Burger Dressings And So Much More

| 2/18/2016 9:20:00 AM

Tags: Hamburger Dressings, Condiments, Horseradish, Mustard, Lois Hoffman,

Country MoonHorseradish

Photo by Fotolia/Vera Kuttelvaserova

At any given point in time if you ask me what I want for dinner the answer will unequivocally be a burger. What can I say, I am a burger kind of gal. However, like my Aunt Sharlene, I like just about everything on it except the kitchen sink. Friends even joke that I like a little burger along with my condiments.

Speaking of condiments, of all the things that I pile high on mine, horseradish has never been on the list until I saw a friend load up. This added a nice “zing” to the flavor. So, I did a little digging on the two most popular natural condiments, horseradish and mustard.

Horseradish is a pretty simple plant, both to cultivate and to process. The term horseradish or prepared horseradish refers to the grated root of the plant, which is sometimes mixed with a small amount of vinegar for preservation. The intact plant in gardens has hardly any aroma. It is when it is cut or grated that the enzymes from the now-broken plant cells break down sinigrin to produce mustard oil, the very property that will irritate the mucus membranes of the sinuses and eyes.

The plants are perennials and are pretty easy to grow. The only requirement is a long growing season and winter temperatures cold enough to ensure plant dormancy. It grows in sun or partial shade and prefers moist, silty soils like those in river bottomland. Plant “crowns” bought from a nursery or roots purchased from a supermarket in early spring and allow a full growing season for the plants to establish themselves.

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