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Horseradish has been cultivated since antiquity. According to , the told that the horseradish was worth its weight in gold. Horseradish was known in in 1500 BC. listed horseradish under Thlaspi or Persicon; discusses the plant in his treatises on agriculture, and a mural in showing the plant has survived until today. Horseradish is probably the plant mentioned by in his under the name of Amoracia, and recommended by him for its medicinal qualities, and possibly the Wild Radish, or raphanos agrios of the . The early Renaissance herbalists and showed it under Raphanus.
Both root and leaves were used as a during the and the root was used as a on meats in Germany, Scandinavia, and Britain. It was taken to North America during Colonial times.
mentions horseradish as Red Cole in his "Herbal" (1551-1568), but not as a condiment. In "The Herball, or Generall Historie of Plantes" (1597), 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. It may derive by misinterpretation of the German Meerrettich as mare radish. Some think it is because of the coarseness of the root. In Europe the common version is that it refers to the old method of processing the root called "hoofing". Horses were used to stamp the root tender before grating it.
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