Taste properties of horseradish known to mankind for a long time. Even in the times of Kievan Rus, it was consumed daily with hot and cold dishes. Due to its high fertility rates, it was accessible to the poor and was used as a basis for cooking in aristocratic families..
Over time, reviews of the amazing plant and its specific taste spread throughout the European continent. Horseradish began to be in demand in world culinary, and its taste was often supplemented with food..
Useful properties of horseradish
Other useful components of the plant are essential oils, volatile production, carbohydrates and mineral salts. Due to the rich vitamin composition and excellent taste, it is used:
- In cooking. Crushed horseradish is used for cooking seasonings and sauces. In summer, the root and leaves of the plant can be used for canning vegetables;
- In folk medicine. The plant is valued for its antimicrobial and bactericidal properties. It is used to treat angina and infectious diseases. The use of infusions based on horseradish, allows you to get rid of stones in the bladder, to overcome hypertension, helps to treat burns, improves appetite and intestinal activity;
- In cosmetology. Gruel from the root of the culture helps to reduce pores, they have whitening properties, and therefore help to get rid of freckles and age spots..
How to choose and prepare stocks
Horseradish stocks are advisable to do in late autumn, because it is then that the plant is fully formed and is suitable for further processing. You need to choose a root with a diameter of 4 – 5 cm and a length of about 40 cm. The plant must be cleaned of tops (at a height of 2 cm) and side shoots.
It is recommended to store the plant in a wet room (80 – 90%), at a temperature not higher than + 1 ° C. For storage it is better to use wooden boxes with sand. Pour a small layer of sand on the bottom of the box, lay out the roots, placing them so that they do not touch each other, and again pour a layer of sand.
Such placement will avoid mass rotting culture. Periodically it is necessary to spray sand with water. Pull horseradish as you use it, preferably two days before processing, soak the plant in cold water.
Some people think that it is better to cook stocks for the whole winter right away. However, this is wrong, because horseradish without the use of preservatives is able to retain its sharpness for no more than one month, and then under the condition of storage at low temperatures and in a tightly closed container.
Home Cooking Recipe
Homemade horseradish has a mild and delicate taste, which is accompanied by unexpected piquancy. It can be served with fish and meat dishes. The use of the product will give a spicy taste shcham, solyanka and skewers.
To prepare a snack at home, you need to select the roots with a thickness of about 3 cm in diameter. Clean the prepared product from the ground with a knife and rinse with cold water..
To cook horseradish at home, you need the following ingredients:
- Peel of one lemon;
- Sour cream.
Before you start cooking, you need to take a glass jar and pour cold, boiled water on the bottom. Chop the roots of the plant on a fine grater and spread as rubbed into a prepared jar.
Subsequently, add sugar to taste and a pinch of salt. The dish gets a special taste if honey is added instead of sugar. Separately, rub the lemon zest and add to the jar.
The prepared mixture should have a pasty consistency, if necessary, you can still add water. This appetizer retains its spiciness for two days. It must be stored in the refrigerator in a tightly closed container..
Before serving 1 tbsp. l horseradish must be diluted 1 tsp. sour cream. To make the dish more attractive, it can be enriched with chopped green onions.
Horseradish with beets
Among the large number of recipes for which you can cook horseradish at home, the place of honor is occupied by the classic version of the dish with red beets. At the same time horseradish seasoning does not lose its taste and has a good red color. For its preparation you will need:
- 0.5 kg horseradish;
- 0.5 tbsp. l salts;
- 1 tbsp. l Sahara,
- 5 tbsp. l vinegar;
- 150 ml of water;
- 150 ml of beet juice.
Root must be grated on a fine grater or grind in a meat grinder.
Boil water and add salt, sugar and vinegar. Stir marinade with grated horseradish and add beetroot juice..
Put the prepared dish in a glass dish, close the airtight lid and leave to stand for 24 hours..
The recipe of preparation of horseradish for the winter
For a long time, horseradish was an integral attribute on every table, it symbolized health, strong family relations and protected traditions. In summer, the leaves of the plant can be used for the preservation of cucumbers, which, thanks to this component, become crispy and not crumbly. In winter, the beneficial properties of this product can be used to prevent viral diseases..
Stock up on horseradish for the whole next year is better in the fall, since it is at this time of the year that it is juicy and has healing properties. It is best to store the root in low temperature conditions, in a room with a high level of humidity. However, if it is not possible to store the product, then you can prepare horseradish for the winter, in the form of powder or preservation..
One of the alternative procurement options is drying the product. To do this, you need to clean the root from the ground, rinse with running water and dry with paper towels. Ready to grate the root on a fine grater (or grind in a meat grinder) and dry in the oven.
Grind the resulting product in a coffee grinder, pour the powder into dry jars and roll up. Subsequently, the mixture can be used as a seasoning for various dishes..
Another popular recipe is the preparation of horseradish seasoning with vinegar. For its preparation it is necessary:
- 500 ml of water;
- 40 g of salt;
- 80 g sugar;
- 30 ml of vinegar.
Bring water to a boil, add salt, sugar, vinegar and set to infuse. A day later, mix the marinade from 1 kg of grated horseradish and roll metal lids.
Some secrets of harvesting plants
In practice, there are several recommendations that need to be taken into account when harvesting a culture for consumption, these include:
- Tips for selecting plants. For long-term storage, it is necessary to select only a solid, non-dull and succulent root, which has no damage;
- Optimum storage conditions. It is best to store the plant in a box of sand, in low temperature conditions and at high humidity. Once a week, a deluxe box with water, so that the cornices in the sandbox would stumble, save a fresh look;
- Preparation for harvesting. To make the future dish tasty and juicy, the root must be soaked for 2-3 days in cold water before use. With this morning and evening water change;
- Recycling root. A significant problem for most gourmets, there is a procedure for shredding horseradish. To simplify it, you can use gauze bandages, but it is best to tie a plastic bag on the neck of the meat grinder, the crushed product will immediately fall into the bag, and will not irritate the sense of smell. In addition, it is recommended to wear gloves, because prolonged exposure to aggressive substances, can lead to burns on the fingers;
- Use of the product. If there is vinegar in the dish, then horseradish can be stored for a month, if not, then it is better to eat horseradish for two days, as it quickly loses its taste properties..
Successful to you preparations from horseradish!