Armoracia rusticana

Description

Young root - raw or cooked. Grated root is used to make horseradish sauce, which has a spicy mustard-like flavor. The sauce is best used uncooked or gently warmed, as too much heat can destroy the volatile oils responsible for the sharpness. In Germany, the roots are sometimes sliced and cooked, similar to parsnips. Carrots are a rich source of sulfur. Fresh carrots contain sinigrin glycoside, which produces mustard oil in the presence of water with the help of the enzyme myrosin, giving it the sharp taste. The thick roots can grow up to 60 cm long and 5 cm thick. The plant is hardy and can be harvested from the ground throughout the winter. Alternatively, the roots can be harvested early in winter and stored for later use. They maintain their juicy state for some time when kept in dry sand. Young leaves - raw or cooked. They have a strong flavor that is pleasant in small amounts in salads. According to some reports, they have a mild, pleasant taste. Seeds can be germinated and eaten in salads.

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