Horseradish, commonly known as Western Hills dish or simply horse Radish, is a cruciferous, perennial herb with fleshy root vegetables. It is widely cultivated for its pungent and aromatic root. The plant is typically harvested in late autumn, either just before or after the first frost.
(I) Harvesting Requirements: Horseradish should be harvested when the root's outer skin turns a brownish-blue color. It is best to collect it before the ground freezes to ensure optimal quality and flavor.
(II) Storage Characteristics and Methods: Once harvested, horseradish can be stored for an extended period if kept under proper conditions. The ideal storage temperature ranges from -2°C to 0°C, with a relative humidity of 90% to 95%. Under these conditions, the root can remain fresh for up to 10 months. For marketing and sales, it is usually sold in bulk, baskets, or bags, depending on the region and market preference.
(III) Quality Standards: The listed quality standards include a uniform appearance, no hollow centers, no signs of rot, no mechanical damage, and no cold or frost injury. The roots should be clean, well-shaped, and free from blemishes.
(IV) Processing Methods: Horseradish contains a compound called allyl isothiocyanate, which gives it its strong, spicy aroma. It can be sliced, dried, or used in various culinary preparations. For detailed processing techniques, refer to the section on Carrot processing, as many methods are similar.
In addition to its use in cooking, horseradish is also valued for its natural preservative properties and digestive benefits. It is often used as a condiment, especially with meats, sausages, and sandwiches. When properly handled and stored, horseradish maintains its quality and flavor for long periods, making it a versatile and valuable crop for farmers and consumers alike.
Dehydrated Ginger, Dried Ginger, Air Dried Ginger Root, Cheap Ginger Slices, Ginger Single Spice
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