Horseradish

21/07/2012 16:08

Horseradish is an Asian plant now widely naturalized through much of Europe. Horseradish was brought to Britain from the Middle East in the sixteenth century, specifically as a spice plant.

Small jars of Horseradish sauce sell for quite fancy prices in up-market deli's. Yet the plant grows in abundance on waste ground. The rougher the ground, the more horseradish seems to relish it. It will grow in derelict gardens, on rubbish tips and even amidst abandoned bricks piles. So you should have no trouble in finding a patch where you can dig up the roots. The plant is a perennial and has an extensive root sytem, so you may need to dig quite deep! There is no mistaking their crinkly, palm-like leaves, crush them between your fingers, they should have that characteristic horseradish smell. Horseradish has a powerful smell and fiery taste - very strong - very hot and very sharp!


When preparing Horseradish it is best to only peel the amount needed and grate, as once it's grated it loses its pungency, so its best to just prepare small quantities at a time.

For a quick Horseradish sauce - just whip up a little grated horseradish with some plain yogurt or crème fraîche, add a little mustard, pinch of sugar and seasoning.

The sauce is delicious served with roast beef, or try it served with strong fish like mackerel, tuna or smoked trout.