Fresh horseradish: Essential oils provide piquant spiciness Horseradish is in season this autumn. The root develops its sharpness when the cells are injured by cutting or rasping. Then enzymes meet mustard oil glycosides and convert them into mustard oils that provide the characteristic flavor. In nature, the essential oils protect the plant from predators. People appreciate the sharp typical taste as an ingredient and side dish.
The horseradish, also called Kren in Bavaria, can set accents in many dishes. A fine horseradish sauce is a wonderful addition to salmon, trout and hard-boiled eggs. For this purpose, the roots are peeled, finely grated and lifted with apple rasps under stiff whipped cream. The root vegetables also go well with vegetarian dishes with beetroot and chicory.
The more fresh the horseradis
h, the more intense its spiciness. With a little lemon juice the root stays nice white. Horseradish is best used raw or added to the food at the end of the cooking process. Because of the heat, the aroma is lost. The horseradish( Armoracia rusticana) is native to Eastern and Southern Europe and belongs like the mustard to the family of cruciferous vegetables( Brassicaceae).The perennial reaches a height of over one meter, and the root can be 30 to 40 cm long and 4 to 6 cm thick. Horseradish has been known as a medicinal plant since the 12th century. It is said to stimulate the appetite and to stimulate the circulation. In addition, the root vegetables provide the body with B vitamins and vitamin C, calcium, potassium, phosphorus and iron. The mustard oils contained have antibacterial properties.
Fresh horseradish is much more enjoyable than glass. Therefore, you should take advantage of the season in late autumn. Grab juicy roots in one go. The horseradish, wrapped in plastic wrap, can be stored in the vegetable compartment of the refrigerator for several weeks.
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even harsher than the German is the Japanese horseradish( wasabi).Fresh produce is difficult to find in Germany. Alternatively, green wasabi pastes can add piquancy to sushi and other fish dishes. However, German and Japanese horseradish should be used sparingly, so that one's enjoyment does not bring tears to the eyes. Heike Kreutz, aid
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