Herbs and Spices Untitled Document

Horseradish

Pepparrot

Plant Description

Aromatic Root: Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which includes mustard, wasabi, and cabbages.

Season:
The plant is fully hardy and can be left in the ground all winter to be harvested as required. Alternatively, the roots can be harvested in early winter and stored for later use, they will retain their juicy state for some time if stored in dry sand.

Uses in Cooking:

Used fresh with fish and in many salads, and cocktail sauces. Also used in sauces particularly with boiled beef and other fatty meats. It is an essential addition in a real Bloody Mary.

Possible Substitutes:

Wasabi

How it comes:

Spice Mixes

Fresh root usually vacuum packed whole or grated and packed in vinegar in jars or a tube.

Other Uses:

Horseradish is a very pungent stimulant herb that controls bacterial infections and can be used both internally and externally. An infusion is used in the treatment of colds, fevers and flu and is of value in the treatment of respiratory and urinary tract infections.