Eat horseradish, you will be tenacious
From time immemorial, a Russian man of honor on the table was garden horseradish. He entered the folk tales, sayings, proverbs:
Radish horseradish is not sweeter.
Elnik, birch forest than not firewood? - Why the hell is cabbage than food?
Indeed, horseradish is a noble vegetable. Its rhizomes contain essential oil, physiologically active substances with antibacterial properties. The specific smell and pungent taste of horseradish are caused by mustard glycoside, which has a strong bactericidal effect. Horseradish contains salts of sodium, potassium, iron, sulfur, phosphorus, magnesium, copper, manganese, vitamins PP, B2 B2. Its leaves are rich in carotene (115 mg%), vitamin C (up to 200 mg%).
In shredded form, horseradish is an excellent seasoning for meat, aspic, poultry. The horseradish leaves used as a spice for pickling cucumbers give the product strength and crispness, enrich it with vitamins, eliminating pathogenic flora and mold. In addition, horseradish stimulates appetite, improves intestinal activity, stimulates the formation of vitamin B in the body. However, it is recommended to use it in moderate doses, since it can irritate the mucous membrane of the stomach and intestines.
Is there any horseradish in your garden? Not? Well, of course, many lovers, like you, do not get horseradish at home, fearing that it will drown out other vegetables. It is more convenient to use for pickling and cucumbers and mushrooms leaves torn off the road or in wastelands. And in vain, environmentally friendly products can only be obtained at home on the site. Moreover, now there are breeding varieties of horseradish Atlant and Tolpu-hovsky, characterized by powerful development and juiciness of rhizomes. For many years I have been growing horseradish, harvesting thick rhizomes for the winter, and shiny, large, clean leaves go into pickles.
To curb horseradish activity, you need to know its biology. Horseradish grows well on loamy or sandy loam soil, photophilous, but tolerates shaded areas. Favorable temperature for its growth and development of 17-20 ° C, a higher plant inhibits. In one place, horseradish can grow 5-10 years. In the middle lane, it propagates by root offspring and root cuttings. In some years with high solar activity, flower plants with small white flowers that have the scent of left-handed can form in its plants older than 2-3 years. By the end of the season, some pods even form on such plants, but the seeds in our zone do not ripen, even if they are formed. If you sow these seeds, they will either not sprout or will have very low germination. Seeds ripen only in the south of our country. The resulting flower stalks are best removed so that they do not deplete the rhizome, which also coarsens when they appear.
A powerful horseradish rhizome is a horizontal underground stalk, the surface of which is covered with outgrowths like warts - numerous sleeping buds are concentrated in them. In the rhizome, reserve nutrients created during photosynthesis in the leaves are deposited. Horseradish accumulates the largest amount of nutrients by October, when we usually dig roots.
With the onset of winter, the aerial parts of the remaining plants overwinter die off, and the underground ones go into a dormant state. Of course, spare substances are consumed by the plant in the winter, but economically. Horseradish tolerates frosts to -45 "C. At the beginning of the next vegetation, buds on rhizomes awaken and new leaves and stems begin to form.
How to explain the amazing vitality of horseradish? Its lateral roots go so deep into the soil that it is difficult to dig them out completely. No wonder horseradish is often called a weed. Once in the fall, when pruning horseradish, my husband and I planted plant debris in a compost heap, not noticing that a small piece of rhizome had got there. From this piece, a full-fledged plant grew and quickly mastered the whole bunch. By autumn, he had such powerful and long roots that we could not fully dig them out. In spring, the remains of the roots reached the surface of fresh compost, leaves appeared. In the summer, we cut the leaves several times, in the autumn I chose even the smallest roots, but in the third year, out of nowhere, horseradish seedlings appeared on the compost heap.
The case helped get rid of horseradish. One of the seasons turned out to be very dry, and horseradish loves moisture. The growth of leaves was weak, and even the summer cut depleted the plants. Looking for roots, I had to sort out the whole compost with my hands. And only after that the spring invasion of the “conqueror” on our compost stopped.
Now I grow horseradish only in a limited amount of soil. First I adapted old buckets for this, thin pots without a bottom, digging them 2/3 of the height into the ground. However, such capacities turned out to be small for such a powerful plant. By the way, the old bath was leaky, we first put compost into it, poured garden soil from above, into which we landed segments of horseradish rhizomes. The rhizomes grown in the bathroom turned out to be very juicy and fragrant, even and thick. The shadow of the powerful leaves of horseradish did not interfere with other vegetable plants, since the bathtub stands near a mesh fence in the lowest part of the site.
I dig out rhizomes with garden pitchforks 1-2 years after planting, when the leaves begin to turn yellow, brush the roots off the soil, and cut off the leaves. Large specimens go for food needs, small ones for planting.
So since then I’ve been growing horseradish in the bath. In the fall, I plant seven lateral rhizome segments 15 cm long and 0.5-1 cm thick and cover them with soil 4-5 cm thick. Before planting, wipe the cuttings with a mitten, removing the middle buds and leaving them only on the lower and upper parts of the root cuttings 3-4 cm long. Cuttings from various parts of the rhizome are biologically heterogeneous. The best quality products give those that are taken from the bottom of the rhizomes.
It is difficult to notice the kidneys on the cuttings, therefore, for proper orientation (top-bottom) when planting, I cut the top of the cuttings at a right angle, and the bottom - at an acute angle. I stick the cuttings in the soil at a peg at an angle of 45 °.
You can plant horseradish cuttings in the spring, but then they must first be grown in sawdust.
© Anna reg
Horseradish is responsive to watering, in the dry year I water several times as necessary at the rate of 10-20 liters of water per 1 m2. With an excess of moisture, the roots rot, with a lack of stiffen. From early spring, I feed horseradish with urea or ammonium nitrate (10-15 g per 1 m2), and with weak growth after 2-3 weeks, re-mullein diluted with water in a ratio of 1: 10.
Horseradish is more resistant to disease, than other plants of the cabbage family, but from pests it is sometimes damaged cruciferous flea, cabbage scoop, moth, moth, white turnip, therefore, for prevention, I dust the plants with tobacco dust and ash.
So that the many-headed root does not grow, in the spring with a sharp knife I remove the extra rosettes of leaves, leaving no more than two on one plant. In addition, at the beginning of summer, I scoop up the earth and remove all the upper lateral buds, leaving only one, and again spud the plants. It turns out a smooth smooth root. During the summer, regularly, as the soil is compacted, I spend shallow loosening. That’s all wisdom. Finally I bring recipes.
Recipes from Grandma
In Russian classical cuisine, horseradish was always cooked directly to the table and tried not to leave it for more than 1-2 days, since it was believed that horseradish should be evil, “good to punch in the nose,” and left for more than 2 days after preparation expired. Moreover, in Russian, horseradish was always cooked without vinegar (in Polish), which “kills” the horseradish power and gives it its aftertaste and pungency, not characteristic of national Russian dishes.
Horseradish cooked in Russian had an extremely soft delicate taste, along with an extremely strong, tearful, pungent "floundering", which was the main charm of this Russian seasoning. There was a secret to its use: horseradish was needed only after it was bitten off and only slightly chewed (but not swallowed!) Another piece of fish or meat. Those who did not know this secret, sometimes jumped in place, bursting into tears under the laughter of fellow travelers.
Horseradish in the "Russian version" retained its bactericidal nature and served not only to improve the taste of dishes, but also to prevent the development of scurvy, flu, infectious diseases of the upper respiratory tract, as well as for the prevention of intestinal diseases.
© H. Zell
Grandmother dug horseradish, cleaned, cut into pieces the length of a matchbox. Each piece was pricked into wedges the size of a match. I put a thread in a needle and stringed pieces on a thread, hung it on the wall of the kitchen to dry it. In winter, when guests came, she took off a few horseradish straws, pounded in a mortar and put it in a glass so that there was half a glass of dry horseradish, poured with sweetened water, added a little vinegar and salt, covered with a slice of brown bread. After a while, the bread was removed, and a sharp smell hit the nose from the glass - the horseradish “came to life”. Now it could be used as a seasoning for meat, aspic.
Horseradish and Beetroot Seasoning
Peel 700 g of large horseradish roots, hold them in cold water for a day, pass through a meat grinder, add 1.5 cups of cold boiled water, mix, squeeze the juice into another container. Grate one beet of medium size, soak in water for 24 hours, squeeze juice, mix with horseradish juice, adding
2 teaspoons of granulated sugar and salt, 400 ml of apple cider vinegar. Pour the resulting dressing into the grated horseradish pulp, mix well and arrange in banks. Cover with lids, store in a cool place.
© Burger Baroness