Horseradish Rustic
Armoracia rusticana p. Gaertn
Horseradish is a perennial rhizome from the family of cruciferous plants. Its homeland is the southeastern region of the European part of Russia, wildly found in the Caucasus and Western Siberia. Slavs cultivated horseradish since the IX century. As a vegetable culture horseradish is grown throughout Europe and in North America.
Description: horseradish is a plant with a two-year development cycle, forming a thick fleshy rhizome with lateral roots. The stem reaches a height of 60-100 cm. The root is golden brown, inside is white, deeply penetrating into the soil. Leaves spear-shaped, dark green, large. The flowers are white, collected in rare brushes.
Mainly cultivated such varieties as of Suzdal, Rostov and of Riga. The varieties Atlant, are medium-ripening with a strong root, and Valkovsky, , which belongs to the late-ripening varieties and is distinguished by white succulent root pulp.
Composition: burning taste is due to essential oil - allyl ester of isocyanic acid, which occurs as a result of decomposition of glycoside synigrin. Etched mustard oil, allyl isothiocyanate, which has a distinctive antimicrobial effect, is released from grated horseradish. In horseradish, the content of vitamin C, carotene, B vitamins, mineral salts( potassium, calcium, phosphorus), sugars, enzymes, asparagine, arginine and glutamine is significant.
Cultivation: cultivated for the sake of a powerful cylindrical fleshy root, which is used as a food and spicy plant, useful for health. It reproduces vegetatively.
This is a frost-resistant and hygrophilous plant. In the Far North, adult plants tolerate frosts to -45 ° C.However, unruly root cuttings are sensitive to freezing -6-7 ° C.The most favorable temperature for growth and development is 17-20 ° C.This light-loving culture, therefore, it is necessary to plant horseradish on open, unprotected areas. It can grow on different types of soils, but the highest yield yields on fertile medium-loamy-non-acidic soils. On heavy clay soils, the roots are strongly branched, quickly coarsen and acquire an excessively sharp sharp taste. On light sandy soils with a lack of moisture roots quickly lose their juiciness. Horseradish does not tolerate overmoistening, especially with stagnant plants, the plants develop poorly and the roots may rot. On acidic soils, liming is necessary. It is best to plant horseradish after crops, under which organic fertilizers were introduced - manure and compost. If you grow horseradish in one place for more than 3 years and leave it unfinished for more than 2 years, it becomes a malignant weed. It is better to excavate the root crop annually in autumn and plant cuttings in the spring of next year. Place horseradish on a specially designated area. The soil is dug deep from the autumn, not less than 30 cm. Autumn tillage is applied up to 6-8 kg of compost or manure, as well as complex mineral fertilizers. In a region with a high level of groundwater it is better to plant horseradish on the towering beds. Planting horseradish is carried out at the rate of 4-6 cuttings per 1 m2.Cuttings are usually harvested in autumn during harvesting. They are planted early in spring in loose soil( late April - early May) with a distance between rows of 45-60 cm. Planting cuttings in a row, laying them at an angle of 45 °, it is better with the help of pegs. The peg is stuck obliquely into the soil and inserted into the resulting well by a slanting cut down the stem. The upper ends of the cuttings are sprinkled with a layer of 3-5 cm. The depth of the hole must exceed the length of the cut by 3-5 cm. The cuttings can be pre-germinated.
Planting horseradish weed, loosen and in dry weather produce 1-2 watering. To the plant is not depleted, it should be 1-2 times per summer to fertilize and cut flower stems.
Medicinal properties: stimulates the secretion of gastric juice, increases appetite, improves digestion and has a diuretic effect. In folk medicine is used for dropsy and stomach disorders. Horseradish has a strong antibacterial effect, destroys microorganisms and bacteria due to the presence of phytoncides in it. This is its property is used in folk medicine, as well as when necessary to preserve food. They are peppered with sliced horseradish roots, which protects the products from spoilage.
Application: the medicinal properties of horseradish are associated with the irritating and stimulating effect of mustard oil, which increases the secretion of the glands of the gastrointestinal tract, increases appetite. However, in acute and chronic inflammatory processes in the digestive system, horseradish is not recommended. Horseradish( in the form of aqueous dilutions of juice) is used for gastritis and intestinal atony, as well as for edema of various origins.
In traditional medicine, the root of horseradish is used for the preparation of rubbing in radiculitis, myositis, arthralgia and other diseases. Water horseradish infusion is used as an antimicrobial for rinsing, as lotions, compresses for inflammatory processes in the oral cavity, pharynx, and pyoderma. Horseradish mash with a grated apple( 1: 1) is recommended to apply on the face with a sluggish porous skin. Roots of horseradish are used to remove freckles and pigment spots.
Horseradish, perhaps the most acute of all spiny-bred cultures. The root has a sharp odor. Its taste is sweet at first, later sharp and burning. Roots of horseradish are used as a seasoning for meat and vegetable dishes, as well as for improving the taste of food concentrates and canned food. Used in sliced or grated form in sauerkraut, with marinating and pickling cucumbers, red beets. The severity of horseradish can be reduced by adding sour cream and apples. It is served with fried meat, sausages, Tatar steak, smoked meat, ham, fat pork, boiled beef, tongue, chilli and roast beef. It is added to various mayonnaises, cottage cheese, yoghurt. These mixtures are fed to fried and boiled meat, fish, meatball, to cold appetizers.
A mixture of grated horseradish with sour cream, cream or with apples, water or wine serves as a good seasoning for fish, especially for carp, cod, eel and salmon, as well as for pouring. Of horseradish prepared a popular sauce. The taste of horseradish can be improved by adding sugar and lemon juice. Horseradish leaves are also used, which are used mainly for salting and pickling cucumbers and other vegetables.
Apple sauce with horseradish
4-6black, 1/4 of horseradish root, 2 tbsp.lemon juice( citric acid solution), 1 tsp.cream, a little salt
Apples peel, remove the core. The root of the horse radish is cleaned, rinsed. Prepared apples and horseradish grated directly into lemon juice, add sugar, cream and salt. Sauce serve to cold boiled meat.
Salad of horseradish, apples and carrots
/ horseradish root, 1 carrot, 3 apples, 1/2 cup sour cream, lemon juice( or vinegar) Horseradish and carrots grate, apple cut into strips, pour with lemon juice, mix. Before use add sugar, salt to taste, pour sour cream.
Salad of horseradish with egg
2 horseradish roots, 2 eggs, 2 tablespoons each.l.sour cream and mayonnaise, 1 tbsp.l.sugar, green onions, dill, parsley Horseradish clean, grate, pour boiling water. In an hour, combine it with chopped egg, onion, dill. Add sugar, salt, mix. Drizzle sour cream, mayonnaise, decorate with leaves of parsley and dill.
Kvass "Petrovsky"
For 4-5 servings - 1 liter of bread kvass, 25 g. Horseradish, 2 tsp.natural honey
Honey dissolve in bread kvass. To make it dissolve better, kvass should be slightly heated. Then tune into it with fine shavings previously cleaned and washed horseradish root. Kvass is well corked and put on the cold for 10-12 hours. At the end of this period, strain it through gauze. Kvass should be served chilled.
Drink with horseradish
Add the grated horseradish and sour cream to the apple juice, mix, squeeze juice from half a lemon and season with salt and sugar. The drink can be prepared in a mixer. The whipping time is 25-30 seconds.