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21.07.06
Horse radish
Horse radish is perennial vegetable, originates from Southeast Europe and West Asia, but it is spread all over the world. Horse radish is cultivated because of its pulpy, well developed and branched root, white or yellow colored, 20 cm long. It has one or more vertical stalks, more than 100 cm high. Stalk is ribbed, addled and branchy at top. Ground leafs are elongated, on long stem.
Horse radish is mostly used fresh. Grated root has sharp smell and taste, so it is basis for many sauces and spices, salads, meat and fish meals. It is recommended to put horse radish in cold water for 24 hours prior to grating, to keep it fresh. Traditionally in Croatia It is eaten with cooked Easter ham or cooked beef. Grated apples mixed with horse radish tenders its sharp smell. Therapeutic and effective compounds such as glycozide can be found in its root. Root also contains strong essential oils, that cause sneezing and eyes watering during grating, and a lot of other compounds like aspargine, arginine, glutamine, oxidaze, peroxidaze, sulphur, potassium and vitamin C. As medical plant it is used to foster urine extraction, as well to decrease bladder and intestine fever, to prevent cough and to moderate scurvy. (D.H.)
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