We value horseradish for a sharp, strong taste and antibacterial properties. It helps to digest greasy dishes, and added to the preparations makes them longer suitable for consumption. It’s time to apologize to horseradish leaves, which are equally healthy, although underestimated.
Everyone knows that horseradish root is healthy. It strengthens immunity, improves digestion and has antibacterial properties. For centuries, it was treated as a medicinal plant, as a culinary addition, it appeared on our tables relatively recently. It is a common addition to meats and silage, it also strengthens the taste of soups and sauces.
Horseradish belongs to the brassica family and, in addition to the root, has large, green leaves that are equally healthy. At a time when there were no refrigerators and plastic bags, the housewives used them to wrap dishes. Why the horseradish leaves? Because Their antibacterial properties made meat, butter or cheese to be consumed longer. Bread was baked on them, which thanks to this gained a distinct aroma. Although the health properties of the ancients have already discovered the health properties of the Anthusias, horseradish leaves began to be appreciated in time.
Horseradish leaves do not have such a sharp taste as its root, they are only slightly spicy. This is a great solution for those who are disturbed by the biting taste of root, because they have as many health properties. In folk medicine, wounds were put and infections treated. This has its scientific justification.
Horseradish leaves contain synigrine that determines their antibacterial properties and antifungal and warming and disinfecting effects. This makes them recognized as one of the natural antibiotics. In addition, horseradish leaves hide a lot Vitamin C, B vitamins, as well as magnesium, calcium and potassium. Eating them strengthens immunity and supports the nervous system, and is also beneficial to the heart.
The spicy taste of horseradish leaves can be used in the kitchen in many ways. Young pieces are the most suitable for preparing dishes, which need to be deprived of the main nerve. What dishes can horseradish leaves be used for?
- For wrapping stuffed cabbage: They can be used instead of cabbage or in the Greek version to wrap Domlades instead of grape leaves. They will give these dishes a more expressive taste.
- As an addition to silage: cucumbers, pickled cucumbers, pickled cabbage, pickled tomatoes, acidified beets. Horseradish leaves will not only improve their taste, but will prevent the development of mold.
- For flavoring marinades and the lagoon: They can be added to the vinegar pickle for pickling cucumbers or mushrooms, they are perfect for pork curing.
- As an addition to stuffing and soups: They are suitable for stuffing for dumplings, patties or dry pancakes. Jerzyn soups will add a slightly spicy aftertaste.
- For home vinegar and tinctures: They can be added to apple cider vinegar or herbal tinctures, which will strengthen their healing effect.
- As a foundation for baking and cooking: You can put the bottom of the roast of the roast with horseradish leaves before baking meat (e.g. pork neck, bacon), as well as bread. Located on the bottom of the steamer for cooking fish or vegetables, they will give them an additional aroma.
- As an addition to salads: They blend in perfectly with fresh vegetables, such as peppers, cucumbers and tomatoes.
- For pesto preparation: Horseradish leaves next to nuts and olive oil can be a perfect base for homemade pesto. Just mix them with the addition of garlic.
- Flavored butter: Mixed with butter horseradish leaves will be a great addition to toasts, grilled fish or vegetables.
Before using the horseradish leave, you need to wash and lightly scald.
Source: NowowoPuje.pl
