Horseradish roots and leaves are edible, both raw and cooked. But get it wrong and you’ll have a spice explosion on your taste buds. So here are some top tips and simple recipes for making the most of fresh horseradish.
Horseradish (Amoracia rusticana) is a perennial herb, native to Europe and Asia. It’s pungent, spicy taste is famous – or perhaps infamous – and many a taste bud has been shocked into submission by too liberal a helping of this humble white root. But, prepared correctly, it not only adds a special extra zest to […]