Horseradish is in season in autumn. The root develops its sharpness when the cells are injured by cutting or grating. In nature, essential oils protect the plant from predators. People appreciate the spicy typical taste as an ingredient and side dish.
The fresher the Horseradish, the more intense its flavor. With a bit of lemon juice, the root stays nice and white. The root is best used raw or added to the food at the end of the cooking process. It loses aroma due to the heat.
Fresh Horseradish offers a much greater pleasure than from a jar. That’s why you should take advantage of the season in late autumn. Grab succulent roots in one piece. The root, wrapped in cling film, can be stored in the refrigerator’s vegetable compartment for several weeks.
Fresh Horseradish is very healthy.
We mainly use the root as a hot spice in the kitchen, but we often forget what healing effects and ingredients it has. The reason for this is the mustard oils it contains. They have a variety of effects on your body:
Pureed and slightly diluted, Horseradish is effective against stomach pain and constipation. The root also stimulates the production of stomach acid and bile after heavy eating, which improves digestion.
The secondary plant substances of the roots cleanse the blood and ensure good detoxification. The mustard oils can destroy bacteria and fungi and are effective against cystitis, colds, and sore throats.
A cloth with grated Horseradish on a painful area helps as a natural pain reliever after 10 minutes. A chest compress relieves colds and relieves painful coughs.
The ingredients: Horseradish is rich in vitamins B1, B2, and B6 and contains calcium, potassium, sodium, and magnesium. Therefore, the root is good for muscles, bones, heart, and circulation and regulates water balance.
Japanese Horseradish – Wasabi
It is even hotter, but it is challenging to find it fresh.
Sushi without Wasabi? Unfortunately, in more than 95 percent of all sushi restaurants, you are served a cheap copy and not real Wasabi instead of the spicy root vegetable. Instead, it is just ground Horseradish mixed with Japanese mustard and green food coloring.
Wasabi is a Japanese rootstock that is also called “water horseradish.” The green root needs a lot of clean water to grow. The taste of Wasabi is also similar to that of Horseradish. So, hardly anyone notices the copy.
You can tell whether it is a copy of Wasabi by looking at what is on your plate.
Real Wasabi is pastel mint green, while the copy is bright green. The taste of the fake paste is somewhat sour and spicy. If it is real Wasabi, you can notice a much more complex, fruity, sweet taste that is not quite as spicy as Horseradish. Wasabi spiciness is easy to endure!
Real Wasabi is expensive because it is challenging to grow. It matures for 24 months and grows wild only on the banks and streams in Japan and the Russian island of Sakhalin. The cost per kg is between US$160 – US$250 and is the main reason why most sushi restaurants cannot afford the expensive vegetables and resort to the cheap version.
Another reason is that a freshly grated root only lasts for 20 minutes. Afterward, the whole taste disappears, which is quite annoying for such an expensive vegetable. So, Horseradish paste gives our sushi an even more spicy kick than real Wasabi and retains its full flavor after two hours.
Horseradish is a cruciferous vegetable that is relatively undemanding regarding soil. It grows almost everywhere, even in partial shade. It particularly likes moist, loose humus. Pieces of roots that remain in the ground continue to grow. It is frugal, requires little care, and does not require fertilizer.
Horseradish, Armoracia rusticana, is widely available. It is fully hardy, vigorous, long-lived, andbest planted in a container to limit its spread.
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Although it wasn’t all heavy, I did want to make sure we had a delicious, healthy, and light Autumn-inspired vegetable salad to balance everything out. Consequently, personally, this salad was also my favorite part of the meal. What dish would you have brought to share at my fall potluck dinner?
Back when Chef Jason Wyrick published a vegan magazine, he shared this recipe for dairy-free cheese with us. He said, “This is a take on a cheese I used to enjoy in the old days. It is creamier than the traditional cheddar I used to have, but the flavor is spot on.”