Horseradish

The horseradish is a Hardy perennial of the family of the Brassicacée S, cultivated for its root of condiment use.

Scientific name: Armoracia rusticana G. Gaertn. and Al (Synomyne: Cochlearia armoracia L.), famiille of the Brassicacée S, subfamily of the Brassicoideae .

Common noun: horseradish, cranson, mustard of the Germans, notch of Brittany, radish of horse. of: Meerrettich, in: horseradish, be: rábano picante, it: rafano .

Description

Plant with very large sheets, up to 40 cm length. 60 approximately bearing height cm floral stems of small white flowers, generally sterile, gathered in Bunch.

Long swivelling root, fleshy, of white color.

Culture

Multiplication by “glares”, i.e. fragments of 30 cm length roots, set up at the beginning of spring (March-April). Ask a ground fresh, deep, smoked well or rich in Humus. Collect as soon as possible the year following the plantation, as from September and during all of winter, according to the needs.

Use

The root of horseradish grated is used as condiment (like substitute with the mustard). It has a prickly and peppered very strong savor. It is employed mainly in the Germanic countries and in Alsace, to raise sauces and the meats. It is also the principal ingredient of the wasabi Japanese. It has properties dépuratives and stimulative, it is especially very rich in Vitamine C.

The horseradish is reproduced frequently on the Jewish tables at the time of the Séder, for the festival of Pessa' H.

External bonds

  • Toil' of spices - Horseradish
  • Raifalsa, Alsatian horseradish producer

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