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Topic: Horseradish

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	Horseradish: A Root with Roots
		During the Renaissance, horseradish consumption spread from Central Europe northward to Scandinavia and westward to England.
		By the late 1600s, horseradish was the standard accompaniment for beef and oysters among all Englishmen.
		It was common in the northeast by 1806, and it grew wild near Boston by 1840.
	www.horseradish.org /history.html (583 words)

	HORSERADISH (Site not responding. Last check: 2007-10-25)
		The reported life zone of horseradish is 5 to 19 degrees centigrade with an annual precipitation of 0.5 to 1.7 meters and a soil pH of 5.0 to 7.5 (4.1-31).
		The intense pungency and aroma of horseradish is the result of isothiocyanates released from the glucosinolates sinigrin and 2-phenylethylglucosinolate by the naturally occurring enzyme myrosinase (6.4-103, 14.1-7).
		Horseradish is generally recognized as safe for human consumption as a natural seasoning and flavoring (21 CFR section 182.10 [1982]).
	www.hort.purdue.edu /newcrop/med-aro/factsheets/HORSERADISH.html (600 words)

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