Also: horseradish is also called horseradish, farm mustard, meat cabbage, pepper root, throat cleaner and forest radish. In Bavarian, Franconian and also Austrian

In the speaking area, however, he mainly hears the name horseradish.

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Description:

The horseradish is one up to 1.20  m tall perennial that prefers deep soils and belongs to the cruciferous family. The horseradish stick turns 30  until  40  cm long and 4  until  6th  cm thick. The root, which has side shoots at the end, is light yellow on the outside and whitish on the inside. In spring, the horseradish root sprouts large leaves and from May small white flowers in panicle form bloom.
The root of the horseradish is used as a spice.

The horseradish originally comes from Eastern and Southern Europe, but there is also a variety from Asia, the Japanese horseradish which is becoming more and more popular under the name "Wasabi". This is significantly hotter than the European horseradish and has a light green color.

Harvest time

The horseradish root is harvested from autumn to spring.

Offer forms

Fresh horseradish is available in stores from late September to April, with the main season running from October to early November. When shopping you should make sure that the horseradish has grown as straight as possible and is sold whole. Sliced horseradish dries out too quickly. The meat should be as white as possible and not have any gray stripes.

A fresh horseradish root can be kept for up to 12 months at high humidity and temperatures of 0-1 °.

The grated, preserved roots in tubes and glasses, on the other hand, are available in delicatessen and grocery stores all year round.

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ingredients

Mustard oil glycosides , sinigrin and vitamin C.

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Taste and smell

The horseradish root is odorless in its raw state, but if it is cut or rubbed, it gives off a pungent odor that is irritating to tears. Responsible for this is allyl isothiocyanate , the reaction to cell damage enzyme atic from Sinigrin forms.

The sharp, mustard and nut-like taste of horseradish is due to the mustard oils it contains. These essential oils are highly volatile, so horseradish looks and tastes best fresh.

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Cooking and kitchen use with typical dishes

It is best to use the horseradish root fresh. To do this, you should wash and peel the area you want to use beforehand. Then process the roots quickly, preferably rubbing them so that they don't lose too much flavor.

Horseradish is considered a typical German kitchen spice abroad (moutarde des allemands).

It should not be cooked as it will taste dull and bitter.

Salad:  Beetroot, horseradish dressing with seafood salads, bell pepper and apple salad, tomato salad
Soups: apple horseradish soup, potato horseradish soup, vegetable stews: roast beef, boiled beef , boiled brisket, cooked pork neck, Frankfurt or Vienna sausage , ham (smoked), grilled meat, fish aspic:          as horseradish salts with steamed or grilled fish, smoked fish such as salmon or trout                                                                                                

Sauce:, cranberry horseradish cream horseradish sauce, Sahnemeerrettich-, Meerrettichsenf-, Apfelmeerrettich-, Cumberland sauce with wild, cocktail sauce, dips Other: freshly grated horseradish, horseradish flavored cottage cheese or cream cheese as a spread, Carlsbad cuts = toast spread with a little butter, Cover with ham and brush with horseradish, place a slice of cheese on top, put flakes of butter on top, for pickling vegetables

Use within dietetics

The horseradish is said to have been used first as a medicinal plant and only then as a spice. Nowadays, horseradish is used to strengthen the body's defenses and protect against colds.
Like many hot spices, horseradish stimulates the appetite, promotes circulation and lowers blood pressure.

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