Best Central European Root Vegetable Types
Makói petrezselyemgyökér is a variety of parsley that is grown in the Hungarian county of Csongrád. Its root has a smooth surface and dense texture, with white flesh that has a slightly sweet and pleasant flavor.
Before being sold, makói petrezselyemgyökér is soaked, washed in a barrel, graded, sorted, packaged and, finally, dried. Due to the extremely high dry matter content, averaging at 35-40 %, makói petrezselyemgyökér has a very long shelf life.
Fertőd vidéki sárgarépa is a Hungarian carrot variety originating from the Győr-Moson-Sopron County in Hungary’s Western Transdanubia region. The carrots are cylindrical in shape and the root is bright red, smooth, unbranched, and long, without any cracks.
The flavor is slightly sweet and intense, making it different from most of the other carrot varieties. The soil on which these carrots grow is deep-layered, loose, and fresh, allowing the vegetables to grow smooth and deep roots. The region has abundant sunshine from spring to autumn, and the sunshine promotes sugar formation, which is the reason why these carrots have a unique and sweet flavor.
Hajdúsági torma is a horseradish from the Hajdúság area in Hungary that has thick, green leaves on the upper part and a cylindrical, brownish root while the flesh inside is white. It is distinctive for its rich, hot flavor and extreme quantities of vitamin C (sometimes up to 150 mg/100 g).
The method of production also distinguishes this product from others because it uses a special ridge planting method, and the harvesting of the roots takes place in October. It can be sold as whole individual roots, or more often, grated with vinegar and packed in foil sacks.
Hegykői petrezselyemgyökér is a Hungarian root parsley originating from the vicinity of Lake Fertő in Győr Moson Sopron County in the Western Transdanubia region. This root parsley is produced by growing the Petroselinum crispum L, and the varieties used include Berliner Halblang, Fakír, Eagle, and Arat.
The body is snow-white in color, smooth, and unbranched. The aromas and flavors are intensely spicy due to the soil and climate in the area in which it is grown. These factors also give the root a higher sugar content, as well as higher calcium and phosphorus values.
This horseradish has been grown in the Spreewald area since the 16th century. Initially, it was used as a medicinal plant that was believed to help with arthritis, headaches, rheumatism, toothaches, and numerous other ailments. Even today it is known as 'penicillin from the garden'.
Now, Spreewald’s horseradish is one of the most popular products from this region because of its distinctive, sharp, piquant flavor. Horseradish growers and producers from Spreewald are expected to use traditional preservation and processing methods.
Ludbreški hren is a distinctive variety of horseradish native to the Ludbreg area in northwestern Croatia. The fleshy root is yellow-brownish on the outside, and white on the inside, with a sharp and peppery smell that irritates the eyes and nose when grated.
Known for its strong, spicy flavor and robust growth, ludbreški hren is cultivated following ecological principles, making it resistant to diseases and rich in beneficial properties. It boasts excellent organoleptic characteristics, meaning it has favorable sensory properties such as taste and smell.
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