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CULTURAL AND WILD PLANTS
Horseradish is ordinary. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Horseradish, Armoracia rusticana. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: armoracy Family: Cruciferous (Brassicaceae) Origin: Probably Central Europe. Area: Horseradish grows in the temperate latitudes of Eurasia and North America. Distributed in Russia, Ukraine, Central and Western Europe. Chemical composition: Horseradish rhizomes and leaves contain numerous biologically active substances, including glucosinolates (sinigrins and glucobravin), which, when crushed and mixed with myosin (muscle tissue protein), form isothiocyanates. Horseradish also contains essential oils, flavonoids, carotenoids, ascorbic acid and other vitamins. Economic value: Horseradish is widely used in cooking, where its rhizomes are used as a spice and condiment for meat, fish, salads and sauces. Horseradish is also used in medicine as a diuretic, choleretic, hemostatic, anti-inflammatory and antimicrobial agent. It is also used in cosmetology and perfumery. Legends, myths, symbolism: In ancient Greek mythology, horseradish was considered a symbol of courage and strength. It is said that the warriors of ancient Greece used horseradish to strengthen their strength and increase endurance. In addition, horseradish was associated with the god of the sea, Poseidon, who was the patron of the military and sailors. In medieval Europe, horseradish was used as an aphrodisiac and a cure for various diseases. It was said that horseradish improves blood circulation and helps fight infectious diseases. Horseradish also has a symbolic meaning in the culture of the Jewish people. It is used in the Passover holiday as a symbol of the bitterness and suffering experienced by the Jews in Egypt.
Horseradish, Armoracia rusticana. Description, illustrations of the plant Horseradish, Armoracia rusticana (Lam.) Gaertn. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Perennial plant with thick, fleshy roots. The stem is erect, branched, 50-150 cm high. The basal leaves are very large, oblong, long-petioled, the upper ones are linear. The flowers are white, small, collected in a brush, often sterile. The fruit is an oblong pod. Blooms in May - July. The homeland of the plant is the southeastern part of Europe. Wild horseradish was used for food and for medicinal purposes by the ancient Slavs. Later, the plant was domesticated and began to be grown in vegetable gardens. Horseradish is cultivated in all agricultural regions mainly for the sake of a powerful fleshy root. Propagated by root segments or annual root petioles harvested in autumn and stored in cellars in wet sand. They are planted in spring (in Moldova, they can be planted in autumn). The depth of seeding is 3-5 cm. The distance between rows is 60-70 cm, between plants is 35-40 cm. Well-fertilized loamy soil is taken under horseradish. Planting needs loosening, weeding and top dressing, in case of drought - in watering. Horseradish is removed when the leaves die. At the same time, it is necessary to ensure that pieces of roots do not remain in the soil, otherwise the plant will clog the entire area within two to three years. Horseradish roots are stored in cellars buried in the sand. In this state, it can lie until spring. You can prepare for the winter and dried root. The pungent taste and peculiar smell of horseradish roots and leaves are due to the presence of allyl mustard essential oil, as well as sinigrin glycoside. The roots contain a lot of vitamin C, sugars, starch, resins, fats, minerals (potassium, sodium, calcium, iron, phosphorus, sulfur), etc. Fresh root juice contains the protein substance lysozyme, which has an antimicrobial effect. Carotene found in leaves. The healing properties of horseradish are associated with the irritating and stimulating effect of mustard oil, which enhances the secretion of gastric juice, improves digestion, and increases appetite. Horseradish juice, diluted with water, is used for hypacid gastritis, diseases of the biliary tract and intestinal lethargy.
In scientific medicine, horseradish root is used for radiculitis, myositis and other diseases. Aqueous infusions of horseradish are used for rinsing, lotions, compresses for inflammatory processes in the mouth and throat, for pyoderma. The roots and young leaves are used as food. Crushed fresh horseradish roots with the addition of salt, sugar, lemon, red beet juice - an excellent seasoning for meat, fish, and various snacks. Salads are prepared from young leaves. Horseradish root and leaves are added to pickles and marinades. Ascorbic acid and carotene fortify the brine, mustard oil gives it sharpness and pungency. Horseradish gruel masks with grated apple are considered a good cosmetic product for flabby porous skin. In dermatology, the roots of the plant are used to remove freckles and age spots. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Horseradish, Armoracia rusticana. Description of the plant, area, cultivation, application
A perennial herbaceous vegetable plant of the cruciferous family with a thick, fleshy, well-developed root, deepening into the ground by 1,5-2m. The stem is straight, branched, reaches a height of 1 m. Basal leaves are ovate-oblong, long-petiolate, stem leaves are oblong-lanceolate. Small white fragrant (smell of left-handed) flowers are collected in a multi-color brush on the tops of the stem and its branches. Seeds usually do not form. The plant achieves good growth and development on light sandy and loamy, deeply cultivated and humus-rich soils. Horseradish is frost-resistant, photophilous, does not tolerate excessive moisture. The birthplace of horseradish is considered South-Eastern Europe. In the wild, it is often found near dwellings and in weedy places. It is cultivated in many countries of the world. Local wild-growing forms can also be introduced into the culture. Horseradish propagates vegetatively - root cuttings. Seed propagation is impossible due to the sterility of the flowers. Horseradish roots contain essential allyl mustard oil, which helps to lengthen the shelf life of perishable foods (meat, fish, fresh fruits), as well as ascorbic acid, vitamin folic acid. Ascorbic acid, carotene, alkaloids, a significant amount of potassium salts were found in horseradish leaves. Horseradish has long been known as a spicy aromatic and medicinal plant. Its roots in a pounded form are a useful spicy seasoning for meat and fish dishes. Together with lingonberries and sour cream, horseradish is served with game. A mixture of grated horseradish with crushed nuts and whipped cream, which is used as a seasoning for boiled ham, is considered a special delicacy. Fresh leaves are added to salads, used for pickling cucumbers, tomatoes, mushrooms. Allyl mustard oil has an effective antimicrobial effect, inhibiting the growth of Staphylococcus aureus, Escherichia coli, the causative agent of tuberculosis and a number of other microbes. In folk medicine, an aqueous infusion of horseradish gruel is used to increase appetite, as a choleretic agent for liver diseases, gout, rheumatism, and also for catarrh of the upper respiratory tract. As an external agent, an aqueous infusion of horseradish gruel or the gruel itself is used to treat purulent wounds, sciatica, and myositis.
Cultivation. Horseradish reproduces only vegetatively. Planting material is lateral roots, as well as thin annual roots cut from the taproot. In order to be able to distinguish the lower cut of the cutting from the upper, the lower one is made obliquely. The soil for the roll is prepared after harvesting the predecessor, preferably legumes. The earth is first loosened to a depth of 5-7 cm, and after the germination of weeds, they are dug up to a depth of 30-35 cm, at the same time manure is introduced (8-10 kg per 1 m2). If manure was not introduced in autumn, then in spring, when planting, it is necessary to fertilize the soil with humus or compost (6-8 kg per 1 m2). Planting cuttings can be done in autumn or spring. Cuttings are planted at a distance of 25-30 cm from one another obliquely and so that the upper end is at a depth of 3-4 cm. The cuttings usually take root completely. Horseradish blooms in the second year in May or June. Fruits are usually not tied on it. To prevent the plant from exhausting itself, it is recommended to cut the inflorescences. Horseradish care consists in weeding, loosening, fertilizing with mineral fertilizers, which is carried out 1-1,5 months after planting. Mineral fertilizers are applied at the rate of: 10-12 g of ammonium nitrate, 20-25 g of superphosphate and 15-20 g of potassium salt per 1 m2. Horseradish is grown in one place for no more than a third of years, horseradish roots are dug in the spring in the second year of life (until the leaves grow back) or half a day in the fall. The roots are stored in the cellar. You can store them in dry peat chips or sand at a temperature of 0-2 °C. Authors: Yurchenko L.A., Vasilkevich S.I. Horseradish, Armoracia rusticana Gaerth., Mey et Schreb. Botanical description, distribution, chemical composition, features of use
Cabbage family - Brassicaceae. Perennial plant with thick, fleshy roots. Stem erect, glabrous, branched, 50-150 cm high. Basal leaves are very large, oblong-oval; stem - pinnatipartite. The flowers are white, collected in a racemose inflorescence. The fruit is an oblong-ovoid pod. Blooms in May - June. The fruits ripen in August. Grows in moist soil along river banks and near dwellings. Natural range - Europe (with the exception of the Arctic regions), the Caucasus and Siberia. Introduced and now also grows in Asia and America. All parts of the plant contain essential oil, which has a sharp specific smell and taste. Fresh root juice contains the protein substance lysozyme, which has antimicrobial activity, ascorbic acid (0,25%), thiamine, riboflavin, carotene, fatty oil, starch, carbohydrates (74%), resinous substances. Ascorbic acid (0,35%), carotene, alkaloids were found in the leaves; in seeds - fatty oil and alkaloids. Horseradish roots contain many mineral salts (potassium, calcium, magnesium, iron, copper, phosphorus, sulfur, etc.). The yield of essential oil from the roots after fermentation is 0,05%, its main component is allyl mustard oil. In addition, the essential oil contains phenylethyl and phenylpropyl mustard oils. Horseradish root has a pungent, pungent odor. Its taste is sweetish at first, later sharp and burning. Horseradish is an important spice plant, cultivated as an annual or biennial. Horseradish finds the greatest use as a spicy-flavoring additive in cooking, where fresh grated or chopped roots and leaves are used; as a spice for pickling and pickling cucumbers, tomatoes, mushrooms, red beets and sauerkraut. The spiciness of horseradish can be reduced by adding sour cream and apples. Served with grilled meat, sausages, smoked meat, ham, fatty pork, boiled beef, tongue and roast beef. It is added to various mayonnaises, cottage cheese, yogurt, sauerkraut, cucumbers and other vegetables. These mixtures are served with fried and boiled meat, fish, and cold appetizers. A mixture of grated horseradish with sour cream or apples serves as a good seasoning for fish, especially carp, cod, eel and salmon. A well-known sauce is prepared from horseradish, the taste of which can be improved by adding sugar and lemon juice. Grated roots stimulate appetite, improve bowel activity. The high antimicrobial activity of horseradish has been proven due to the presence of phytoncides and lysozyme. The root juice has pronounced antibacterial properties, is used for influenza, for rinsing the mouth and throat with sore throat, tonsillitis, toothache, it is placed in the ears for inflammation and purulent discharge. Fresh horseradish juice and its aqueous dilutions increase the secretion of hydrochloric acid in the stomach and are effective in the treatment of anacid gastritis (horseradish consumption is dangerous in inflammatory diseases of the digestive tract, liver and kidneys). An aqueous decoction of horseradish has a positive effect in the treatment of dysentery, liver diseases and giardiasis, as well as hypertension. In folk medicine, horseradish is used as an appetite enhancer, to improve the activity of the digestive tract, for edema, diseases of the kidneys, bladder and liver, as an expectorant for inflammation of the upper respiratory tract. With scurvy, a tendency to bleeding, physical and mental exhaustion, malaria, they used a tincture of horseradish roots inside, and gruel in the form of a compress as a local irritant and distraction (somewhat weaker than mustard), was used externally for sciatica, gout, rheumatism, and also for the treatment of purulent wounds. In cosmetics, horseradish infusion removes freckles, spots and sunburn on the face. Horseradish (Armoracia sisymbrioides (DC.) Cajand.) is found in humid places in Western and Eastern Siberia, in the Far East, and on Sakhalin. In Siberia, it is bred and used similarly to horseradish. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Horseradish, Cochlearia armoracia L. Classification, synonyms, botanical description, nutritional value, cultivation
Synonyms: Armoracia rusticana (Lam.) Gaerth., Nasturtium armoracia Fries, Armoracia lapathifolia gilb. fl. Names: English. horse radish; fr. cran de bretagne, with des angles, cranson de bretange, c. rustique, faux raifort, grand raifort, mederick, merede, moutarde des capucins, m. d'Allemangne, m. des Allemands, m. des molnes, moutardelle, radisa cheval, rave de campagne, raifort souwage; German Merrettig, Kren: goal. kaputinen mostard; dates peber rod; Swede, peppar-rot; it. rafano tedesco; Spanish taramayo, vagisco, rabano rustico; port of rabano de cavollo; hung. tornea; words, hren, kren; Polish chrzan, warzucha chrzan; Ukrainian hrsh; arm. bogk-wairi. Horseradish has a thick, fleshy root; stem straight, branched, 0,5-1,5 m in height; basal leaves are very large, oblong or oblong-oval, crenate, heart-shaped at the base, the lower stem leaves are pinnatipartite, the middle ones are oblong-lanceolate, the upper ones are linear, almost entire. Sepals about 3 mm long, petals about 6 mm, white, short-legged; racemes elongated, pedicels straight; pods oblong-oval, swollen, 5-6 mm long, 4-5 times shorter than pedicels; valves reticulate-veinate, without median vein, nests with 4 seeds, styles very short. Horseradish seeds ripen very rarely and are not used anywhere for propagation. Horseradish has many flowers, but they are sterile. Distributed almost throughout Europe; introduced to North America. It is used in food, usually in pureed form; canned. Root juice is a strong antiscorbutic. The leaves are also edible, have a sharp taste, but weaker than that of the roots. According to Koenig, the chemical composition of horseradish roots is as follows: water - 76,72%, nitrogenous substances - 2,73, fat - 0,35, nitrogen-free extractives - 15,89, fiber - 2,78, ash - 1,63%. In dry matter, 11,60% are nitrogenous and 67,99% are nitrogen-free substances. The sharp taste of horseradish depends on glycosides and essential oil. Grows in vegetable gardens, water meadows, near water, sometimes in water. In vegetable gardens, it develops much thicker and longer roots than in the wild. For propagation, the roots are dug up and cut into pieces. The most suitable for planting are pieces of roots 32-40 cm long and a finger thick. For planting, it is better to take pieces of roots about 20 cm long and 6-12 mm in diameter. Fertile, moist loamy and especially floodplain, chernozem soils are most suitable for growing horseradish. On heavy soils, the roots branch and twist. R. I. Schroeder notes that horseradish grows especially well at the bottom of dried-up ponds, in drained swamps and in low-lying black earth valleys. Very wet soils are not suitable for horseradish cultivation.
Under horseradish, deep (50 cm) tillage is necessary. To obtain a large and high-quality crop, abundant fertilizer with well-decomposed manure is required. The introduction of fresh manure is undesirable, as it causes "rusting" of the roots. In addition to manure, it is recommended to apply mineral fertilizers at the rate of 55 kg of N and K20 and 80-110 kg of P2O5 per 1 ha. If mineral fertilizers are applied without manure, the dose of each of these substances should be increased to 110 kg or more. Planting is carried out in special areas, outside vegetable crop rotations, since horseradish is grown in one place for several years in a row. It is possible to alternate crops with horseradish such as cabbage, celery, parsley, cucumbers and, if the place is not too damp, strawberries and black currants. Such a crop rotation is carried out separately from other crop rotations of the farm. Horseradish roots are covered with outgrowths like warts, from which roots and shoots are formed. If the horseradish is intended for planting, the warts must be destroyed, and the roots will become better, smoother and thicker. To do this, the root is wiped with a coarse cloth along its entire length, except for the very ends (about 2 cm on each side). Horseradish is planted in early spring, as soon as the soil dries out. Planting material is harvested in the fall by digging up the roots of horseradish and digging them in an inclined position somewhere in the ground. The roots are planted obliquely into the soil in deep furrows so that the upper end is covered with earth to a depth of 7-10 cm. Plants are placed in rows at a distance of 30-45 cm from each other and 90-100 cm between rows. To get a crop of straight and even roots, the side roots are removed. This is done in the following way. The soil is raked from the root, all young roots are pinched or cut off, except for those located at the lower end, after which the roots are again covered with earth and watered. Removal of young roots, if possible, is carried out in early spring in order to retard the growth of the plant less. This operation must be repeated every two weeks, until the fall, when it is time to dig horseradish roots. In practice, this is usually done only once. In late autumn, before the onset of permanent frosts, horseradish is harvested with narrow shovels (so-called horseradish) or garden pitchforks. It is better to dig with a pitchfork, since in this case the roots are cut less and less small pieces remain in the soil. The latter is undesirable, since in subsequent years horseradish can grow to such an extent that it becomes a real weed plant, which is difficult to fight. Horseradish is harmed by: flea bugs (horseradish, cruciferous and black); horseradish leaf-biter - spraying with intestinal poisons is used against it; cabbage butterfly caterpillars - they are harvested by hand, and the plants are sprayed with Parisian greenery; against the rapeseed sawfly, whose larvae eat horseradish leaves in autumn, intestinal poisons are used, and against mustard aphids - anabazine sulfate. Of the diseases, white rust (Cytopus candldus DeBagu) is especially dangerous. However, horseradish is not damaged by clubroot, being an exception to the group of cruciferous vegetables, many of which (cabbages, turnips, rutabagas) are susceptible to it. Author: Ipatiev A.N.
Horseradish, Armoracia rusticana (Lam.) Gaerth., mey et Scherb. L. Botanical description, range and habitats, chemical composition, medical and industrial uses
Synonyms: varuha, spoon grass, spoon horseradish, sea lettuce. Perennial herbaceous plant with a large basal rosette of leaves and fleshy roots, cruciferous family (Cruciferae). One or more erect stems 1,5 m high with alternate stem leaves depart from the root. Basal leaves are long-petiolate, large, oblong-oval, 30-60 cm long, 10-15 cm wide. The flowers are white, collected in many-flowered racemes. The fruit is a two-celled pod, almost spherical in shape, 5-6 mm long. Blooms from May to June. Range and habitats. Natural range - Europe (with the exception of the Arctic regions), the Caucasus and Siberia. It grows along the banks of rivers, in damp places. Chemical composition. All parts of the plant contain essential oil, which has a sharp specific smell and taste. The burning smell and taste of the roots are due to the presence of mustard oil and sinigrin. Fresh root juice contains the enzyme lysozyme, which has antimicrobial activity, thiamine, riboflavin, carotene, fatty oil, starch, carbohydrates (74%), resinous substances. The leaves contain 240-350 mg%, and the roots 120-250 mg% ascorbic acid. Carotene, alkaloids were found in the leaves; in seeds - fatty oil and alkaloids. Horseradish roots contain many mineral salts (potassium, calcium, magnesium, iron, copper, phosphorus, sulfur, etc.). The yield of essential oil from the roots after fermentation is 0,05%, its main component is allyl mustard oil. In addition, the essential oil contains phenylethyl and phenylpropyl mustard oils. The plant also contains horseradish peroxidase, an enzyme widely used in molecular biology. In particular, this enzyme is used in enzyme immunoassay to visualize the reaction associated with antigen-antibody interaction (oxidation of dianisidine dye with conversion to a colored form), as well as in some methods for determining specific proteins in a sample using luminescence. The fresh root has a sharp peculiar taste, when scraped it emits a very pungent odor and causes lacrimation. During storage, it gradually loses these properties.
Application in medicine. Allyl mustard oil enhances the secretion of the glands of the gastrointestinal tract, increases appetite. In large quantities, it causes gastroenteritis, irritation, pain and hyperemia of the mucous membrane of the stomach and intestines, leading to vomiting, diarrhea and the development of other symptoms of gastroenteritis. Lysozyme, located in the roots of the plant, has a bactericidal effect on saprophytic crops. With local exposure, allyl mustard oil causes hyperemia, pain on the skin, and at high concentrations, burns and tissue necrosis. Freshly squeezed horseradish juice, root pulp or 1:10 water infusion is used as an appetite enhancer, and also as an antiscorbutic, although many other plants with a higher content of ascorbic acid have now been identified. Externally, horseradish is used in grated or cut form as a distraction, but it acts much weaker than mustard. Leaves of common horseradish are applied to sore spots, covered with warm for 20 minutes and this relieves pain in sciatica. Other uses. Horseradish finds the greatest use as a spicy-flavoring additive in cooking, where fresh grated or chopped roots and leaves are used; as a spice for pickling and pickling cucumbers, tomatoes, mushrooms, red beets and sauerkraut. The roots are used to prepare the seasoning of the same name - horseradish, and also as part of more complex mixtures, for example, sauce, kvass with horseradish, horseradish, horseradish. Authors: Turova A.D., Sapozhnikova E.N.
Horseradish, Armoracia rusticana (L.) Gaertn., Mey et Sherb. Description, habitats, nutritional value, culinary use
Horseradish is a perennial herbaceous plant from the cruciferous family with a stem up to 1,5 m high. The leaves are oval-elongated, up to 40 cm long. The root is thick, long, fleshy. The flowers are white, collected in many-flowered racemes. The fruit is a two-celled spherical pod, 5-6 mm long. Blooms in May - June. It grows wild in floodplains, in damp meadows, near streams, in waste places. It was first cultivated in the Middle Ages in Germany. It is now widely distributed in India, Japan, China, Sri Lanka, Canada, the USA, and northern Philippines. According to the content of vitamin C, horseradish occupies a prominent place among vegetables. 100 g of the edible part of horseradish contains 55 mg of vitamin C, 2% protein and 15% carbohydrates, resinous substances, essential oil and lysozyme, which has a bactericidal effect, vitamins B1, B2 and PP. The mineral composition is also very rich. 100 g of root contains 579 mg of potassium, 119 mg of calcium, 130 mg of phosphorus, 36 mg of magnesium, 0,4 mg of copper, 1,3 mg of manganese, 140 mg of sodium and 2 mg of iron. Horseradish roots are used in food raw, canned, boiled and dried. Horseradish is a good seasoning for various dishes, especially for cold meat and fish, it gives dishes a spicy, pleasant taste. You can use horseradish as an independent dish. However, horseradish should be consumed in moderate doses and not for everyone - in some diseases it is contraindicated, as it irritates the mucous membrane of the stomach and intestines, and causes other undesirable effects in the body. Author: Koshcheev A.K. Horseradish is ordinary. Basic information about the plant, use in medicine and cooking
Horseradish grows wild in Eastern Europe, the Caucasus and Western Siberia. Thick long vertical roots are dug in autumn or early spring. Raw and boiled roots are suitable for eating - mainly as a seasoning for various meat dishes. Rarely, young leaves go as an additive to spring salads, soups, sandwiches and when pickling cucumbers, tomatoes, etc. Horseradish roots contain carbohydrates, fats, vitamin C (about 100 mg%), nitrogenous substances, phosphorus, calcium, synergy glycoside, essential oil, potassium salts, which are easily absorbed by the human body. Pounded roots are used to prepare special solutions and extracts widely used in cooking. Horseradish stimulates appetite and improves bowel activity, fresh juice promotes the release of hydrochloric acid in gastric juice. In folk medicine, horseradish is widely used as a diuretic for dropsy, gout, rheumatism and kidney stones. The strongest phytoncidal plant, which has not only bactericidal, but also fungicidal properties. It has strong antiseptic and bactericidal properties. Experiments are known when fresh meat sprinkled with shavings of horseradish rhizomes was placed in tightly closed dishes. Without access to air, the meat did not decompose for almost 6 months. Many housewives use horseradish to better preserve meat products and fresh fish. A little shavings from horseradish rhizomes are poured into a plastic bag and then meat is laid, which is also sprinkled with shavings on top. Then the bag is tightly tied and placed in a cold place. The meat does not lose freshness for several days, retains its taste. Author: Reva M.L.
Horseradish, Armoracia rusticana. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Horseradish, Armoracia rusticana. Tips for growing, harvesting and storing
Horseradish is a perennial plant known for its rhizome, which is used as a spice and medicinal. Tips for growing, harvesting and storing horseradish: Cultivation:
Workpiece:
Storage:
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