity must be equal to the quantity of your cucumbers, and so must your seasoning) a little pepper, a little Jamaica and long pepper, two or three shalots, a little horse-radish scraped or sliced, and little salt and a bit of allum, boil them altogether, and scald your cucumbers two or three times with your pickle, so tie them up for use.”
“Jamaica pepper, a few bay leaves, a little horse-radish, a handful or two of mustard-seed, a little salt and a little rockambol if you have any, if not a few shalots; boil them altogether in the alegar, which put to your walnuts and let it stand three or four days, giving them a scald once a day, then tie them up for use.”
“Garnish the dish with horse-radish and red-beet root.”
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