Horseradish, also known as Western Hills dish or simply horse Radish, is a cruciferous, perennial herb with a fleshy root that's widely cultivated as a root vegetable. It is typically harvested in late autumn, either just before or after November. The plant features a brownish-blue root skin and should be harvested before the first frost to ensure optimal quality.
Harvesting requirements include selecting roots that are mature and free from damage. The best time for harvesting is when the plant has fully developed and the root has reached its desired size and color. Proper timing ensures the best flavor and texture.
In terms of storage, horseradish can be kept for extended periods if stored correctly. The ideal storage conditions are temperatures between -2°C and 0°C, with a relative humidity of 90% to 95%. Under these conditions, horseradish can remain fresh for up to 10 months. For post-harvest handling, it is commonly sold in bulk or packed in baskets and bags, making it convenient for both wholesale and retail distribution.
Quality standards for horseradish include a uniform color, neat appearance, and absence of hollow centers, rot, mechanical injuries, cold damage, or frost damage. These criteria help maintain the product's freshness and marketability.
Regarding processing, horseradish contains compounds such as propylene (base) thiocyanate, which give it its strong, aromatic, and spicy flavor. It can be sliced, dried, or used in marinades. For detailed processing techniques, refer to the section on Carrot processing, as similar methods apply. Whether used fresh, preserved, or incorporated into recipes, horseradish adds a unique and robust flavor to various dishes.
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