Classical Greek name for the horseradish.
Large perennial to 1 m or so tall, generally treated as an annual for cropping, with fleshy fusiform roots. Leaves at base to 50 cm long ovate to oblong, dock-like, sometimes dissected, teeth rounded or pointed; stalk to 30 cm long. Stem leaves stalkless or nearly so, lower ones often dissected. Flowers in long, crowded clusters, white; petals 5-7 mm long. Virtually sterile plant with fruits rarely setting. [Cochlearia armoracea L.]
SE Europe
Long cultivated for the grated roots which are the source of horseradish sauce used on meat dishes.
Source: (1997). Brassicaceae. In: . Horticultural Flora of South-eastern Australia. Volume 2. Flowering plants. Dicotyledons. Part 1. The identification of garden and cultivated plants. University of New South Wales Press.
