To name just a few of the active ingredients of horseradish: vitamin C, potassium, vitamin B1, B2 and B6, iron, calcium, magnesium and phosphorus.
But there is also a saying that says, “Radish is worth as much as lead, beets as much as silver, and horseradish as much as gold.” Horseradish is a perennial plant with green leaves, a white root, and a severe taste. It originates from the Mediterranean and western Asia. Horseradish root is most often used in the diet, and the young leaves of the plant, which have a slightly spicy taste, are also extremely tasty.
Thanks to ingredients that include vitamin C, potassium, vitamin B1, B2 and B6, iron, calcium, magnesium and phosphorus, horseradish is exceptional not only for gourmet pleasures but also as a medicine. Its healing properties were known to the ancient Greeks as early as 1,500 BC, and they used it to relieve back pain. Horseradish is a great addition to various dishes, especially fatty foods, because it helps to digest it easier, while cleansing the body, speeds up metabolism, eliminates fatigue, and is most recommended for diabetics. Stimulates the reproduction and development of beneficial bacteria in the gut.
Horseradish juice destroys herpes bacteria, salmonella, tuberculosis as well as many fungi that are parasites in humans and plants. Improves digestive function by stimulating the secretion of gastric and intestinal juices, bile and pancreatic enzymes. Horseradish also stimulates the liver, heart and blood flow, and is also an excellent diuretic and helps with rheumatism. Fresh horseradish root can be used throughout the year, of course, if it is buried in moist sand in time or stored in the basement. If you have a larger root, you can grate the required amount of horseradish, and wrap the rest in aluminum foil and store in the refrigerator in a vegetable box.
If you want your grated horseradish to stay fresh even after three weeks, mix it with a teaspoon of sugar and 4 tablespoons of lemon juice or vinegar and keep it in the fridge.
How can we recognize good horseradish?
It is best freshly picked, and you will recognize it by its slightly moist and firm. Avoid roots that are wrinkled and soft because they have probably been standing for some time.
A few more secrets and helpful tips
• The easiest way to peel horseradish root is with a vegetable knife, and grate it with an ordinary scraper.
• Do not leave the cleaned horseradish for a long time, as it will darken quickly. It is recommended to prepare it immediately before use, as the aroma and burning taste quickly disappears if grated for too long.
• If you want the horseradish to be less burning, keep the peeled root in milk for one hour, then grate it. You can also soften the aroma and smell with grated apple.
• If you put too much horseradish in your mouth, you can alleviate its burning taste with a piece of bread under your nose.