Despite the dissonant name and unprepossessing appearance, horseradish always find a use not only in cooking but also as a prophylactic and therapeutic agent. No wonder it is one of the most mentioned foods in the Slavic folk art - his vigorous properties have been known for many centuries.

Pages of history horseradish

Horseradish - a perennial plant belonging to the cabbage family. The first documentary mention of it dates from the second millennium BC, when the plant was cultivated for medical purposes and for cooking spices.

In Russia as a specially cultivated vegetable, he appeared in the ninth century and soon became a constant companion and meatless banquet tables. Since it involves a lot of Russian customs. For example, before the original test was performed matchmaking: the young people had to prove that they belong to a good race so that they can eat properly horseradish. If you groom or bride, first chew and swallow food, and then it just seized horseradish - it might arouse suspicion, because the real Russian people necessarily knew that only need a little to chew food, to put in the mouth fuck, and only then eat together.

Europeans met with Russian horseradish until the end of the Middle Ages. Brought travelers burning, flavorful seasoning to taste came very German and Baltic peoples - great fans of fried sausages. British nicknamed hell "horse radish" appreciated, first of all, its healing properties. Today, this vegetable is grown on every continent except Antarctica, and even in the Far North, he gives a fairly high yields.

Gray cardinal of Russian feast

As a rule, food use horseradish root. From it is prepared spicy seasonings and sauces. His burning taste and pleasantly sharp flavor well emphasize the quality of fish and meat dishes. It is traditional to add horseradish aspic Aspic. Royal dainties   and a filling.

No less popular hrenovuha - a classic Russian alcoholic beverage, in fact - a tincture of horseradish vodka, sometimes the taste is softened by the addition of honey. More on the orders of Peter the Great, a certain amount of intoxicating potion it had to be in every home to recuperate after a hard day of men.

"Damn," "hrenoder", "light" - so the favorite condiment of residents of the north of Russia, made from tomatoes, horseradish, garlic and salt. This blank beautifully kept and wonderful flavor complements many dishes.

But the most important for the traditional Russian and Ukrainian cuisine seasoning horseradish is a mixture of grated root it with sour cream Smetana: untold riches of Russian cuisine . It is this simple sauce made special royal pork, sturgeon, salmon and suckling pig on a spit than a subdued European guests and encouraged them to cultivate a vigorous root at home. The only change made by the Western cook this recipe seasoning - is the addition of vinegar, as the Russian version was perishable, and kept no more than sixteen hours after cooking.

Perhaps this is why today more widespread other condiments - horseradish with beets. Do not contain cream, it can maintain its quality for a long time without the use of preservatives.

The leaf of the plant is usually not eaten, but certainly added to marinades for canned billets - to cucumbers, tomatoes and mushrooms. Sometimes dried tops used as one of the ingredients of spice mixtures and seeding the cabbage and cucumber it leavened protects against mold in them.

When horseradish radish sweeter

The root of the horseradish was once one of the most important means of healing the Eastern Slavic folk medicine. Tinctures, decoctions and ointments from it have many useful properties:

• The antibacterial properties. They are explained by the high content of plant allyl mustard oil, which gives it a distinctive taste of root vegetables and pungent smell, as well as active lysozyme and volatile production. These substances are capable of damaging cell membranes of pathogens and viruses, so the use of inside horseradish helps treat respiratory diseases - pneumonia, bronchitis, tonsillitis, pharyngitis. As a strong antiseptic juice diluted with water its roots are used for bacterial otitis, as well as externally - for washing wounds, cuts, burns and boils;
• Immunomodulatory properties. Horseradish, thanks to the rich content of ascorbic acid, carotene and mineral salts, is a good way to strengthen the protective functions of the body. Its application gives a positive result in the prevention of seasonal respiratory disease and influenza. Traditional healers use horseradish as a vitamin preparation with the scurvy, and hepatitis and advised to use it after heavy physical or mental work;
• Tonic properties. Essential oils of plants stimulate the digestive system, increase the appetite, have a pronounced diuretic and choleretic effect. Enzymes contained in the juice horseradish, helps digestion of heavy protein foods, and coarse fibers contribute to the proper functioning of the bowels;
• The analgesic and warming effect. He is due to effective use of horseradish in the form of compresses with radiculitis, gout and rheumatism. Vegetable contains alkaloids that can relieve toothache and headache;
• The bleaching action. Bells and whistles of its solution in the old beauties deduced dark spots Brown spots: whether they can be removed completely? Freckles and sunburn - a sign of peasant origin.

We must not forget that the excessive use of horseradish, especially in its pure form, can bring to unpleasant consequences - from little heaviness in the stomach prior to the development of acute pain attacks, vomiting, intestinal disorders. The active ingredients in its composition are irritating to the mucous membranes, stimulates the production of enzymes, so people with high acidity of gastric juice, gastritis, ulcer, pancreatitis, cholecystitis should refrain from consumption of this product.

Maria Bykov

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