How and where to properly store horseradish? How to store horseradish in the refrigerator - we give useful tips How to store horseradish in the cellar.

The beneficial properties of horseradish have been known for a long time. Then people, of course, did not understand why horseradish helped with rheumatism or colds, but they successfully treated these and other diseases by eating and using horseradish root externally. It was only later that we determined its beneficial properties.

Useful properties of horseradish

Horseradish roots contain a sufficient amount of mineral salts of sodium, iron, potassium, magnesium, calcium, phosphorus, chlorine, sulfur...
There are vitamins A, B1, B2, PP, as well as a very large amount of vitamin C.
Horseradish contains the glycoside sinigrin, which, when broken down, turns into essential mustard oil.
The enzyme lysozyme has an antimicrobial effect.
Horseradish releases a large amount of phytoncides, so berries, cheese, eggs and even meat placed next to it remain fresh for a very long time.
Young horseradish leaves are added to salads, soups, and also used for canning cucumbers, tomatoes and other vegetables.
Seasonings are made from horseradish roots that improve appetite and are a preventative against many diseases, such as colds, gout, rheumatism, sore throat, upper respiratory tract diseases, kidney stones, and hypertension.

But there are also contraindications. These are chronic gastritis and pyelonephritis.

How and when is horseradish prepared?

Horseradish is a perennial crop, but two-year-old roots have the best taste. Horseradish is harvested in October - early November. It is advisable not to harvest the roots later, as they become brittle.

Before digging up the roots, you need to mow the leaves. The roots are then dug up and sorted. One-year roots are set aside for planting material, since horseradish is propagated exclusively by cuttings, and the remaining roots are sent for processing and storage.

Some of the roots can be left directly in the ground. They are well wrapped from frost, for example, covered with a layer of straw. In this kind of storage, horseradish roots survive wintering well.

How to store horseradish roots in a basement or cellar

Only whole roots are suitable for long-term storage - without rot, dents or cracks. They are carefully cleared of clods of earth, the tops are removed and lowered into the cellar. The roots are stored in sand, as in the air they quickly lose moisture and wither. Therefore, a layer of sand is poured into boxes or simply on the floor, the roots are laid on it so that they do not touch each other, and then covered with sand again. This way you can make several layers. As the sand dries, it needs to be slightly moistened so that the horseradish roots do not dry out.

Horseradish in such conditions - at a temperature of about 0°, in a clean, ventilated room - remains fresh until the new harvest.

You can also store horseradish roots in buckets of soil. To do this, roots are stuck into slightly damp soil at a distance from each other and stored in this position until the next harvest.

How to dry horseradish roots

Roots discarded for long-term storage in the basement can be dried. To do this, the roots are cleared of soil and tops, and small roots are cut off.

Then the roots are quickly washed in cold water and the outer skin is peeled off. You cannot soak the roots for drying, as they quickly become saturated with moisture.

The roots are wiped with paper towels and air dried. It is strictly forbidden to dry horseradish roots in the sun, since the phytoncides will evaporate, the glycosides will be destroyed, and the roots will lose most of the nutrients.

After this, the roots are ready for drying. They are dried in several ways:

Pure horseradish roots are cut in half lengthwise and laid out in one layer on baking sheets. The baking sheets are placed in an oven heated to 50-60° and dried with the door open for 40-90 minutes. Dried roots are stored in glass jars. If necessary, just soak such roots in warm water, and they will be ready for further use.
Clean roots are cut into thin slices and proceed in the same way as in the first case. Such dried cuts can be ground in a blender and the resulting powder can be stored in glass jars.
Clean roots are grated on a medium grater, laid out in a thin layer on a baking sheet and dried in an oven or in an oven with the door ajar. Then the dried raw materials are placed in glass jars and stored in a dry, cool, dark place.
When properly stored, dry horseradish does not lose its beneficial properties for two years.

How to store horseradish roots in the refrigerator

Horseradish can be stored in the refrigerator for no more than three to four weeks. To do this, the roots need to be cleared of soil. Then pack them in cling film, making several holes for air circulation, and store them in this form in the refrigerator in the vegetable compartment.

How to store horseradish roots in the freezer

The horseradish roots are peeled, washed in cold water and dried with paper towels.
Then the roots are twisted in a meat grinder.
The crushed raw materials are placed into portioned bags and quickly frozen.

In the same way, you can freeze just the root cut into pieces.

Frozen horseradish roots can be stored in the freezer for up to a year without losing their beneficial and tasteful qualities.

If you take a thoughtful approach not only to the cultivation of horseradish, but also to its further storage, then you can have a supply of this healthy vegetable throughout the year.

Vendanny - Nov 13th, 2015

For canning vegetables, you can use not only freshly picked, but also dry leaves and rhizomes of horseradish. But, it is very important to properly dry this vegetable. Using this homemade recipe, you can prepare not only horseradish leaves for future use, but also its root.

For our preparation, healthy, undamaged, freshly picked horseradish leaves must be thoroughly washed, and then, after removing the petiole part, hung out so that excess moisture is removed from the leaves.

Then, in order for the leaves to dry, the baking sheet must be placed in the oven, preheated to 40 to 45 ° C for 2-3 hours. In sunny weather, it is allowed to dry horseradish leaves in the shade under a canopy for 12 hours.

When the leaves are sufficiently dried, they need to be transferred to glass containers for storage.

How to dry horseradish (root).

First, we need to free the horseradish root from the adhering earth, and then wash it thoroughly and peel it from the rough peel.

We can easily grind a well-dried root using a coffee grinder. Next, pour the horseradish root powder into a glass container and store it in a cool place.

How to use dried horseradish.

If you add a tablespoon of dried horseradish to the brine for pickling cucumbers, the brine will not become cloudy and mold will not form in it.

Or, if you have open preserves (any vegetables) in the refrigerator, add prepared horseradish powder to the jar and mold will not appear in the open jar for a long time.

Everything described above applies to both leaves and roots.

But I sometimes add dry horseradish root powder to adjika or other sauces. The taste is unusual, but very tasty. Try to cook it once and you will make such preparations from horseradish every year.

Vendanny - Dec 15th, 2015

Horseradish is a herbaceous plant from the cabbage genus. Its beneficial properties allow you to use all its parts: roots, stems and leaves. The plant is indispensable for pickling and pickling cucumbers, tomatoes, mushrooms, and apples. And the roots are also used to prepare seasonings, sauces and medicines in folk and official medicine.

Horseradish roots contain 150-250 mg of vitamin C, which is 5 times more than in lemons and oranges, and up to 7% carbohydrates, essential oils, phytoncides and mineral salts.

An infusion of horseradish roots is used in folk medicine as a diuretic if stones are found in the bladder. For sore joints, apply horseradish paste to the places where it hurts. You can’t keep horseradish or mustard on your skin for a long time - you can get burned. Horseradish has an antimicrobial effect, therefore, diluted horseradish juice should be used to gargle for various inflammatory diseases of the mouth and nose, including sore throat. Horseradish contains a protein - lysozyme, which has a bactericidal effect and is used in official medicine. Horseradish root gruel is good for purulent wounds and ulcers.

Horseradish root is also used in cosmetology. A water infusion removes age spots and freckles, and a mask of horseradish roots and apples, grated equally, reduces enlarged facial pores.

But most of all, horseradish is used in cooking as a seasoning. Horseradish roots are used to prepare a spicy seasoning for meat and fish dishes and salads. In small doses, it improves intestinal function, killing harmful microbes, increases appetite, and helps digest protein foods.

Horseradish seasoning is served with cold fish dishes (whole boiled fish, jellied fish, whole fish), hot smoked fish (stellate sturgeon, sturgeon) and even kulebyaks and pies with fish, if they were not eaten hot and remained for the next day.

In addition to fish dishes, horseradish seasoning also goes well with cold meat dishes, especially pork (jelly, jellied pig, jellied pig), tongue and offal. According to ancient tradition in Rus', pork dishes were eaten on New Year's Eve, which lasted until Vodokreshch (January 19). And on Vasilyev's Day (Old New Year - January 14), a pig's head was usually boiled, accompanied by horseradish seasoning.

Horseradish seasoning is also suitable for poultry aspic, cold boiled beef, veal and beef offal. But it doesn’t go well with lamb.

It is customary to prepare horseradish seasoning before use and you should try not to leave it for more than 1-2 days so that it does not lose its spicy-spicy taste. This is due to the fact that after 2 days or more, horseradish greatly loses its strength.

In Rus', horseradish seasoning was prepared without vinegar; it was believed that it reduced the power of horseradish, and besides, vinegar was not used in national Russian dishes.

A vinegar-based horseradish seasoning called “Polish Horseradish” was prepared in Belarus and Volyn, and is especially popular in Lithuania. This recipe came from Lithuania. The seasoning according to this recipe could be stored from 2 weeks to a month, and could withstand long-term transportation, but, of course, the taste was no longer the same.

Russian horseradish seasoning initially has a specific soft, delicate, sweet taste, which unexpectedly turns into an extremely strong, sharp, piquant sensation in the mouth. This is an extraordinary seasoning. It is prepared before serving. The seasoning keeps its strength for 4-6 hours.

Previously, horseradish seasoning played several roles in Russian feasts: purely culinary - the seasoning made dishes unusually attractive and entertaining - it gave a reason to joke and have fun at the table. This was especially true for those people who tried horseradish seasoning for the first time or did not know the secret of its use. And the secret was simple: the seasoning should be added to the mouth after a piece of fish or meat, chewing it lightly, but not swallowing, as some people did who did not know this secret.

Previously, there was an old custom in Rus' - a test for the bride and groom, who were treated to dishes in which it was necessary to add horseradish seasoning. Sometimes the groom was refused due to the fact that he could not cope with the task, although he had many other positive qualities.

To make the seasoning taste “sweet and evil”, you need to know the secret, without which it is impossible to prepare a spicy and tasty seasoning. The first thing you need is for the horseradish root to be of high quality and good quality. It should be as thick as a finger, juicy, strong and intact inside. We immediately get rid of external damage (rot, bruised and cut areas).

If the root is not juicy, this is an irreparable defect, since it will no longer make a spicy seasoning. Such a root can be soaked to make it easier to chop, but the juices will already remain in the water, and the aroma and pungency will be lost. And, besides, seasoning from such a root is stored even less, no more than 3-4 hours.

Every housewife should be able to prepare such a seasoning. For this simple recipe you will need:

several fresh large horseradish roots;
sugar to taste;
salt to taste;
fresh lemon juice – a few teaspoons;
fat sour cream - added to taste.

How to prepare this horseradish seasoning.

We clean fresh roots with a sharp knife, wash them in cold water and grate them on a fine grater. To prevent the horseradish from running out of steam, take it in three small portions and immediately put it in a well-sealed jar with a small amount of cold boiled water. When all the roots are grated, mix them with water until a thick porridge is obtained. If you use lemon juice, then you need to take less water, since the seasoning should be thick. Add salt and sugar to taste. Before serving, open the jar of seasoning, add sour cream to it, mix and serve along with some meat or fish dish. The strength of the seasoning lasts 10-13 hours.

How to make horseradish sauce

It should be noted that this is a very popular sauce and an excellent preparation for the winter that does not require boiling. To prepare the sauce you will need:

ripe tomatoes - about 3 kg;
fresh horseradish root – 250g;
salt, sugar, ground black pepper - to taste;
garlic – 250g.

First, we prepare the vegetables: wash, peel and cut off everything unsuitable for food. Then we pass the tomatoes, horseradish and garlic through a meat grinder. The result was a runny consistency. Add salt, sugar, ground pepper to it to taste. Place the mixture in clean jars, close with tight lids and store in the refrigerator. You can’t store it at room temperature, otherwise the horseradish will sour.

In addition to preparing sauces and seasonings, horseradish roots are also preserved raw. How to properly store it for the winter? For this purpose, after digging up the roots, the tops should be cut off 1-1.5 cm above the root and cleared of soil. Place in boxes in rows so that the roots do not touch each other. Sprinkle the rows with clean, sifted sand without impurities or clay. Once a week, the box with sand and roots needs to be watered a little, so that the sand is slightly damp. In this form, horseradish is well preserved at temperatures close to zero in a damp basement. So, throughout the whole year, the roots will remain juicy and fresh.

For more interesting facts about horseradish, its properties and uses, watch the video:

And one more video, where interesting facts about horseradish are selected, the health benefits and harms and use for treatment are discussed. Watch, eat and be healthy.

Horseradish is unpretentious in cultivation and with minimal effort it is possible to have a supply of these aromatic roots, which are most often used to prepare a spicy seasoning. And so that the vegetable does not lose its basic properties until spring, it must be properly prepared. And then we will tell you how to store horseradish fresh, frozen and pickled.

Harvesting and preparing crops for storage

Horseradish is a perennial crop, but the two-year-old roots have the brightest taste. They are collected in the fall - in October or at the very beginning of November.

On a note! If horseradish stays in the ground longer, it will become brittle and not suitable for harvesting!

The roots are dug up only after the foliage has been mowed. The roots extracted from the soil are shaken off the ground and sorted - young (annual) ones will become planting material, biennials will be used for processing and subsequent storage. It is not necessary to dig up absolutely all the horseradish - some of the roots can be left in the ground, covering them with straw, which will protect them from frost.

Storing fresh horseradish

How to store horseradish in the cellar

So, if you have a cellar at your disposal, then keeping horseradish fresh in it until the next harvest is quite simple. In addition, this method is the most economical and practical, since this crop tolerates proximity to other root crops quite well, which saves not only time, but also space.
First you need to prepare the room. Inspect the cellar and thoroughly clean it. All unwanted residents (insects and other pests) should be eliminated, as well as mold and mildew. If there is high humidity in your cellar, then it is advisable to insulate the floor and walls. Heating devices and regular ventilation will not be superfluous in this situation.

On a note! These events will protect the food in the cellar from rotting and disease!

After all the preparatory measures have been completed, you can store the horseradish. Place several large wooden boxes indoors and fill the bottom with soil. Next, we lay the horseradish - the roots must be positioned in such a way that they do not touch each other. Sprinkle the first layer with wet sand and place another layer of products on it. Depending on the size of the wooden box, it may contain several layers of horseradish.

After the product has been stored, it is left in the cellar and inspected from time to time. At the first signs of rotting, the damaged roots are thrown away, and the neighboring ones are treated with an antifungal drug. It is also necessary to ensure that the vegetables do not dry out. To do this, wet sand is periodically added to the boxes.

In general, preserving horseradish for the winter in this way is not difficult, since it contains special substances that have bactericidal properties. These qualities make this root vegetable suitable for long-term storage and, under proper conditions, it will not lose its aroma and taste for a long time - up to one and a half years.

How to store horseradish in the refrigerator

If you don’t have a cellar or basement, then you can store horseradish in the refrigerator, and this method is applicable for both autumn and spring harvests.

We sort out the collected products and clear them of soil. Small root vegetables, no more than 30 cm long, are suitable for storage in the refrigerator. They need to be wrapped in cling film and several holes made in it. This will ensure proper air circulation and the product will not “suffocate.”

The packed roots must be placed in the lower compartment of the refrigerator. They can be stored for no more than three weeks, using as needed.

Freezing

Is it possible to freeze horseradish? Actually it is possible. This product is able to withstand low temperatures quite calmly and at the same time maintain its freshness for six to eight months. There are two ways.

The first method involves storing horseradish, cut into small pieces. We wash the roots under running water, remove the skin and chop into cubes. We lay the product on a paper towel, remove excess moisture, then put it in plastic bags and put it in the freezer.

The second method is storing chopped horseradish. Wash the roots thoroughly, clean and dry. We pass the product through a meat grinder and place it in plastic containers or plastic bags. Immediately place the product in the freezer.

Storage of dried product

Before storing horseradish, it can be dried. At the same time, such roots are no less convenient for further use - they can be added to various sauces and seasonings, put in first courses and meat snacks.

On a note! You can dry those roots that you previously discarded for storage in the cellar!

The selected root crops are first cleared of soil, then the tops are removed and small shoots are cut off. Afterwards, the horseradish must be rinsed very quickly under cold water and the thin skin removed. At this stage, speed is important, since if the roots remain in water for a long time, they will become saturated with moisture and will be unsuitable for further storage.
Wipe the prepared product with a paper towel and lay it out in one layer in the fresh air. Just make sure that the roots are not exposed to direct sunlight. Otherwise, the phytoncides contained in horseradish will evaporate, and most of the glycosides will collapse and the roots will lose a significant proportion of nutrients and their characteristic taste.

Cut each root vegetable lengthwise into two equal parts and place on a baking sheet. Place the product in an oven preheated to 60°C and leave for an hour and a half. In this case, the door should be slightly open. This procedure will take about one and a half hours. We place the dried roots in small glass containers and use them as needed.
On a note! Before use, horseradish prepared using this method is soaked for some time in warm water!
Cut the prepared roots into thin slices and place them in one layer on a baking sheet. Dry in the oven according to the above described scheme. Then place the finished product in a blender bowl and grind into powder. You can store this horseradish in glass jars in a dry, dark place.
Grate the peeled and washed root vegetables and spread the resulting pulp in a thin layer on a baking sheet. Leave in the preheated oven with the door ajar until completely dry. Store in glass under a lid.

Pickling

Since most housewives prefer to store horseradish at home in pickled form, it would be useful to consider several of the most popular methods for such preparation. This method is good because it is much more convenient to use such a product - there is no need to soak or chop the root, moreover, it is already completely ready for use.

The classic version of horseradish preparation looks like this. Grate the fresh root and add a little sugar to the mixture. Salt to taste and add vinegar. We put the horseradish into clean jars and send it for sterilization. After 5-7 minutes of boiling, remove the product from the water bath and seal with tin lids.
For those who like it spicier, there is another recipe. For 300 g of fresh horseradish, you need to take a kilogram of tomatoes and 100 g of garlic. We pass all the products through a meat grinder, add half a tablespoon of salt, sugar and pour in a quarter glass of vinegar. Mix everything thoroughly and place in clean jars. This workpiece can be stored under nylon covers.
You can also prepare horseradish with beets. Grate about 500 g of roots, pour boiling water over them and leave covered until completely cooled. Then drain the liquid, add a tablespoon of salt to the horseradish, the same amount of sugar and 100-110 ml of vinegar. Boil 300 g of beets, grate and combine with horseradish. We roll the horseradish into pre-sterilized jars and store it.
If you prefer milder seasonings, we suggest considering the next option for preparing horseradish - with sour cream. Grate 300 g of root vegetables and mix the resulting mass with 2.5 cups of sour cream. Salt to taste, add sugar. Close the lids tightly. This horseradish can be stored both in the refrigerator and in the cellar, but no longer than five days.

Thanks to these recipes and recommendations, you can preserve horseradish for quite a long time at home. If you prefer a fresh product, send it to the cellar or freezer; if you want to have a spicy seasoning on hand, dry the root vegetable or pickle it.

Horseradish has long been considered one of the favorite Russian seasonings. Before the appearance of all kinds of foreign sauces on the market, it was the product that gave our dishes a “sparkle.” But even despite the abundance of various ketchups in supermarkets, residents of our country continue to consume the roots and leaves of this tasty and healthy plant.

However, how to ensure product storage in cold weather? There are thousands of ways to keep roots safe and sound using an ordinary refrigerator and freezer. Today we’ll talk about how to store horseradish and what are the best recipes for the winter.

We store it correctly!

If you want the plant to add sparkle to your dishes not only in summer, but also in winter, you need to consider several rules for storing it. First of all, it should be noted that correct collection plays an important role. It is important to know that horseradish can ripen at different times of the year, in particular:

in spring;
in the fall.

This is done carefully so as not to damage the root. Then they need to be shaken off from excess soil. There is no need to rinse, because the rhizomes are perfectly stored in their own soil.

Once you dig up the plant, you need to cut off its leaves. Please note that in order for horseradish to be stored well at home, the cut areas must be thoroughly treated with an antiseptic. The best option in this case is iodine. Immediately inspect the entire harvested crop and look for any damage. If any are present, the product will not last long, so such rhizomes should be used immediately. A good root should not have:

rot;
cliffs;
traces of pests.

After trimming and selecting, the remaining horseradish must be laid out for drying. One day is enough for it, but the room where you put the rhizomes should be warm and well ventilated.

As for the methods that can be used to store the product, today there are four of them:

Rolling into a jar.
Drying.
Bookmark in the cellar.
Stuff in the refrigerator.

Marinating in jars

There are a huge number of recipes with which you can store horseradish in jars. Most often they prefer to roll it into dishes in the form of sauces. An example is the famous horseradish. But if you want to keep the product pure, consider a recipe that will help you do this.

So, first you will need to take a meat grinder or a regular grater to finely chop 1 kg of rhizome. Please note that during the grinding process fumes are released that can irritate the mucous membranes of the eyes and nose. Therefore, it is recommended to wear special protective masks and goggles, and put a plastic bag on the top of the meat grinder.

Grated or rolled horseradish must be placed in a specially prepared marinade. To do this, you will need to boil 250 ml of water in a saucepan, and after boiling, add 1 tablespoon of salt and sugar there. Following them, 125 ml of apple cider vinegar should go into the bowl (if you don’t have it on hand, use 20 ml of citric acid) and, in fact, the ground roots. Then all this is thoroughly mixed and covered with a lid.

Actually, the product for preservation is ready. Next, all you need to do is sterilize the jars, spread out the mixture and roll it up tightly. You can store horseradish this way for several years.

Drying rhizomes

Dried horseradish roots allow you not only to preserve all the valuable vitamins and minerals contained in the plant, but also not to lose its specific aroma. This option is well suited for housewives who like to add horseradish to all kinds of sauces, seasonings, and soups.

To prepare the product, you first need to cut it into thin pieces. Then you will need to preheat the oven to 60 degrees (if this is too low for your oven, set the lowest temperature), arrange the slices on a baking sheet in one layer, and then put them in the oven.

An hour and a half is enough for drying. Once the slices have hardened, they can be chopped in any way convenient for you:

grind in a food processor;
grind in a mortar;
grate.

The crushed product must be placed in glass or porcelain, and then the container must be tightly closed with a lid.

Cold storage

In order for the product to be stored well in the refrigerator, you will have to select the most suitable ones. Please note that the best option would be small roots, no more than 30 cm in length. In this case, the horseradish must be cleaned from the earthen lump and wrapped in film, in which several holes must be made for free air movement.

Please note that the lower the temperature, the better the roots will be stored. So, horseradish will live in the lower section of the refrigerator for about 20 days. If you need to store it longer, then the freezer is the best option. Here he can lie freely for up to 6 months. To do this, the product must be cut into small cubes, dried thoroughly, placed in a plastic bag and stored “until better times.”

Bookmark in the cellar

Before hiding the roots in the cellar, you must first carefully inspect it. The room should be clean and dry, and there should be no traces of any pests or mold. Remember, if unwanted living creatures are found in the basement, you can remove them from there using smoke or carry out disinfestation and deratization of the room. Please note that after the preparatory procedures, horseradish cannot be placed in the cellar for at least two weeks. Therefore, try to prepare in advance.

After all the preparatory procedures are completed, it is time to start planting the rhizomes. Here, too, certain conditions must be observed. First of all, it is important to know that horseradish is best stored in wooden boxes. It is necessary to pour earth at the bottom, and then lay the first layer of roots so that there is a certain distance between them. Next, you can lay down several more layers of horseradish, sprinkling the bottom layer with wet sand. Remember, the sand must be clean, without any impurities, including soil.

Please note that for spring varieties of horseradish, the problem of possible germination is relevant. Dealing with it is quite simple. All you need to do is sprinkle the rhizomes with a small amount of slaked lime. After this, the entire bookmark procedure described above is performed in the same order.

Remember, if you put horseradish in the basement for storage, you definitely need to keep an eye on it. If you notice rotting on at least one root, it must be thrown out immediately. After this, the entire box must be treated with antifungal drugs. It is also unacceptable for horseradish to dry out. If you notice something like this, you need to put some damp sand in the box, after which the problem will solve itself.

If you carefully monitor the product and are able to follow all the stowage technology, the product can remain in the basement for up to 1.5 years. If you do not have your own cellar, the other methods described above are suitable alternatives. Remember, you can store horseradish, the main thing is to do everything correctly, and then it will delight you with its amazing taste and aroma throughout the winter.