Horseradish

Description

This is a perennial herb, so luxuriant that it easily becomes invasive, whose large leaves rise up to one metre in height and within a couple of years form a large bush. ROOT: This is the most interesting part of the plant and, although horseradish is a perennial, it is normally harvested at the end of the first year of cultivation; yellowish-white in appearance, fleshy, but above all elongated, horseradish roots have a very pungent taste, similar to that of mustard, and make a very healthy condiment.

Leaves

The large elongated leaves, of a fine bright green, in spring, that is, when they are tender, are excellent for flavouring salads.

Cultivation

Cultivation is very simple, as horseradish adapts to any type of soil, provided it is deeply worked.

Exposure

Horseradish prefers a sunny position.

Propagation

Propagating this plant presents no difficulty: it is enough to bury vertically, at a depth of about five centimetres, a piece of root about ten centimetres long. This should be done in spring or autumn

Growth

Horseradish is not suited to growing in pots indoors and likes to be thinned out when it becomes too dense.

Harvesting

The roots are preferably harvested in autumn and, since they penetrate as much as thirty centimetres or so into the ground, a spade is needed to dig them out.

Storage

The roots are usually, once well cleaned, are placed in white wine vinegar, either whole, or grated or sliced, but they can also be frozen, kept in sand in an unheated room, or dried.

Properties

IN THE KITCHEN: The pungent flavour of this root is particularly appreciated in central and northern Europe, but it deserves to be rediscovered everywhere for its excellent properties. Horseradish is a masterly accompaniment to boiled meats, but it is suitable for flavouring any dish, it stimulates digestion and has a protective effect on the intestine.

Beauty

The juice of the root, mixed with white wine vinegar, fades freckles.

Health

The freshly harvested root contains calcium, magnesium, sodium and vitamin C, and it also has antibiotic and depurative properties.

Curiosity

The benefits of horseradish do not end here: the leaves, finely chopped and mixed into dogs' food, act as a vermifuge and as a tonic. The leaves, when boiled, also produce an intense yellow dye. For keen growers: if clumps of horseradish are planted next to potatoes, the tubers will be stronger and more resistant; finally, apple trees should be sprayed with the root infusion, diluted with three parts water, to keep parasites away naturally.