When it comes to using the horseradish plant, the focus is mainly on its root. The root of the horseradish plant is what is used to create the popular condiment that adds a fiery kick to various dishes. However, it is interesting to note that in the Middle Ages, both the leaves and root of the horseradish plant were utilized for their medicinal properties.
The horseradish root is the most commonly used part of the plant. It is harvested and grated or ground to create the pungent and spicy condiment that is widely enjoyed today. The root itself is long, tapered, and white in color, with a strong aroma and flavor. It is this unique combination of heat and tang that makes horseradish such a popular addition to sauces, dressings, and marinades.
When it comes to harvesting the horseradish root, it is best to wait until the plant has reached its full maturity, which is typically in the fall. At this stage, the root is at its most flavorful. To harvest the root, dig around the plant, loosening the soil and gently lifting the root out of the ground. It is important to handle the root with care as it can be quite pungent and can cause irritation if it comes into contact with the skin or eyes.
Once the root has been harvested, it can be washed, peeled, and grated or ground to create the condiment. Some people prefer to use a food processor or blender to process the root, while others enjoy the traditional method of using a grater. The grated or ground horseradish can then be mixed with vinegar or lemon juice to enhance its flavor and preserve it for longer periods.
While the root is the star of the show when it comes to horseradish, it is worth mentioning that the leaves of the plant can also be used. In the Middle Ages, the leaves of the horseradish plant were used medicinally for a variety of ailments. They were believed to have diuretic, expectorant, and antibacterial properties. However, in modern times, the leaves are not commonly used for culinary or medicinal purposes.
The primary part of the horseradish plant that is used is its root. This root is harvested, grated or ground, and mixed with vinegar or lemon juice to create the popular and pungent condiment that adds a kick to various dishes. While the leaves of the plant were once used medicinally, they are not commonly utilized today.
