Here’s one of those hard-to-answer questions that came my way. I sought the help of one of my Armenian Kitchen buddies, who provided the answer below. Please take a look, and if any of you can shed some more light on this topic, I’m all ears!The QUESTION:
“Hello: This is a question regarding an Armenian spice. My grandmother called it "hren" phonetically with a guttural ‘ghr’ sound. I believe it is a type of basil or marjoram. Can you clarify this for me and also let me know if there are seeds for this?”An ANSWER:
‘Hren’ definition submitted by Ara Kassabian:Regarding ‘hren’, this is what I have found: According to the Malkhasian dictionary (the closest thing to the Oxford English Dictionary for Armenian), "khren" (variants: jakhuk, dzovaboghk, wild beet, kren) is the Armenian word for cochlearia armoracia (horseradish). Wikipedia: http://en.wikipedia.org/wiki/Horseradish.
FYI, the Malkhasian is now searchable online, thanks to nayiri.com.It sounds like this is what (the reader) is looking for. I never knew the name before, but I guess I know now! :-)