How to choose the right horseradish?

Horseradish can be bought in different forms. The leaves are mainly used for medicinal purposes, and the roots are indispensable for canning vegetables and become an addition to various dishes. Horseradish is sold not only fresh, but also dried or canned. The purchase of a certain variety of it depends primarily on the purpose of further use.

Horseradish roots may vary:

• by lenght;
• by diameter;
• by form;
• by color (the older the plant, the darker its roots will be).

How to choose horseradish

When choosing horseradish, you must be guided by some general rules. If whole plants are purchased, then they must be fresh and healthy. When purchasing root crops, you will have to examine them more carefully. Low-quality horseradish has a bitter taste that can spoil the couscous of the dish. Spoiled root vegetables are dangerous to health.

What the hell is worth buying:

• fresh horseradish root vegetable should be fleshy with a knobby skin;
• you only need to buy pure horseradish roots (if there is excessive pollution, it will be difficult to assess their quality, and the weight of the goods will increase, which will lead to an overpayment);
• the length of the horseradish root crop can reach 35-40 cm (most often it is sold in sliced ​​form);
• if you try to push the skin of the root with your fingernail or slightly scratch it, then the characteristic pungent smell should appear instantly);
• the horseradish root should be dry, but not dry (there will be less vitamins in the dried root, and its taste characteristics will be significantly impaired);
• the highest quality is the horseradish root, which has reached a length of 25 cm and has a thickness of at least a cm in diameter;
• the pulp of the horseradish root is always white (this nuance can be identified by examining the root cut or slightly peeling off the skin with a fingernail);
• the skin of the root has a uniform light brown color, but slightly darkened areas are acceptable (do not confuse darkened areas with dark spots);
• if horseradish is bought in a marinade, in the form of a grated mixture or in other canned forms, then it is imperative to check the composition of the ingredients, production dates and expiration dates, and also carefully examine the containers for damage or signs of oxidation.

If the horseradish roots are pre-packaged by the seller in plastic bags or containers, then special attention should be paid to the assessment of the root crops. Often, packaging serves as a way to mask flaws or the first signs of decay. It is better to buy roots that can be fully inspected. Moreover, the roots should be as intact as possible. Chopped roots dry out faster.

What the hell to buy is not worth it:

• you should not buy horseradish roots if they have damage, doubtful growths, and their surface is too dry;
• if plaque is visible on the surface of the horseradish root, then it may be mold or mildew;
• excessively moistened horseradish roots are not worth buying (they could be washed to remove plaque or stored incorrectly);
• if the surface of the horseradish root is damp, then it might be soaked to return the marketable appearance;
• you should not buy horseradish roots if they look suspicious (there is a plaque of unknown origin, the roots are too thin, branched or bizarre);
• if the horseradish aroma contains foreign odors that resemble rot or mold, then the root is spoiled;
• whole plants with dry roots and sluggish leaves (especially dry ones) are not recommended to buy;
• if, when scraping the root with a fingernail, the pungent smell characteristic of horseradish is not emitted, then the root crop is too dry and it is better to refuse to buy it.

Horseradish roots are usually stored in the sand, so if its particles are visible on the root crops, then this should not be considered a trick of the seller. In this case, on the contrary, there is evidence that the horseradish was stored correctly. At the same time, the sand may be slightly moistened.