Horseradish (Rusticana Armory) is a plant from the brassica family, i.e. the same cauliflower or cabbage. In Poland, it has been growing for centuries and it is treated almost like a symbol of strength. No wonder – just smell the freshly grated root to feel the sinuses and the circulation improves immediately.
Already The ancient Egyptians used horseradish as a spice and medicine. The Romans, on the other hand, used it for digestive problems. In Poland, he settled in the Middle Ages, although he was initially considered an unnecessary weed. Only later it was appreciated that this inconspicuous The plant can preserve the meat, raises the taste of dishes and adds strength.
Horseradish has something that many “fashionable” superfoods imported from the other end of the world – the strength of simplicity. This vegetable is:
- vitamin bomb – provides vitamin C in quantities larger than lemon, as well as vitamin A, E, K and a lot of B vitamins,
- The source of minerals – magnesium, zinc, potassium, calcium and iron help keep a healthy heart and strong bones,
- A sharp protective shield – contains sulfur compounds and glucosinolates that have antibacterial and antiviral.
That is why there was horseradish in folk medicine The first choice with colds. It was enough to grate the root, add honey and lemon, and a syrup was formed to help cough and fever. Today we know that it is not magic, but chemistry – lysozyme and phenyleth alcohol effectively fight infections.
If you are looking for a natural metabolism supporter, forget about the advertised “fat burners”. Horseradish has been considered to be a digestive stimulator for centuries – stimulates the secretion of stomach juices and improves intestinal peristalsis.
But that’s not all:
- It improves circulation – acute compounds stimulate blood flow, which will be especially appreciated by people with a feeling of cold hands and feet.
- Heats the body – great for winter cold and colds.
- It beautifies – regular horseradish consumption acts like a natural detox, supports the liver and kidneys, and this quickly translates into healthier skin.
Here we go to the most interesting part – because everyone knows that horseradish matches the eggs for Easter. But this is just the beginning!
Here are some ways to add horseradish in the kitchen:
- beetle – classic species: horseradish + beets = duo that can wake up even the most sluggish taste buds,
- Meat and fish sauces – just mix the grated root with cream or yogurt, so that a sharp sauce is formed ideal for roast, sausages or salmon,
- cottage cheese and sandwiches – homemade cheese with the addition of horseradish and radish is a breakfast that gives a kick better than espresso,
- soups – horseradish soup is an little -known and extremely aromatic proposition,
- Silage – horseradish leaves are must -have with cucumbers. Thanks to them, they retain crunchy and freshness,
- Sushi in Polish – if you know Wasabi, know that this is the cousin of our horseradish. You can safely give your own horseradish paste as a replacement for sushi.
It is also worth experimenting – Horseradish fits hummus, vegetable pastes and even cocktails (e.g. in a detoxifying version with apple and parsley).
One important rule: freshly grated horseradish quickly loses its properties. Just an hour at room temperature for the concentration of valuable substances to fall by up to half. Therefore, it is best to rub it just before serving.
To alleviate its burning taste, you can Drizzle it with lemon juice or mix with a little honey. In turn, if you want to store it longer, close in a jar in the fridge.
Source: NowowoPuje.pl
