Talk:Horseradish

message: Bitter herbs are specified in the Bible. Horseradish is a tradition. Maybe not among all Jews, but the ones I've been around do eat horseradish at Passover. -phma
:Yes, but only among some Jews from Eastern Europe, who had difficulty finding the kind of herbs mentioned in the Bible at that particular time of year (same reason why the green vegetable (karpas), which was probably parsley or celery, was replaced by potatoes in some communities. Horseradish has been used traditionally, but even now there is a move to use more traditional herbs (Romaine lettuce, for example) as maror. Danny
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The elaborate folk etymology would then be the same I suppose for "horse chestnut" vis-a-vis "chestnut", for "horse parsley" and "horse mushroom." Or is it simply that "horse" connotes coarse and large? Wetman 04:55, 16 Oct 2004 (UTC)
thread_title:  Old discussions 

message: I removed this section from the article because it is doubtful and uncited. If anyone has reliable citations on the etymology of the word, please edit the article accordingly. Thanks Vectro 05:29, 14 May 2007 (UTC)
replies: text: I do agree that the etymology section should be expanded. By the way, the German Meer, Mehr, and variations thereof, share the same origins as that of möhre, carrot. Maybe there should be a qualified opinion from a lingusit, on the Indo-European root of the word, since the names of root vegetables in Germanic, Celtic, Baltic and Slavic languages are centered on ratt, ret, radisk, radish, redisk, redis, redkev, rotkv-.--Bo Basil (talk) 14:53, 26 August 2013 (UTC)
thread_title:  Etymology 

message: It has been speculated that the word is a partial translation of its German name Meerrettich. The element Meer (meaning 'ocean, sea', although it could be derived from the similar sounding Mähren, the German word for Moravia, an area where the vegetable is cultivated and used extensively, or indeed from Mähre, meaning 'mare') is pronounced like the English word mare, which might have been reinterpreted as horseradish. On the other hand, many English plant names have "horse" as an element denoting strong or coarse, so the etymology of the English word (which is attested in print from at least 1597) is uncertain. (The OED contains no reference to the derivation from the German Meer.)
:I do agree that the etymology section should be expanded. By the way, the German Meer, Mehr, and variations thereof, share the same origins as that of möhre, carrot. Maybe there should be a qualified opinion from a lingusit, on the Indo-European root of the word, since the names of root vegetables in Germanic, Celtic, Baltic and Slavic languages are centered on ratt, ret, radisk, radish, redisk, redis, redkev, rotkv-.--Bo Basil (talk) 14:53, 26 August 2013 (UTC)
thread_title: Origin of name

message: I started this section because I was looking for this information and started here at Wikipedia.  I didn't find anything here, so I started a section.  
Hope I'm doing this talk page right!  I only edit occasionally and I keep having to review the How To pages as I go.  My apologies if I've cause anyone extra work.
Valereee 15:45, 1 July 2007 (UTC)
thread_title:  Cultivation 

message: This is my very first post on Wikipedia.  Hope I don't screw up!
I read the Horseradish page as I was interested in the comparison between it and Wasabi and found the description differed from my own knowledge of it.  I have consulted my 'best' gardening book (Readers Digest Encyclopaedia of Garden Plants and Flowers) which supports my experience and so am considering adding info to the article.  The plant in my book is listed as Cochlearia armoracia. Cruciferae.  Reaches a height of 24" only.  The picture on the existing page doesn't look the same as the plant I am familar with, nor does the pic of the root itself. I should be able to take pictures to upload.  Tell me everyone, is this a suitable thing to add to the article?  I am no botanist nor any kind of scientist but feel more comprehensive info would be useful/of interest to other readers.   Many thanks.  Muffet-at-19 17:21, 23 August 2007 (UTC)
thread_title:  English (British) Horseradish 

message: I am curious as to why it says this plant was cultivated in some damn antiquity? What does that have to do with anything? That probably needs to be edited.  —Preceding unsigned comment added by 140.32.16.100 (talk) 19:25, 17 August 2008 (UTC)
replies: text: Actually, at the time that original question was asked, the article did say "Horseradish was cultivated in some, damn antiquity".  It was vandalism (and reverted shortly after the question was asked).  Wardog (talk) 16:17, 11 September 2012 (UTC)
thread_title:  Damn Antiquity? 

message: Request for comment: Added recently - note that horseradish is an "antibiotic" due to the mustard oil.  Mustard oil is derived from mustard seeds.  Horseradish is a root in itself.  The prepared horseradish sauce for consumption includes various ingredients, depending on the recipe; it may include mustard.  Seems that if there is to be information on the "antimicrobial" properties of horseradish, it should be with respect to the horseradish root itself (which apparently has antimicrobial properties ). — ERcheck (talk) 20:39, 3 January 2009 (UTC)
replies: text: It is important to be aware of the way we are affected by the chemicals that are released through grating. Nowadays you might think "Oh I will use a blender" because it is quicker.  If you do this you will find that the  comment that it "irritates the sinuses and eyes" is an understatement.  It is extremely important to not directly inhale over the grated root as you remove it.  I did this and my nose and throat passages were so badly affected that I could not speak for several days and breathing was almost unbearably raw for much longer. I don't think that could be used as a citation though I think there is probably one out there somewhere.  —Preceding unsigned comment added by 208.63.161.79 (talk) 15:10, 23 March 2010 (UTC)
thread_title: Antimicrobial properties

message: http://www.google.com/search?hl=en&client=firefox-a&rls=org.mozilla%3Aen-US%3Aofficial&hs=aEQ&q=mustard+oil+antimicrobial+site%3A.edu&btnG=Search
mustard oil antimicrobial site:.edu
:check the above as spam--Bo Basil (talk) 22:35, 26 August 2013 (UTC)
thread_title:  http://www.google.com/search?hl=en&client=firefox-a&rls=org.mozilla%3Aen-US%3Aofficial&hs=aEQ&q=mustard+oil+antimicrobial+site%3A.edu&btnG=Search 

message: Can anybody explain the origin of the name?  TREKphiler hit me ♠  22:25, 15 January 2009 (UTC)
thread_title: If wishes were...

message: OK, the article said that such and such percentage was produced in the city and such and such was produced in the surrounding areas, and the this and that did NOT add up to a possible number. I'm assuming that it was meant that thus and so is produced within the burg and INCLUDING that figure, this and that is produced in the area. Correct me if I'm wrong... but the original text WAS wrong. And confusing. And... wrong, by definition. 69.29.69.28 (talk) 02:16, 24 March 2010 (UTC)
thread_title: Changed the stats

message: From the article: Although technically a root, horseradish is generally treated as a condiment or ingredient.
Perhaps I don't know enough about the culinary arts, but to me, this sentence doesn't make much sense. The word "although" indicates an apparent contradiction, but I don't see how being a root even appears to contradict being a condiment or an ingredient. --Tanner Swett (talk) 20:16, 21 May 2010 (UTC)
replies: text: Agreed.  I deleted that line. It was confusing and unnecessary. –BMRR (talk) 22:18, 21 May 2010 (UTC)
thread_title:  Confusing sentence 

message: "It will keep for months refrigerated but eventually will start to darken, indicating it is losing flavour and should be replaced"
although the first part of this is true, the last part is opinion and instructional. If someone could finds some non-industry supportive sources, i guess it would be okay, but as it stands I don't think it is very encyclopedic. with sources maybe:
"It will keep for months refrigerated but will eventually, due to oxidation, start to darken. At this point the prepared horseradish is losing it's 'hotness'."
well, damn. now that just sounds silly now that I've written it. But the original should be cleaned up. I will do if I can't find anything but personal preference to back this up. personally I like the sweet old horseradish for different uses such as cocktail sauce, tartar, etc.. Moss Ryder (talk) 07:05, 26 July 2011 (UTC)
thread_title:  Opinion/ advice? 

message: All this article says, is that the root is "large". For an encyclopedia article, I don't think this is specific enough. Dimensions of the root should be included in millimetres.
Etoombs (talk) 13:32, 15 January 2012 (UTC)
thread_title:  root dimensions 

message: Supposedly it was plant of the year - but this year seems to have gone...
http://www.herbsocietydelawarevalleyunit.org/herbOfTheYear.php ---- Bernburgerin (talk) 12:11, 17 March 2015 (UTC)
thread_title:  The third external link doesn't work for me 

message: If you search for "Chraine" it redirects to here, although there is a separate article for "Chrain". I don't know how to fix that but somebody probably shoud. 86.20.66.253 (talk) 09:38, 15 April 2017 (UTC)
replies: text: Peter coxhead (talk) 20:37, 15 April 2017 (UTC)
thread_title:  Chraine 

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thread_title:  External links modified 

message: The first half of this article details how to cook horseradish, not relevant to Wikipedia.  — Preceding unsigned comment added by 73.118.241.67 (talk) 04:15, 19 September 2019 (UTC)
thread_title:  Written like a how-to 

message: I looked up Ma Cohen's and it's an actual business, by having an article with a product with large letters Ma Cohen it's advertising a commercial company which still is extant https://www.macohens.com/ please have a look. ConnieBland (talk) 23:07, 6 November 2019 (UTC)
thread_title:  Ma Cohen's Beet Root Horseradish 

message: HRP, an exzyme, is used extensively in Enzyme Immuno Assays (EIA).  This is a testing method often used in clinical laboratories. I believe it is one of two enzymes readily available for EIA, but perhaps I missed something. 
Can someone find an expert or sources on this.  I'm out of the field for years now. 2601:644:4482:42C0:1091:A511:58E5:FFBF (talk) 10:41, 15 April 2022 (UTC)
thread_title:  Biomedical