By Gael (Plot 234)
Botanical name : Cochlearia armoracia
Family : Cruciferae
A member of the mustard family, horseradish is mainly used for its cream roots, best used fresh.
It is a very vigorous plant and will take over the garden if left alone. It prefers a fairly rich soil and cold weather will improve the flavour of the roots which are dug up in Autumn.
Probably most famous as an accompaniment to Roast Beef with its pungent hotness. (It is related to wasabi ) It is usually used raw as is looses its pungency when cooked. It is grated or cut into fine strips and used in sauces and dressings for fish, salads, avocado, sausages and eggs. Young leaves may be used in salads also. It has a high vitamin C content and antibiotic qualities which protect the intestinal tract from harmful bacteria. It is said to stimulate the appetite and liver function, clear the sinuses as well as having a diuretic effect.
Recipe Suggestion :
Avocado with Horseradish Cream
- Melt 1 tablespoon butter and fry 1/2 stick peeled horseradish with 1/4 cup bread crumbs
- Take off heat and add 1 grated apple, 1 desert spoon yoghurt, dash of lemon juice, salt and pepper, pinch sugar, 1 teaspoon each tarragon and dill chopped finely.
- Chill in refrigerator adding a little more fresh horse radish if desired and fold in 3-4 tablespoons whipped cream before spooning into halved
If you would like a plant, see Gael (Plot 234).