Definitions
from The Century Dictionary.
- noun 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 .
from the GNU version of the Collaborative International Dictionary of English.
- noun (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. - noun (Bot.) See
Moringa .
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Alternative spelling of
horseradish .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun coarse Eurasian plant cultivated for its thick white pungent root
- noun coarse Eurasian plant cultivated for its thick white pungent root
- noun grated horseradish root
- noun the root of the horseradish plant; it is grated or ground and used for seasoning
Etymologies
Sorry, no etymologies found.
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Examples
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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.
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The smoky flavor of the salmon mixed with horse-radish sour cream goes well with the cool, watery taste of hothouse cucumbers.
A Wedding in Santa Barbara... e d b m 2006
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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.
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The smoky flavor of the salmon mixed with horse-radish sour cream goes well with the cool, watery taste of hothouse cucumbers.
Archive 2006-09-01 e d b m 2006
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“Madam, may I help you to a little gravy, or a little horse-radish?” or what not?
Roundabout Papers 2006
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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 2005
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Garnish your dish with horse-radish, slices of lemon and pickles.
English Housewifery 2004
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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.
English Housewifery 2004
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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.
English Housewifery 2004
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Garnish your dish with horse-radish and pickles, lay the ragoo round your beef, and a little upon the top; so serve it up.
English Housewifery 2004
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