Horseradish contains a number of healing substances and ingredients, so it is worth to afford it many times as a side dish. Horseradish is an essential side dish for meat and eggs, especially at Easter time. It has a cylindrical root with a rough brownish pale skin and it reminds a lot of parsley root. From the roots large elongated leaves cast away, and in summer also white flowers on long stems.
Horseradish is a perennial plant and is grown in gardens, but also often grows freely at the edge of cultivated fields. In the cuisine roots are primarily used root although leaves are also edible. Horseradish root has no odor, but when you peel it and grate it, the sharp burning smell and taste cause irritation, which can lead to teary eyes. Strong essential oil leads to watery eyes and coughing when scraping the horseradish.
In addition to the sharp mustard oils, it contains a lot of Vitamin C, potassium, calcium, magnesium, vitamins B, antibiotic substances and other substances, and it is, therefore much appreciated in medicine. Horseradish accelerates digestion and blood circulation, stimulates the secretion of urine, disinfects and has curative properties.
Today horseradish roots are available in almost every store throughout the year also in the form of grated horseradish sauces with different additives. Cut only as much root as we need, then we peel it and grape it. Grated horseradish quickly darkens or oxidizes, so you can sprinkle it with lemon juice. Grated horseradish can be used as a side dish for any salty food. It is used as a spice in sauces together with added apples, eggs, vinegar, sour cream or mayonnaise. You can also use it in soups.
Horseradish is known as an excellent purifier of the organism and a “repellent” of fatigue.