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The Horseradish Tree has nothing to do with horseradish. It is not related to the horseradish plant at all.

In its first year, the tree can grown 10 feet (3 metres) tall, and in subsequent years will reach up to 35 feet (10 1/2 metres.) In its first year, it starts blooming with soft yellow flowers, which then produce pods growing six inches (15 cm) to 4 feet (1.2 metres) long.

Just about every part of the tree can be eaten, except the bark, which is toxic.

When picked young, leaves from the tree taste like mustard and can be either eaten raw, or cooked as a green. They are high in protein, calcium, potassium, and Vitamins A and C.

The flowers can be also eaten if cooked first. They are high in calcium and potassium.

Young pods can be cooked as you would a green bean. They taste like horseradish.

Matured pods can be stewed, though you eat them like artichoke, scraping the inner pulp off against your teeth and discarding the rest. When cooked, the taste and texture are closer to okra.

The peeled root tastes something like horseradish.

Inside the pods are seeds that can be pressed to produce an odourless edible oil that won't turn rancid. The seed is also used to purify water.

Nutrition
Leaves, boiled, drained: Per 1 cup, chopped: 25 calories, .4g fat, 4mg sodium, 2 g protein, 5g carbohydrates

History
Horseradish Tree is native to northern India. It is now grown throughout the tropics.

Also called:

See Also:

Horseradish

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Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Horseradish Tree, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables