Horseradish has the most biting qualities of all the pungent culinary herbs belonging to the Brassica family, which include mustard, kohlrabi, garden cress and radish.
In all probability it is native to southeastern Europe and western Asia and was introduced to central Europe by the Slays during their mass westward migrations. Nowadays it is widely distributed throughout the world, often becoming established in the wild in sandy locations beside ponds and water courses. It was probably one of the `bitter herbs' eaten by the Jews during the feast of Passover.
Southernwood herb is also used as a medicine as well as in cooking ingredients. Southernwood herb is used to this day as a home remedy to aid digestion and as an intestinal antiseptic.
Grated horseradish with cranberries and cream is very good served with game. Pure grated horseradish is excellent with hot sausages and boiled meats in place of mustard. Grated horseradish mixed with whipped cream and grated nuts is delicious with hot or cold ham. It is also used mixed with mustard. Cut in rounds the root is used for pickling gherkins and beetroots to make a tasty relish. Grated horseradish and prepared sauces may be kept in closed containers in the refrigerator for as long as 14 days without spoiling or losing their flavour because of the phytoncidic substances contained in the root.
Horseradish is a perennial with a large, fleshy tap root. It is propagated only by vegetative means - by root cuttings. It is important to cut off the clusters of flowers so the plant's energies are concentrated into root development rather than fruit formation. The roots should be dug up in autumn or spring of the second or third year and stored in boxes in sand in a cool cellar so they do not dry out. Horseradish is very good for the health because of its high content of Vitamin C and mineral substances.
Southernwood herb is often grown in gardens not only as a culinary and medicinal herb but also for its handsome foliage. Southernwood herb does not flower until late autumn in central Europe and generally does not produce viable seeds. Southernwood herb is therefore propagated by dividing older clumps. Old wood should be cut out during the dormant period in winter, thereby promoting the growth of new shoots and lush foliage in spring.
In all probability it is native to southeastern Europe and western Asia and was introduced to central Europe by the Slays during their mass westward migrations. Nowadays it is widely distributed throughout the world, often becoming established in the wild in sandy locations beside ponds and water courses. It was probably one of the `bitter herbs' eaten by the Jews during the feast of Passover.
Southernwood herb is also used as a medicine as well as in cooking ingredients. Southernwood herb is used to this day as a home remedy to aid digestion and as an intestinal antiseptic.
Grated horseradish with cranberries and cream is very good served with game. Pure grated horseradish is excellent with hot sausages and boiled meats in place of mustard. Grated horseradish mixed with whipped cream and grated nuts is delicious with hot or cold ham. It is also used mixed with mustard. Cut in rounds the root is used for pickling gherkins and beetroots to make a tasty relish. Grated horseradish and prepared sauces may be kept in closed containers in the refrigerator for as long as 14 days without spoiling or losing their flavour because of the phytoncidic substances contained in the root.
Horseradish is a perennial with a large, fleshy tap root. It is propagated only by vegetative means - by root cuttings. It is important to cut off the clusters of flowers so the plant's energies are concentrated into root development rather than fruit formation. The roots should be dug up in autumn or spring of the second or third year and stored in boxes in sand in a cool cellar so they do not dry out. Horseradish is very good for the health because of its high content of Vitamin C and mineral substances.
Southernwood herb is often grown in gardens not only as a culinary and medicinal herb but also for its handsome foliage. Southernwood herb does not flower until late autumn in central Europe and generally does not produce viable seeds. Southernwood herb is therefore propagated by dividing older clumps. Old wood should be cut out during the dormant period in winter, thereby promoting the growth of new shoots and lush foliage in spring.
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