Horseradish Can Kick Like A Mule

Flavors - Horseradish Can Kick Like A Mule

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Armoracia rusticana,

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Flavors

A. Lapathifolia

Cochlearia armoracia

Appearance

Horseradish is a pungent perennial herb, possessing elongated fleshy roots, large common leaves and a garland of white-colored flowers with four petals. Leaves might have a fern-like appearance with some fingers on each side or look like an elongated oval. They invent to about 50cm (18″) and can be used as an absorbing and beneficial expanding to any flowerbed.

History

Horseradish is botanically known as Armoracia lapathifolia and A. Rusticana, and is idea to be indigenous to Russia or Hungary. It is associated to the mustard family; and consequently has a sharp taste and aroma. The "horse" label describes the dimensions of the root as well as its pungency and was applied to tell it apart from other (unrelated) radishes. At one time, horseradish was referred to as "German mustard."

Used for centuries, horseradish is one of the five symbolic bitter herbs commemorated in the Jewish Passover Seder.

Usage

Although the roots are ordinarily used, young leaves give a refreshing bite to a leafy salad.

Medicinal usage:

Horseradish is stimulating and lowers fevers by escalating perspiration, it offers antibacterial properties and aids localized circulation.

Internal use

Horseradish is used internally for lung and urinary infections, as well as joint disease, gout pain and sciatic pain and for general weakness. The roots are widely-used in manufacture a beloved condiment and the fresh leaves can be used in salads. External use External application of horseradish aids circulation and is it used as a poultice for infected wounds, rheumatism and bronchitis. It is used to soothe chilblains. The regenerative and anti-bacterial impact of horseradish validates its use on blemished, oily skin - also used as a hair tonic to promote growth. Please note that this is a robust pungent herb and may cause skin reaction.

Aromatherapy and considerable oil use

The considerable oil extracted from the root is classed as dangerous.

Basic protection precautions and warnings

The fresh juice may be irritating on the skin and extreme care needs to be exercised when being applyied. It is strongly recommended that a reduced attention be used when applied to exposed skin.

Propogation

Pick a sunny, weed free location with soil pH in the range 6.2-6.7. Horseradish is an exceptionally vigorous plant and given a small amount of attention, will prosper in most organery locations. A 130cm (4ft.) row will withhold 5 plants. Allow for 90cm (3ft.) in the middle of rows. Excavate a trench of 30cm (12″) wide and 45 cm (18″) deep. Fill with organery compost and loose soil to allow the roots to spread easily.

My rootstock - obtained 5 years ago - consistently yields some 25 to 35 plants after splitting the mature plant. They are so prolific that everyone has their own harvesting method. Mine is to harvest soon after 2nd season shoots reach 5cm (2″.) in height. You harvest the advanced root from season 1 and they are truly split at this stage.

Preparation

Horseradish is best used newly grated and raw.

Cleanthe roots using a stiff brush and take off the dark skin before using horseradish.

In larger roots, the core might be fibrous and bitter. take off and discard the core, along with any green spots.

Horseradish is similar to the allium house - the smaller it's chopped or grated, the more pungent the flavor.

When grating horseradish, use a food processor. Cut the peeled root into small pieces and pulse to the adored consistency. The fumes will be quite strong and may truly burn your nose and eyes. Make sure you open a window, take off the lid at arm's length, and turn your head aside when removing the lid.

For a do-it-yourself ready horseradish, just add white vinegar and salt to taste whilst processing. Keep inside a lidded glass container inside the refrigerator for practically 6 weeks.

Horseradish Sauce

A.

2/3 cup sour cream 1/4 cup mayonnaise 1 tsp Dijon mustard 2 tbsp ready hot horseradish, or to taste 1 tbsp chopped chives salt and fresh ground black pepper to taste

Combine all ingredients and mix well. Cover and refrigerate for 60 minutes to blend the flavors. Serve chilled.

B.

Fold 1 Tablespoon fresh grated horseradish into some stiffly-whipped heavy cream and salt to taste for a first-rate horseradish sauce to accompany beef dishes. Dill is also a tasty addition.

If you want to withhold the spicy zing of horseradish in cooked dishes, add it at the end of the cooking process, after the dish has been removed from the heat.

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