Horseradish (garden). Notes from a biology and chemistry teacher Horseradish scientific name

Horseradish - perennial herbaceous plant of the Brassica family, with a powerful, fleshy root. Its stem is erect, branched at the apex, up to 120 cm high, hollow, grooved. The basal leaves are large, elongated or elongated-oval, serrate along the edge, with a heart-shaped base. The lower stem leaves are pinnately divided, the upper ones are oblong-lanceolate or linear, entire.

The flowers are bisexual, regular, white, in multi-flowered racemes, collected in a paniculate inflorescence. Horseradish blooms in May-June. The fruit is an elongated oval, swollen pod.

Many varieties of cultivated horseradish have been developed; amateurs grow it in garden plots. It should be taken into account, however, that horseradish has a tendency to grow quickly, so it is usually placed along the periphery of the plots.

Its relatives are mustard, watercress, and radish.

There are different opinions about the origin of horseradish. It was known to the ancient Romans, Greeks, and Egyptians. The plant spreads easily and is now found wild in many countries. Most botanists consider horseradish to be a native Russian aromatic plant. From 1500 BC it was used by the Greeks as a dish and seasoning, one of the most bitter and pungent. It was believed that horseradish not only stimulates appetite, but also activates vitality. It was used to make ointments to treat rheumatism. For medicinal purposes, horseradish roots are used, harvested in the fall. To keep them from drying out, they are stored in cellars, in boxes with wet sand. The roots of the plant are included in the Pharmacopoeias of many

foreign countries , in particular France, Switzerland, Brazil and some others. Remove the horseradish

late autumn

before frost or in spring. It is recommended to store at a temperature from –1 to +1 degrees, sprinkled with dry sand. Horseradish is used as a seasoning for meat and fish dishes, sausages. The leaves are used for pickling and pickling vegetables. Traditional Russian spice – grated horseradish. It improves the taste of dishes and stimulates appetite. Useful properties of horseradish, phytoncides, a lot of vitamin C, as well as vitamin B1, B2, B3, B6, folic acid, as well as macro and microelements such as: potassium, calcium, magnesium, sodium, phosphorus, iron, manganese, copper and arsenic, also Horseradish root contains sugar, various amino acids, a bactericidal protein substance - lysozyme and organic compounds.

Horseradish contains five times more vitamin C than oranges and lemons.

In terms of ascorbic acid content, horseradish is not inferior to blackcurrant fruits, and only ripe red pepper contains more of it. The glycoside sinigrin was found in the roots, the cleavage of which produces allylic mustard oil and lysozyme, which has a bactericidal effect. Allyl mustard oil causes the pungent odor and taste of horseradish and has a pronounced local action

, causes skin hyperemia and burning pain; with prolonged action, it can cause burns and gangrene. Its vapors cause severe coughing and watery eyes. Taken orally in small doses, it increases the secretion of the gastrointestinal tract and stimulates the appetite.

In large doses it can cause severe gastroenteritis. Ascorbic acid, the enzyme myrosin, and allyl mustard essential oil were found in the leaves and roots. The healing properties of horseradish have long been known to medicine. Horseradish improves intestinal activity, has choleretic, expectorant, and antiscorbutic properties. It is prescribed for

colds

, various inflammatory processes, diseases of the gastrointestinal tract, liver diseases, gout, rheumatism, bladder, skin diseases.

In folk medicine, radiculitis has long been treated with horseradish.

To do this, freshly grated horseradish gruel was spread on a cloth and applied to the sore spot like mustard plaster.

The juice of the fresh roots has long been used as a diuretic, especially in India, and also as a diuretic for inflammation of the sciatic nerve. If you have gumboil or gum inflammation, then take 1 tsp. freshly grated horseradish, pour in 1 glass of water (you can also add a glass of wine) and leave to steep for 4 hours. Then strain the infusion and rinse your mouth with it every 30 minutes. The flux will go away quickly.

Diluted horseradish juice with sugar or honey is used to rinse the mouth and throat for inflammatory processes and sore throats. The juice of the root is instilled into the ears for inflammation and purulent discharge, and for the treatment of purulent wounds, the gruel is used in the form of a compress - as a local irritant and distracting agent.

While we eat horseradish with jellied meat and treat our various ailments with its roots, in the USA scientists have placed horseradish in the category of strategic important products for medicine, defense and space industry. Research by Japanese scientists has shown that substances contained in horseradish rhizomes actively prevent the occurrence of caries. Horseradish contains substances that prevent the growth of bacteria that cause caries. Currently, Japanese scientists are working on creating a new toothpaste based on horseradish rhizome. There is only one catch: scientists do not yet know how to neutralize the “aroma” of horseradish, which is atypical for toothpaste.

Distribution and ecology

In nature it grows along river banks, in damp places.

Botanical description

Ascorbic acid (0.35%), carotene, alkaloids were found in the leaves; the seeds contain fatty oil and alkaloids.

Horseradish, mixed with other ingredients, has long been an indispensable seasoning for jellied meat and fish aspic, as well as cold boiled meat. Horseradish is served to fried meat, sausages, smoked meat, ham, fatty pork, boiled beef, tongue and roast beef. Added to various mayonnaises, cottage cheese, yogurt, sauerkraut, cucumbers and other vegetables. These mixtures are served with fried and boiled meat, fish, and cold appetizers.

A mixture of grated horseradish with sour cream or apples serves as a good seasoning for fish, especially carp, cod, eel and salmon.

Application in medicine

In Russia and Rus', horseradish has long been widely used in folk medicine. The root juice has pronounced antibacterial properties, is used for influenza, for rinsing the mouth and throat for sore throat, tonsillitis, toothache, and is placed in the ears for inflammation and purulent discharge. Fresh horseradish juice and its aqueous dilutions increase the secretion of hydrochloric acid in the stomach and are effective in the treatment of anacid gastritis (horseradish consumption is dangerous for inflammatory diseases of the digestive tract, liver and kidneys). The experiment showed that an aqueous decoction of horseradish has a positive effect in the treatment of dysentery, liver diseases and giardiasis, as well as hypertension. Due to the high content of vitamin C in all parts of the plant, horseradish is used as an adjuvant in the treatment of viral hepatitis. The root, boiled in beer with juniper berries, is used for dropsy.

In folk medicine, horseradish was used as a means of increasing appetite, to improve the functioning of the digestive tract, for edema, diseases of the kidneys, bladder and liver, and as an expectorant for inflammation of the upper respiratory tract. For scurvy, tendency to bleed, physical and mental exhaustion, malaria, tincture of horseradish roots was used internally, and the gruel in the form of a compress as a local irritant and distracting agent (somewhat weaker than mustard) was used externally for radiculitis, gout, rheumatism, as well as for the treatment of purulent wounds . Peter the Great issued a decree according to which each farmstead should have several quarters of horseradish vodka, especially for those people who are busy physical labor. Lotions with grated horseradish are used for bruises and fungal infections of the skin.

In cosmetics, horseradish infusion removes freckles, blemishes and tanning on the face.

Proverbs and sayings

• Efrem loves horseradish, and Fedka loves radish.
• In a foreign land, sweets turn into mustard, and at home, horseradish turns into candy.
• The horseradish grater is not happy, but it dances on its sides.
• Greetings for greetings and love for love, and to the envious - horseradish and pepper, and even then not from our table.
• The radish arrived, hell yes, the book Ephraim (Lent).
• The worm hibernated in horseradish for seven years, but did not know the taste.
• The same pike, but to hell.
• Horseradish is cheap, but what good is it?
• The horseradish of the radish is not sweeter (the horseradish of the radish is not sweeter, the devil of the devil is not lighter; the horseradish of the radish is not sweeter, the coal of soot is not whiter).
• Whether it's horseradish or mustard, there's little difference.

Classification

Taxonomy

View Horseradish part of the family Horseradish (Armoracia) family Brassicas ( Brassicaceae) order Brassicaceae ( Brassicales).

Write a review about the article "Horseradish"

Notes

Literature

• Bush, N.A.// Flora of the USSR: in 30 volumes / ch. ed. V. L. Komarov. - M.-L.
• : Publishing House of the USSR Academy of Sciences, 1939. - T. VIII / ed. volumes N. A. Bush. - pp. 142-143. - 696 + XXX pp. - 5200 copies. Alekseev Yu. E. et al.
• / Rep. ed. Doctor of Biology Sciences Rabotnov T. A. - M.: Mysl, 1971. - T. 1. - P. 415-416. - 487 p. - 60,000 copies. 635. Gubanov, I. A. et al. Armoracia rusticana
• G. Gaertn., B. Mey. & Scherb. - Common horseradish // . - M.: Scientific T. ed. KMK, Institute of Technology. research, 2003. - T. 2. Angiosperms (dicotyledonous: separate-petalled). - P. 261. - ISBN 9-87317-128-9.
• Everything about medicinal plants in your garden beds / Ed. S. Yu. Radelova. - St. Petersburg. : SZKEO LLC, 2010. - pp. 84-87. - 224 s. - ISBN 978-5-9603-0124-4. Goncharova, T. A.

// Encyclopedia of medicinal plants. - M.: House of SMEs, 1997.

Spicy mixtures

Just as the sun and each atom of the ether is a ball, complete in itself and at the same time only an atom of a whole inaccessible to man due to the enormity of the whole, so each personality carries within itself its own goals and, at the same time, carries them in order to serve common goals inaccessible to man. .
A bee sitting on a flower stung a child. And the child is afraid of bees and says that the purpose of a bee is to sting people. The poet admires a bee digging into the calyx of a flower and says that the bee’s goal is to absorb the aroma of flowers. The beekeeper, noticing that the bee is collecting flower dust and bringing it to the hive, says that the bee's goal is to collect honey. Another beekeeper, having studied the life of a swarm more closely, says that the bee collects dust to feed young bees and breed the queen, and that its goal is to procreate. The botanist notices that, by flying with the dust of a dioecious flower onto the pistil, the bee fertilizes it, and the botanist sees the bee’s purpose in this. Another, observing the migration of plants, sees that the bee promotes this migration, and this new observer can say that this is the purpose of the bee. But the final goal of the bee is not exhausted by either one, or the other, or the third goal, which the human mind is able to discover. The higher the human mind rises in the discovery of these goals, the more obvious to it is the inaccessibility of the final goal.
Man can only observe the correspondence between the life of a bee and other phenomena of life. The same goes for the goals of historical figures and peoples.

The wedding of Natasha, who married Bezukhov in 13, was the last joyful event in the old Rostov family. That same year, Count Ilya Andreevich died, and, as always happens, with his death the old family fell apart.
Events last year: the fire of Moscow and the flight from it, the death of Prince Andrei and Natasha’s despair, the death of Petya, the grief of the countess - all this, like blow after blow, fell on the head of the old count. He did not seem to understand and felt unable to understand the meaning of all these events and, morally bending his old head, as if he was expecting and asking for new blows that would finish him off. He seemed either frightened and confused, or unnaturally animated and adventurous.
Natasha's wedding occupied him for a while outside. He ordered lunches and dinners and, apparently, wanted to appear cheerful; but his joy was not communicated as before, but, on the contrary, aroused compassion in the people who knew and loved him.
After Pierre and his wife left, he became quiet and began to complain of melancholy. A few days later he fell ill and went to bed. From the first days of his illness, despite the doctors' consolations, he realized that he would not get up. The Countess, without undressing, spent two weeks in a chair at his head. Every time she gave him medicine, he sobbed and silently kissed her hand. On the last day, he sobbed and asked for forgiveness from his wife and in absentia from his son for the ruin of his estate - the main guilt that he felt for himself. Having received communion and special rites, he died quietly, and the next day a crowd of acquaintances who had come to pay their last respects to the deceased filled the Rostovs’ rented apartment. All these acquaintances, who had dined and danced with him so many times, who had laughed at him so many times, now all with the same feeling of inner reproach and tenderness, as if making excuses for someone, said: “Yes, whatever it was, there was a most wonderful Human. You won’t meet such people these days... And who doesn’t have their own weaknesses?..”
It was at a time when the count’s affairs were so confused that it was impossible to imagine how it would all end if it continued for another year, he unexpectedly died.
Nicholas was with the Russian troops in Paris when news of his father's death came to him. He immediately resigned and, without waiting for it, took a vacation and came to Moscow. The state of financial affairs a month after the count's death became completely clear, surprising everyone with the enormity of the amount of various small debts, the existence of which no one suspected. There were twice as many debts as estates.
Relatives and friends advised Nikolai to refuse the inheritance. But Nikolai saw the refusal of the inheritance as an expression of reproach to the sacred memory of his father and therefore did not want to hear about the refusal and accepted the inheritance with the obligation to pay debts.
The creditors, who had been silent for so long, being bound during the count's lifetime by the vague but powerful influence that his dissolute kindness had on them, suddenly filed for collection. A competition arose, as always happens, to see who would get it first, and the very people who, like Mitenka and others, had non-cash bills of exchange - gifts, now became the most demanding creditors. Nicholas was given neither time nor rest, and those who, apparently, pitied the old man, who was the culprit of their loss (if there were losses), now mercilessly attacked the young heir, who was obviously innocent before them, who voluntarily took upon himself to pay.
None of Nikolai's proposed turns succeeded; the estate was auctioned off at half price, and half of the debts still remained unpaid. Nikolai took the thirty thousand offered to him by his son-in-law Bezukhov to pay that part of the debts that he recognized as monetary, real debts. And in order not to be thrown into a hole for the remaining debts, which the creditors threatened him with, he again entered the service.
It was impossible to go to the army, where he was in the first vacancy of a regimental commander, because the mother was now holding on to her son as the last bait of life; and therefore, despite the reluctance to remain in Moscow in the circle of people who knew him before, despite his aversion to civil service, he took a position in the civil service in Moscow and, taking off his beloved uniform, settled with his mother and Sonya in a small apartment, on Sivtsev Vrazhek.
Natasha and Pierre lived at this time in St. Petersburg, without a clear idea of ​​​​Nicholas' situation. Nikolai, having borrowed money from his son-in-law, tried to hide his plight from him. Nikolai's position was especially bad because with his one thousand two hundred rubles salary he not only had to support himself, Sonya and his mother, but he had to support his mother so that she would not notice that they were poor. The countess could not understand the possibility of life without the conditions of luxury familiar to her from childhood and constantly, not understanding how difficult it was for her son, she demanded either a carriage, which they did not have, in order to send for a friend, or expensive food for herself and wine for son, then money to give a surprise gift to Natasha, Sonya and the same Nikolai.
Sonya drove household, looked after her aunt, read aloud to her, endured her whims and hidden dislike, and helped Nikolai hide from the old countess the state of need in which they were. Nikolai felt an unpaid debt of gratitude to Sonya for everything she did for his mother, admired her patience and devotion, but tried to distance himself from her.
In his soul he seemed to reproach her for the fact that she was too perfect, and for the fact that there was nothing to reproach her for. She had everything for which people are valued; but there was little that would make him love her. And he felt that the more he appreciated, the less he loved her. He took her at her word, in her letter, with which she gave him freedom, and now he behaved with her as if everything that had happened between them had long been forgotten and could not in any case be repeated.

Name

Horseradish was known to the Egyptians and ancient Greeks, who called it atoracea. The word entered the Latin language and became the generic botanical name of the plant. In the Middle Ages, the plant was found wild in northern Europe and the British Isles. Already at the beginning of the 16th century, horseradish was well known in Scandinavia, where its name was traditionally associated with a peppery, hot taste, as indicated by the Finnish piparjuuri, Swedish pepparrot and Norwegian pepperrot - all meaning “pepper root”. Horseradish has long been familiar to all Slavic peoples, as evidenced by the common root of the word in almost all Slavic languages: Bulgarian - hryan, Slovenian - hren, Czech - kren, Polish - chrzan and Ukrainian - hrin. Slavic horseradish later entered some Western European languages, for example, Av-. the Strian Krep (which later became one of the German names) and even one of the regional Italian names - сren

Ecology and distribution

Natural range - Europe (with the exception of the Arctic regions). It was introduced and now grows also in Asia and America. In nature it grows along river banks, in damp places. Horseradish is undemanding when it comes to soil, but to form good massive roots it needs fertile, loamy or sandy loam soils. Prefers moderately damp, well-lit places.

Morphology

The root is thick and fleshy. The stem is straight, branched, 50-150 cm high. The basal leaves are very large, oblong or oblong-oval, crenate, heart-shaped at the base; the lower ones are pinnately separate; oblong-lanceolate; the upper ones are linear, entire. The fruits are pods, oblong-oval, swollen, nests with 4 seeds. Blooms in May - June. The fruits ripen in August.

All parts of the plant contain essential oil, which has a sharp, specific smell and taste. Fresh root juice contains the protein substance lysozyme, which has antimicrobial activity, ascorbic acid, thiamine, riboflavin, carotene, fatty oil, starch, carbohydrates, and resinous substances. Ascorbic acid, carotene, and alkaloids were found in the leaves; the seeds contain fatty oil and alkaloids. Horseradish roots contain a lot of mineral salts (potassium, calcium, magnesium, iron, copper, phosphorus, sulfur, etc.).

Application

In Rus', horseradish supposedly began to be grown in the 9th century; it has long been used as a spice and as a medicinal plant. Horseradish came to Europe at the beginning of the 15th century. It gained particular popularity in Germany and the Baltic countries. The British called horseradish “horse radish” and used it exclusively for medicinal purposes. Currently, horseradish is cultivated in many countries around the world, mainly as a vegetable crop.

In Russia and Rus', horseradish has long been widely used in folk medicine. The root juice has pronounced antibacterial properties, is used for the flu, for rinsing the mouth and throat for sore throat, tonsillitis, toothache, and is placed in the ears for inflammation and purulent discharge. Peter the Great issued a decree according to which each farmstead should have several quarters of horseradish vodka, especially for those people who are engaged in physical labor.

Horseradish in Rus' has long been an indispensable inhabitant of vegetable gardens. And this is no coincidence: the roots and leaves of horseradish were necessarily used for pickling vegetables, for gravy, and in the treatment of various ailments. Young juicy horseradish leaves are added to salads and soups. And products sprinkled with crushed horseradish roots, under the influence of its vapors, retain freshness for a long time.

Now horseradish has somewhat lost its former popularity and is grown in areas owned by the owners of this wonderful plant.
Not only do we need horseradish, it helps our plants get rid of...

Everyone knows the old saying “Horseradish is not sweeter than radishes...”, but I would like to logically complete it with the words “... but it’s very healthy!” This is confirmed by another popular truth: “Eat horseradish while driving - you will survive.”

Horseradish in medicine

The fiery pungent taste and specific, pungent smell of horseradish do not detract from its merits as a valuable food and effective medicinal product. It is not for nothing that this plant has always been considered one of the best antiscorbutic remedies.
Research by scientists has shown that horseradish contains a huge amount of ascorbic acid, B vitamins and other useful substances: carotene, various mineral salts (potassium, sodium, calcium, sulfur, phosphorus, chlorine, magnesium, copper, iron) and organic compounds.

Thanks to antibiotic substances, horseradish poses a barrier to pathogens of various infectious diseases. Therefore, it is especially important to regularly use this plant in winter to prevent sore throat and during a flu epidemic. And the antitumor activity of horseradish is relevant all year round.

The healing properties of horseradish are very diverse: it stimulates appetite and improves metabolism, stimulates intestinal function, and has a diuretic and choleretic effect. Horseradish preparations are used in the treatment of gastritis with low acidity, bladder stones, rheumatism, gout, diabetes mellitus, mild forms of hypertension.
In folk medicine, horseradish juice with honey is prescribed to treat the liver.
Rubbing with a tincture of crushed horseradish roots (alcohol, vodka or moonshine) helps with rheumatism and joint pain.
Horseradish roots boiled with beer and juniper berries are effective against dropsy.
Grated horseradish is used instead of mustard plasters, and half mixed with grated apple tones and cleanses dull and porous skin. Also, as an external remedy, horseradish helps get rid of age spots, baldness, otitis media, stomatitis, and radiculitis.

Growing horseradish

Wild horseradish grows everywhere in Europe and Asia.
Horseradish (Armoracia) – genus perennial plants the cruciferous family, including 2 species. Most common horseradish(Armoracia rusticana), its cultural forms are cultivated.
For getting good harvests high-quality roots, horseradish is usually grown as a 1-2-year-old plant. Older roots become hard and rotten areas appear in them.

The unpretentiousness of horseradish is also its great advantage. This plant can live on any soil, but prefers fertile loams with sufficient moisture. In overly moist areas, horseradish is planted on a raised bed. Heavy clay soils worsen the taste of horseradish and complicate harvesting the roots.

Ripened horseradish roots are dug up in late autumn (they are well stored all winter in a cold place) or in early spring until the leaves have grown.
Horseradish winters well due to its high frost resistance.

The only pest I have observed on horseradish is cruciferous flea beetles– they indicate their appearance by holes on the leaves. Small flea beetles bother horseradish, like other members of the cruciferous family, in very hot weather.

Horseradish propagation

Most cultivated forms of horseradish do not produce seeds; they reproduce vegetatively.
The thick and branched horseradish root has dormant buds. Therefore, after harvesting horseradish, the remaining pieces of roots in the ground soon germinate. This allows you to grow horseradish in one place for many years, with regular digging of the roots.

Cuttings (about 20 cm long, about the thickness of a pencil or a little more) cut from a thin annual horseradish root give life to new plants. In this case, it is important to immediately note the top and bottom of each cutting: the top cut is made straight, and the bottom cut obliquely.

Horseradish cuttings can be planted throughout the season: in spring, summer and early autumn (so that they have time to take root and sprout before the onset of cold weather).
Horseradish cuttings are planted obliquely: their straight top is buried in the soil by about 3-5 cm, and the lower beveled part - by 12-15 cm.

The apical buds of the root are also used for horseradish breeding. They can be cut and used for propagation even in winter.
I conducted the following experiment: in mid-January, I cut off the hatched apical and root buds from horseradish roots stored in the refrigerator, along with short pieces of root (about 2-3 cm long). I dried the slices a little and planted them in a bowl with a light substrate. These pieces of roots began to develop roots and shoots very quickly. Now all that remains is to transplant the young plants into individual pots, where they will grow until planted in open ground.

Horseradish's cold resistance allows its rooted cuttings to be planted in the garden in the spring along with early vegetables.

When growing horseradish, it is important to remove excess rosettes of leaves from the plant, leaving no more than two (so that not the tops, but the roots develop better), and also cut out the emerging flower stalks. Many cultivated forms of horseradish have sterile flowers.

In conclusion, one cannot fail to mention the decorative nature of horseradish - its large wavy leaves on long petioles they form tall and lush green clumps.

Elena Yuryevna Ziborova (Samara)

On the website website
on the website website

Weekly Free Site Digest website

Every week, for 10 years, for our 100,000 subscribers, an excellent selection of relevant materials about flowers and gardens, as well as other useful information.

Subscribe and receive!

Horseradish (Armoracia rusticana P. Gaertner) is a perennial herbaceous plant of the cruciferous family with a long multi-headed and fleshy whitish root. Its closest “relatives” are mustard, radish and watercress. Annual and biennial rhizomes are used for food. It has a burning sweetish-sharp taste and a specific pungent odor.

Both the root and young leaves of the plant are used as a seasoning. Moreover, if the leaves are used exclusively for fresh, then horseradish root can be used both fresh (finely chopped, planed or grated) and dried (usually crushed into powder, which is diluted with acidified water before use). Horseradish perfectly stimulates the appetite and enhances the taste of the dishes to which it is added. It is recommended to store it in the refrigerator in a tightly closed glass container.

Origin

The whole of Eurasia can be called the homeland of horseradish. It is known that already in 1500 BC. e. It was eaten by the ancient Greeks. In countries Western Europe He for a long time was not cultivated, despite growing there. The Germans began to breed horseradish only in the 14th century, and the British and French only in the middle of the 16th century, and then only as a medicinal plant. Of the many healing properties This plant in Britain was initially in demand for only one thing - the prevention of prostate diseases and, as a consequence, impotence. It is no coincidence that English name vegetable - horseradish (“horse root”) - there is a hint not only of the phallic shape of the rhizome, but also of the “horse” strength and endurance it supposedly imparts. The Slavs, as evidenced by written monuments dating back to the ancient Russian era, have long been well aware of both the medicinal and culinary potential of this spicy, pungent plant.

The nutritional value

The calorie content of horseradish is 56 kcal per 100 g. Horseradish root in large quantities contains vitamin C (its content is even higher than lemon!), essential oils (similar to mustard oils), sugar, starch, many potassium and calcium salts, sodium, sulfur, iron, phosphorus and phytoncides, which are known to have a bactericidal effect. Fresh leaves Horseradish is rich in carotene.

Use in cooking

Horseradish root goes perfectly with cold appetizers and many main dishes, in particular meat, game and fish dishes (fried, smoked, boiled, grilled or steamed). microwave oven). This is an invariable seasoning for jelly, suckling pig, beef tongue, various types of expensive fish (trout, salmon, etc.), baked in sour cream, milk or wine. Today, horseradish is often used with sausages, ham, steak, and various smoked meats. Leaves spice plant put in salads, soups, numerous vegetable pickles and marinades.

As for homemade preparations, horseradish sets off and transforms into better side taste of salted and pickled mushrooms, cucumbers, tomatoes, beets, lettuce, zucchini, squash and sauerkraut. A great variety of sauces are prepared based on the hot root: mustard, lingonberry, apple, garlic, red (beetroot) and white (with lemon zest), creamy nut and even the usual and familiar mayonnaise. Add spice and alcoholic drinks: beer, schnapps, vodka.

The pungency of horseradish is reduced by vinegar, but it also worsens nutritional value vegetables, therefore, if the natural pungency of horseradish seems excessive, it is better to soften it with lemon juice, sugar, unsweetened yogurt, cream, sour cream, tomatoes, apples. Horseradish goes very well with various spices: basil, mustard, allspice and black pepper, celery, dill and tarragon.

Application in medicine and cosmetology

As medicine Horseradish is used both internally and externally. Horseradish infusion is considered an excellent immunostimulant and is used for prevention infectious diseases. It is also used directly to treat many diseases: ARVI, influenza, sore throat, fever, malaria, dysentery, dropsy, edema, some kidney and bladder diseases. It is believed that this infusion (in small doses) increases appetite, improves intestinal function, and normalizes blood pressure; Having a diuretic effect, it promotes the outflow of bile and the removal of stones from the bile ducts of the liver. It is even recommended for relieving toothache: as dentists have established, juice from horseradish roots, when diluted with plain water, even helps with periodontal disease. Compresses and ointments based on horseradish, having a pronounced antimicrobial and antiviral effect, are used to disinfect wounds and cuts and, in addition, help with bruises, gout, radiculitis and rheumatism, and are used for catarrhal inflammation of the respiratory tract.

Contraindications

Treatment with horseradish and its use in food is contraindicated in cases of high acidity, chronic gastritis, and kidney inflammation. Horseradish is not recommended for use by children under 7 years of age.

It is believed that the name “horseradish” comes from the forgotten ancient Russian word “kren” meaning “smell”. The connection with the ancient Russian culture of this plant is really great: the ability to eat dishes with horseradish in Rus' was one of the generally accepted marriage tests. If the bride or groom burst into tears from bitterness, then the wedding could be canceled, seeing in this physical weakness and ignorance of the customs of their ancestors. Secret correct use This spicy seasoning is to first bite and chew a small piece of the main dish, meat or fish, and only then proceed to the spicy root.

Sources:

1. Great encyclopedia traditional medicine. - M.: OLMA Media Group, 2012. - 896 p. - (Life and health).
2. Culinary encyclopedia of Cyril and Methodius-2006. - M.: Cyril and Methodius LLC, New Media Generation LLC, 2006. - (Modern multimedia encyclopedia).
3. Spices: a large book of recipes / [ed.-comp. L.F. Budny]. - M.: Eksmo, 2010. - 512 p.: ill. - (Culinary arts).