BOTANICAL NAME: Armoracia rusticana syn. A. lapathifolia
COMMON NAME: Horseradish
FAMILY: Brassicaceae syn. Cruciferae
ORIGIN: Eastern EuropePLANT DESCRIPTION
A perennial to 1.5m high on a tapering, fleshy taproot to 60cm long and 5 cm thick, it has large basal leaves, 30-100 cm long, with toothed margins.
Leaves are unusual in that, two, quite different; leaf forms can appear on the same plant. Some are scalloped, wavy leaves, while others can be very deeply cut. The white flowers appear mid-summer to mid-autumn, flower stems rise higher than the leaves. Clusters of small, four-petalled, white flowers set at the stem terminals. Rarely, are seed viable
Food; the fresh roots are used for flavouring meats, vegetables and pickles. They are also processed into sauce and vinegar. Young leaves have a pleasant flavour and can be added to salads or cooked. Roots can be brought indoors in winter and forced into producing white, tender, sweet leaves. In Germany, sliced roots are cooked like parsnips.
GROWING REQUIREMENTS
Horseradish is an extremely powerful stimulant to the body. Hot compounds are released when the root is cut, or by chewing the root, which activates an enzyme action. During the Middle Ages, the whole plant was valued as medicine and condiment. Horseradish was one of the great spring cleaning herbs to revitalise the body after winter.
PREPARING HORSERADISH
COOKING WITH HORSERADISH
With its pungent aroma and heady flavour, horseradish is the perfect match for traditional roast beef, pork or rich oily fish. it adds extra zing to creamy mashed potato and can make an interesting addition to a bloody mary. Although the intact root has little aroma, the impact comes when it is cut or grated and the plant cells break down. The fresh grated root will lose its colour and pungency if not used immediately or mixed with vinegar, so its best to grate and add just before serving. its flavour also dissipates quickly once exposed to heat so if you want that bite, add it at the end of the cooking process
With Fish - combine 1 tbsp grated horseradish, 1 grated apple & 1 cup mayonnaise. this is excellent with smoked salmon local smoked trout.
Beetroot & horseradish relish - Beetroot and horseradish have a natural affinity. Boil or bake 350g beetroot until tender and finely chop or grate. Add 200g grated horseradish, 75 ml white wine vinegar, 2 tbsp Castor sugar and mix well. serve with meat fish or as a sandwich spread
Crispy Potato Cakes with Horseradish - grate boiled and cooled potatoes and i grated onion and toss in flour . then Stir in 2 beaten eggs, 3 tbs grated horseradish, lemon zest, chives, salt, and pepper until well-combined. Spoon about 2 tbsp mixture in non stick pan & shallow fry and drain on paper towels
USES
Food; the fresh roots are used for flavouring meats, vegetables and pickles. They are also processed into sauce and vinegar. Young leaves have a pleasant flavour and can be added to salads or cooked. Roots can be brought indoors in winter and forced into producing white, tender, sweet leaves. In Germany, sliced roots are cooked like parsnips.
GROWING REQUIREMENTSIt tolerates damp soils and grows vigorously. It does best in temperate climates, to the point of becoming an 'edible weed' in some gardens. In warmer, more humid areas it can still be productive but is prone to attack by caterpillars in autumn
It should be planted in a permanent position and not disturbed as new plants will arise from any broken roots and it would quickly become invasive if cultivated.
Recommended Planting Time: Sring Best planted at soil temperatures between 10°C and 25°C.
Space plants: 50 cm apart
Harvest in 16-24 weeks. Some improvement in flavour if left till after frost Propagate by root division in spring or autumn
PREPARING HORSERADISHIn larger roots, the core may be fibrous and bitter. Remove and discard the core, along with any green spots.
Horseradish is like the allium family -- the finer it is chopped or grated, the more pungent the flavor.
When grating horseradish, it is easiest to use a food processor. Cut the peeled root into cubes and pulse to the desired consistency. The fumes will be quite strong and can actually burn your nose and eyes. Be sure to open a window, remove the lid at arm's length, and turn your head away.
COOKING WITH HORSERADISH
When serving horseradish, do not use silver. Horseradish will tarnish silver.
With its pungent aroma and heady flavour, horseradish is the perfect match for traditional roast beef, pork or rich oily fish. it adds extra zing to creamy mashed potato and can make an interesting addition to a bloody mary. Although the intact root has little aroma, the impact comes when it is cut or grated and the plant cells break down. The fresh grated root will lose its colour and pungency if not used immediately or mixed with vinegar, so its best to grate and add just before serving. its flavour also dissipates quickly once exposed to heat so if you want that bite, add it at the end of the cooking processPreserved Horseradish - scrape or peel skin from 2-3 roots, chop into small pieces and place in food processor with a little water. process to a fine consistency ass 2 tbsp white wine vinegar, 1 tbsp sugar and 1/2 tsp salt & mix well. You can preserve this, simply spoon the mixture into to small sterilized jars, seal with a lid, it will however loose its pungency after some time.
Roast beef accompaniment or as a sauce with beetroot, new potatoes or green salad.- combine grated horseradish, sour cream or cream, squeeze of lemon , dill and salt & pepper to taste.
With Fish - combine 1 tbsp grated horseradish, 1 grated apple & 1 cup mayonnaise. this is excellent with smoked salmon local smoked trout.
Beetroot & horseradish relish - Beetroot and horseradish have a natural affinity. Boil or bake 350g beetroot until tender and finely chop or grate. Add 200g grated horseradish, 75 ml white wine vinegar, 2 tbsp Castor sugar and mix well. serve with meat fish or as a sandwich spread
Crispy Potato Cakes with Horseradish - grate boiled and cooled potatoes and i grated onion and toss in flour . then Stir in 2 beaten eggs, 3 tbs grated horseradish, lemon zest, chives, salt, and pepper until well-combined. Spoon about 2 tbsp mixture in non stick pan & shallow fry and drain on paper towels Add 1 Tablespoon fresh grated horseradish to 1 cup applesauce for a piquant condiment to pork dishes
With Pesto - basically an ordinary green pesto with the addition of horseradish cream, lovely mixed through pastas
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