Lexic.us

Definition of Horseradish

1. Noun. The root of the horseradish plant; it is grated or ground and used for seasoning.

2. Noun. Coarse Eurasian plant cultivated for its thick white pungent root.

3. Noun. Grated horseradish root.

Definition of Horseradish

1. n. A plant of the genus Nasturtium (N. Armoracia), allied to scurvy grass, having a root of a pungent taste, much used, when grated, as a condiment and in medicine.

Definition of Horseradish

1. Noun. A plant of the mustard family, ''Armoracia rusticana''. ¹

2. Noun. A pungent condiment made from the root of the plant. ¹

¹ Source: wiktionary.com

Definition of Horseradish

1. [n -ES]

Lexicographical Neighbors of Horseradish

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horsepox virus horsepoxes horserace horseraces horseracing horseradish (current term) horseradish peroxidase horseradish root horseradish sauce horseradishes

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Literary usage of Horseradish

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"horseradish—The root of a coarse-looking large-leaved plant which once rooted in a garden corner grows and spreads year after year without ..."

2. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach (1920)
"horseradish.—This condiment is prepared by grating the root of the perennial herb Nasturtium ... horseradish."

3. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"J^ cup grated horseradish root. ,'., teaspoon salt. 1J£ cups milk. ^8 teaspoon pepper. Cook first three ingredients twenty minutes in double boiler. ..."

4. The Home Cook Book: A Collection of Practical Receipts by Expert Cooks (1905)
"... Jelly—Cucumber Sauce—An Easy Curry—Egg Sauce— Egg Sauce for Boiled Fish—horseradish Sauce—Hot horseradish Sauce—Jelly Sauce—Jelly Sauce for ..."

5. Vegetable Gardening by Samuel Bowdlear Green (1915)
"The Cabbage Family (Cruciferae),—cabbage, cauliflower, radish, rutabaga, turnip, Brussels sprouts, kale, kohlrabi, horseradish, cress and water cress. ..."

6. The Stag Cook Book: Written for Men by Men by Carroll Mac Sheridan (1922)
"And a good horseradish sauce is made in this fashion. Melt a good sized lump of the best ... If you like the sauce very hot add a lot of horseradish. ..."

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