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Horseradish Greens

Horseradish Greens are the aboveground tops of Horseradish Plants. They have a bit of a bite to them, but nothing close to the bite that the root does. The young leaves are the best to use, when they are 3 inches long or less (7.5 cm.) Their flavour is quite mild. Larger than that, they get fairly coarse and develop a hotter flavour.

Horseradish Greens aren't sold. Only home gardeners have access to them.

Cooking Tips

You can sauté young Horseradish Greens, steam them, boil them or chop finely to add into salad. Some people use the older leaves as well, chopped up and cooked in with other greens.

History Notes

In the Middle Ages, people commonly ate the leaves of Horseradish plants, in particular the Germans and the Dutch.

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See also:


Creamed Horseradish; Horseradish Butter; Horseradish Greens; Horseradish Mayonnaise; Horseradish Powder; Horseradish Sauce; Horseradish Tree; Horseradish Vinegar; Horseradish; Wasabi Powder; Wasabi

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Bon mots

"Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot."

-- Samuel Butler (English novelist. 4 December 1835 - 18 June 1902)

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