The name horseradish is one of the great linguistic puzzles of the kitchen, leading many to wonder if horses actually eat the inus-clearing taste of horseradish. While it is a member of the hardy Brassica family, its name likely has more to do with a 500-year-old mistranslation than with any equine appetite. In fact, several English words that include “horse” refer to the plant’s size and strength rather than the animal itself. And you were right. Of course a horse would not eat horseradish!
Other Plants With ‘Horse’ In The Name
The word horse, in fact, is used as part of several other plant words, including horsemint, horseparsley, horsevetch, and horsechestnut.
The word horse is used in this way to refer to something large and coarse, or rough. It can also have the additional connotation of strength. The term horseplay has similar origins, referring to a rough and rowdy type of playing with a lot of, uncouth, shall we say, physical contact.
It is possible that horseradish, which is indeed a type of radish, may have been named in this way so that horseradish would mean “large, coarse, and strong radish.”
🔍 More Linguistic Mysteries: > Horseradish isn’t the only food with a name born from a misunderstanding. Did you know the Kiwi fruit was originally called the “Chinese Gooseberry” until a 1950s marketing rebrand changed everything? Read the strange story of how the Kiwi got its name here.
Horseradish History
Horseradish is a member of the hardy Brassica family, making it a direct cousin to the medieval Colewort. While one was bred for its leaves, the other was prized for the defensive chemicals in its root. Horseradish, a member of the same family that brings us cabbage, mustard, and radishes, has been used as an herb for thousands of years. It was grown by the Greeks and is mentioned, as well, in the Bible, being associated with the Jewish festival of Passover.
In Medieval times, horseradish was more typically used as a medicinal than a spice but it eventually began to be used as a spice or condiment in Europe. It spread from the East to the West. England was introduced to it during the 1500s, a bit later than Germany.
It has therefore been suggested and, judging by written sources, it is quite possible, that English speakers were introduced to the root via Germany. The German word for horseradish was Meerrettich, mistaken to be a compound of the words Mahre, meaning mare, or jade, and rettich, meaning radish.
- The Original: Meer-rettich (German for “Sea-radish,” as it grew near the shore).
- The Mistake: English travelers likely heard Meer and thought of the English Mare (a horse).
- The Result: “Mare-radish” quickly evolved into the broader “Horseradish.”
Did the word “colewort” confuse you? Well, perhaps coleslaw doesn’t! The linguistic connections are winding and fascinating. In fact, the word cole is an orphan word, surviving only in coleslaw, while “wort” lives on.
Read More: The Real Coleslaw Origin: 7 Fascinating Facts About This American Favorite
The Three Origins of “Horse”
While the connection to horses seems obvious, etymologists generally point to one of three likely paths that led to the modern name:
- The “Coarse” Prefix: In Early Modern English, “horse” was frequently used as a prefix to denote something large, strong, or coarse. Just as a horse chestnut is a larger, inedible version of a chestnut, a horseradish was simply a “powerful radish.”
- The German Mistranslation: The German word for the plant is Meerrettich (Sea-radish). It’s widely believed that English travelers misheard the German Meer (sea) as the English Mare (a female horse), eventually standardizing the name as “horseradish.”
- The Latin Corruption: Some scholars argue that Meerrettich itself is a corruption of the botanical Latin name Armoricea (meaning “from Brittany”). As the word traveled from the coast into Central Europe, Armor-ic may have morphed into Meer-rettich.
- The Likely Answer: Since the German connection seems tenuous, more credence is lent to the word horse being used the way it is used for other plants which are considered coarse, large, or strong.
🍍 And the “Apple” that isn’t: Just as the Kiwi was a marketing invention, the Pineapple is a victim of 14th-century literalism. Long before the tropical fruit reached Europe, the word “pineapple” actually referred to pine cones. When explorers saw the scaly fruit, they simply reused the name for the only other thing they knew that looked like it. Read how the pineapple “stole” its name from the pine tree here.
The Horseradish Taste
Horseradish roots resemble rough parsnips, and their taste is somewhat like a very strong mustard (also in the same family). They are one to three inches in diameter and can grow as long as twenty inches.
The pungent bite of horseradish comes from an enzymatic reaction involving a sulfur-containing compound called allyl isothiocyanate. Unlike a chili pepper’s heat, which is always present, horseradish uses a two-part chemical defense system. The pungent bite only occurs when the root’s cells are ruptured, allowing the enzyme myrosinase to react with sinigrin to create the volatile allyl isothiocyanate.
Allyl isothiocyanate is the same compound responsible for the irritating effects of mustard oil. It irritates the skin, eyes, and mucous membranes to a high degree. If exposure is high enough.
When inhaled, it irritates and damages the airways and lungs. Conversely, at small doses, it can be used as a counter-irritant and in such remedies as mustard poultices. In horseradish, as in its relatives, this compound helps protect the plant from microorganisms by acting to damage proteins in the organism, eventually disrupting its functions and killing the invader.
The “Mustard Gas” Myth
Because of its intense, stinging effect on the eyes and sinuses, horseradish is often incorrectly linked to Mustard Gas used in chemical warfare. While they share a similar pungent odor, they are not chemically related.
Mustard Gas (sulfur mustard) is a synthetic chemical is bis(2-chloroethyl) sulfide [(CH2CH2Cl)2]. The “heat” in horseradish comes from the unrelated chemical allyl isothiocyanate, a natural compound. This same compound is found in rapeseed, which has led to similar health scares regarding products like Canola oil. You can read more about why these natural compounds are not the same as chemical weapons here.
📚 Further Reading: The Language of Food
If you enjoyed the linguistic history of horseradish, explore these other deep dives into how our food gets its names:
- The Language of Food: Why the way we talk about ingredients is about more than just definitions—it’s about preserving cultural history.
- Redundant Food Names: Is saying “Chai Tea” or “Naan Bread” actually a mistake? Discover why these “repetitive” names are a natural part of how English borrows from other cultures.
- The Real Coleslaw Origin: Trace the journey from the Dutch koolsla to the American picnic staple.