Old Polish horseradish from the Warta River has found its way onto a postcard
The Polish Post has launched another philatelic issue, celebrating regional, indigenous delicacies. The latest postcard features horseradish from the Warta River, made in the Old Polish style. The product is included on the list of traditional products maintained by the Ministry of Agriculture and Rural Development in the Fruit and Vegetable Products category in the Łódź Voivodeship.
Creating promotional assets for traditional products aims to highlight the cultural and culinary richness of various regions of our country. The latest postcard in the "Traditional Products" issue features Old Polish-style horseradish from the Warta River. The card's illustrations depict horseradish roots and leaves, as well as grated horseradish on a kitchen board. The postage stamp, in turn, features a graphic of horseradish roots. The postage stamp's tag lists all the information regarding the characteristics of Old Polish-style horseradish from the Warta River.
The issue is accompanied by a commemorative date stamp featuring the name of the town of Kiełczygłów. Local farmers specialize in horseradish cultivation, and the commune, a true leader in horseradish production, is the headquarters of the Polish Association of Horseradish Producers.
" Issuing a postcard featuring the Old Polish Warta horseradish motif is a unique way to promote our exceptional regional culinary specialties. The postcard was created in collaboration with the Ministry of Agriculture and Rural Development, which maintains a list of traditional products, and is the second publication in the series. Last year, the first issue of "Traditional Products" featured the delicious Masovian jay. I am confident that our cards will contribute to the dissemination of knowledge about local, traditional Polish cuisine and encourage people to try new specialties ," says Daniel Witowski, spokesperson for Poczta Polska.
Old Polish Warta horseradish – where does it come from?
Horseradish originated in the Mediterranean, so how did it arrive in Poland? In the southwestern part of what is now the Łódź Voivodeship, horseradish appeared on the Warta River around 1926, when Oskar Peszke, owner of the Beresie Małe estate, imported seedlings of the plant from Germany. Initially, horseradish was intended to be grown exclusively on this farm, but after World War II, seedlings were also distributed to surrounding villages.
Currently, this variety of horseradish is grown on approximately 700 hectares in four communes of the Łódź Voivodeship: Kiełczygłów, Siemkowice, Osjaków and Rusiec.
Old Polish style "Chrzan nadwarciański" (Warta River Horseradish) is a grated horseradish dish prepared according to an ancient recipe. Its unique flavor comes primarily from its main ingredient – horseradish sticks from the Middle Warta River. In the late 1950s, horseradish began to be grated and seasoned with vinegar. Prepared this way, it is perfect for a variety of dishes. However, in the early 1970s, the original homemade recipe was changed, replacing the vinegar with citric acid and lemon juice.
Great healing properties
Horseradish has always been appreciated not only for its taste, but also for its medicinal properties.
- Its pungent flavor suggests its antibacterial and antifungal properties. It also increases the body's resistance to disease.
- It's also worth adding it to meat, especially when eating heavy meals. It aids digestion and stimulates metabolism.
- It also contains compounds with antioxidant properties that combat damage caused by free radicals.
- It is also often used in cooking as a preservative, preventing the spoilage of processed foods or meats.
Good horseradish, but not alone!
The truly magical taste of Warta horseradish can be appreciated by preparing the dish according to a very simple and well-known recipe.
Pork tenderloin in horseradish sauce
For 3 servings you need:
- 500g pork tenderloin,
- 200g whipping cream 30%,
- 70g of Warta horseradish,
- 180g onion,
- 20g fresh parsley,
- 45ml rapeseed oil,
- spices: salt, pepper, bay leaf.
Preparation method:
- Wash the tenderloins thoroughly and separate the fatty parts from the meat. Then cut the meat into slices approximately 5cm thick.
- Season them with salt and pepper.
- Peel the onion and finely dice it. Heat the oil in a pan and sauté the onion until translucent.
- Remove the onion from the pan and add the remaining oil. Then, sear the tenderloins on both sides until golden brown (about 2–3 minutes per side). Add the sautéed onion.
- Reduce the heat and pour the cream into the pan, along with the Warta horseradish and bay leaf. Cook for 5–6 minutes, until the sauce thickens.
- Finally, season with salt and pepper and add freshly chopped parsley.
- You can serve the tenderloins with mashed potatoes or fresh bread.
Enjoy your meal!
About the card
card design author: Poczta Polska SA
number of cards: 1
value: A
circulation: 5,000 pcs
printing technique: offset
card format: 148 x 105 mm
circulation date: July 31, 2023