Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to south eastern Europe and the Arab World (western Asia), but is popular around the world today.
Horseradish is sold fresh, but is more often available grated. Dried, flaked and powdered horseradish is also sold and this retains its pungency more fully than the grated form which is stored in vinegar.

Culinary use:
Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. The leaves of the plant, while edible, are not commonly eaten, and are referred to as “horseradish greens”.
Horseradish sauce is made from grated horseradish root, vinegar and cream. It is usually served with roast beef but can be used in a number of other dishes also, including sandwiches or salads.

Medicinal uses :
Known to have diuretic properties, the roots have been used to treat various minor health problems, including urinary tract infections, bronchitis, sinus congestion, in growing toenails and coughs

Flavour :
The taste is very strong, very hot and sharp. When intact, the root has little aroma.

Other names :
Great Raifort.
Horse Plant.
Mountain Radish.
Red cole.

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