When it comes to root vegetables, horseradish is one of the most popular and widely used. Horseradish may be unfamiliar to some people because of its strong flavor, yet it has a long history of use both in the kitchen and the medicine cabinet. Learning more about the health benefits and uses of horseradish can help people understand why it continues to remain popular in cooking and medicine.
Horseradish, scientific name Armoracia rusticana, is a type of root vegetable related to broccoli, kale, and cabbage in the Brassicaceae family. It is native to eastern Europe, particularly parts of Germany, Poland, and Austria. The leaves of the horseradish plant are bright green and grow up to four feet tall, while the roots are white and can reach up to thirty inches in length.
Horseradish has a sharp, pungent flavor that can be too strong for some. The intensity of horseradish can be attributed to a group of compounds called glucosinolates. Glucosinolates break down into isothiocyanates when they are exposed to water or digestive enzymes, releasing the plant’s sharp flavor and aroma.
In the kitchen, horseradish is most commonly used to create sauces and condiments. It can be found in many prepared mustards, and it is often paired with seafood in sauces and mayonnaise. Additionally, many people enjoy eating a bit of raw horseradish mixed with a tablespoon of sugar, as it helps to bring out the flavor.
In addition to its culinary applications, horseradish has been used for centuries in traditional medicine. The root is thought to have antibacterial, antibiotic, and anti-inflammatory benefits, as well as digestive and diuretic properties. Consuming horseradish may help boost the immune system and relieve pain associated with sinusitis, joint pain, and rheumatism. As with most natural remedies, it is important to speak with your doctor to confirm that horseradish is the best treatment for your needs.
Horseradish can be found fresh in the supermarket and in jarred, prepared forms at specialty stores. When buying fresh horseradish, look for firm roots with bright white flesh. Avoid those with dark spots or cracks, as this could indicate decay. Inspect the leaves as well, ensuring that they are bright green and free of yellow or brown spots.
To store fresh horseradish, wrap the root tight in plastic wrapping and place in the refrigerator, where it will last up to three weeks. Alternatively, horseradish can also be stored in the freezer for up to six months. If you opt to buy a jar of prepared horseradish, store it in the refrigerator after opening and discard after three months if not refrigerated.
When it comes time to use the horseradish, start by peeling off the tough skin using a paring knife. Be sure to wear gloves during this process, as horseradish’s strong aroma can irritate the skin. Then, finely grate the peeled root either by hand with a fine grater or in a food processor. If you find that the horseradish is too spicy, you can add some sugar or a pinch of salt to its fresh or prepared form.
Horseradish is an interesting root vegetable with a long history of use both in the kitchen and the medicine cabinet. Its sharp, pungent flavor can make it a bit difficult to use for those who are not accustomed to it, but a simple recipe and proper storage techniques can help make use of horseradish easier. With its many health benefits and flavor profile, it is no wonder that this root vegetable has remained popular for centuries.
The Journey of Horseradish from Seed to Plate
Horseradish is a popular condiment that adds a spicy, pungent flavor to many dishes. Even though it’s a common ingredient, most people don’t often think about the journey it takes from a seed to our dinner plates. In this blog post, we’ll explore the steps involved in getting horseradish from the garden to your plate, including the soil conditions, harvesting, preservation, and preparation.
Soil Preparation
At the start of this journey, one of the most important steps is soil preparation. In order to grow a successful crop of horseradish, the soil needs to be fertile, well draining, and slightly acidic (around a pH of 6.0 to 7.0). The soil should also be high in organic matter, meaning that it should contain plenty of humus, compost, and other organic material. This helps the soil retain moisture, which is essential for proper growth of horseradish.
If the soil contains a lot of clay or sand, in addition to organic material, it can be amended with the addition of peat moss or compost. High quality compost can also be added to the soil to release nutrients over time. Other amendments may include lime to correct an overly acidic soil, or gypsum to break up clay. It’s important to test the soil before planting to ensure that the pH level is correct and make any necessary amendments.
Order of Planting
Horseradish is most often grown in raised beds which are above the grade of the surrounding soil. This prevents water from pooling in the area around the plants, as horseradish doesn’t tolerate wet conditions. If growing horseradish in an area where the soil is compacted or very sandy, it’s best to till it before planting to open it up for better development of the roots.
When planting horseradish, it’s best to plant it in early spring after the last frost. Plant each root about 1 to 2 inches deep in the soil, in rows spaced about 12 to 18 inches apart. It’s also important to plant in shady areas and avoid direct sunlight, as this can reduce root quality.
Harvesting
Horseradish takes anywhere from 2 to 6 months to mature, depending on planting zone and weather conditions. Generally, late spring to early fall will be the best times for harvesting. When the leaves turn yellowish-green, that is the best indication that the horseradish is ready to be harvested. The roots should appear to be large and white, with minimal branching. To harvest, use a spade or garden fork to carefully dig them out of the ground.
In order to ensure that the horseradish remains fresh and flavorful, it must be processed soon after harvesting. It can be stored unwashed for about a week in a cool, dry place, but for best results it should be prepared and preserved as soon as possible.
Preservation
Once the horseradish is harvested, there are several methods of preserving it, depending on what type of dish is desired. Most commonly, horseradish is grated and then fermented with the addition of vinegar or a combination of vinegar and salt. This creates the condiment familiar to many, which can then be stored in mason jars or sealed containers. For a milder horseradish, it can also be blanched (quickly boiled) and then frozen—this process also helps to preserve its flavor and color.
Alternatively, horseradish can be frozen raw, chopped, or mashed. Chopped horseradish can last up to 6 months in the freezer and still retain its flavor, while larger, intact root pieces can be kept for a year or more. Whichever method is chosen, it’s important to ensure that the horseradish is completely dry before freezing to prevent the growth of mold or other organisms.
Preparation
Horseradish can be added to a variety of dishes, from condiment to a main course. The most common way to use it raw is by grating the root and then mixing it with vinegar and salt. This creates the classic condiment that can be served with a variety of meats, sauces, or vegetable dishes. The grated horseradish can also be mixed with other ingredients to create original condiments and dips.
When a milder flavor is desired, blanched horseradish can be used instead. This is a good option for dishes like soups or sauces, as the heat will be less intense and the flavor more subtle. Finally, horseradish can also be cooked like other root vegetables. Roasting or baking it is a great way to bring out its flavor and texture, and it pairs particularly well with root vegetables such as potatoes, carrots, and turnips.
Conclusion
Although horseradish is often thought of as a condiment, it can be used to enhance many types of dishes. From soil preparation to harvesting, preservation, and preparation, there is a complex and interesting journey that horseradish takes from a tiny seed to the plates of food lovers. As we’ve seen, proper care and attention to detail can yield a delicious crop of horseradish, just waiting to be added to your favorite dishes.
Beta-Carotene | 0.001 mg | |
Vitamin E | 0.01 mg | |
Vitamin K | 0.0013 mg | |
Vitamin C | 0.0249 grams | |
Vitamin B1 | 0.01 mg | |
Vitamin B2 | 0.02 mg | |
Vitamin B3 | 0.39 mg | |
Vitamin B4 | 0.0065 grams | |
Vitamin B5 | 0.09 mg | |
Vitamin B6 | 0.07 mg | |
Vitamin B9 | 0.057 mg |
Calcium | 0.056 grams |
Daily Value 1.3 g
|
Iron | 0.42 mg |
Daily Value 0.018 g
|
Magnesium | 0.027 grams |
Daily Value 0.4 g
|
Phosphorus | 0.031 grams |
Daily Value 1.25 g
|
Potassium | 0.246 grams |
Daily Value 4.7 g
|
Sodium | 0.42 grams |
Daily Value 2.3 g
|
Zinc | 0.83 mg |
Daily Value 0.011 g
|
Copper | 0.06 mg |
Daily Value 0.9 mg
|
Manganese | 0.13 mg |
Daily Value 0.0023 g
|
Selenium | 0.0028 mg |
Daily Value 0.055 mg
|
Total Sugars | 8 grams |
per 100g
|
Palmitic acid (16:0) | 0.06 grams |
|
Stearic acid (18:0) | 0.02 grams |
|
Total Saturated fatty acids: | 0.08 g | |
Oleic acid (18:1) | 0.13 grams |
|
Total Monounsaturated fatty acids: | 0.13 g | |
Linolenic acid (18:3) | 0.05 grams |
|
Linoleic acid (18:2) | 0.29 grams |
|
Total Polyunsaturated fatty acids: | 0.34 g | |
Phytosterols | 0.01 grams |
|
Total Sterols: | 0.01 g |