Thought 4the day: Times are hard all round and many people are having to give up their long time friends but it hits you harder when you hear a local sanctuary are having to close their gates :o( All that had work and love and time. If anyone out there can help them by adopting a horse or pony and making a one off donation please email us and we will help them and you find a match. Please go by our donation guidelines on our rehoming album as they need every penny guys and contracts will also be made for the horses and ponies security...
Fact 4the day: Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to south eastern Europe and western Asia, but is popular around the world today. It grows up to 1.5 metres (five feet) tall and is mainly cultivated for its large white, tapered root.
The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens, loses its pungency, and becomes unpleasantly bitter when exposed to air and heat.
Horseradish has been cultivated since antiquity. According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold. Horseradish was known in Egypt in 1500 BC. Dioscorides listed horseradish under Thlaspi or Persicon; Cato discusses the plant in his treatises on agriculture, and a mural in Pompeii shows the plant. Horseradish is probably the plant mentioned by Pliny the Elder in his Natural History under the name of Amoracia, and recommended by him for its medicinal qualities, and possibly the Wild Radish, or raphanos agrios of the Greeks. The early Renaissance herbalists Pietro Andrea Mattioli and John Gerard showed it under Raphanus.
Both root and leaves were used as a medicine during the Middle Ages and the root was used as a condiment on meats in Germany, Scandinavia, and Britain. It was taken to North America during Colonial times.
William Turner mentions horseradish as Red Cole in his "Herbal" (1551–1568), but not as a condiment. In "The Herball, or Generall Historie of Plantes" (1597), John Gerard describes it under the name of raphanus rusticanus, stating that it occurs wild in several parts of England. After referring to its medicinal uses, he says: "the Horse Radish stamped with a little vinegar put thereto, is commonly used among the Germans for sauce to eat fish with and such like meates as we do mustarde."
Where the English name horseradish comes from is not certain. One theory is derivation from the old German word "Mähre" (ahd, meaning female horse, where misinterpretation of the German name Meerrettich ("sea radish") became Mährrettich ("mare radish"). Despite the name this plant is poisonous to horses.
Quote 4the day: Love is in the heart of our horse and peace of mind in their soul the trust that comes is priceless