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Published on March 10, 2016

Horseradish Greens

March 10, 2016

Horseradish Greens

Farm Market/Growing Season:
April-June

Buying Tips:
Select roots that are firm with no soft spots.

Storage:
Keep horseradish greens in a plastic bag in the fridge for a few days. Do not wash them until you are going to use them.

Preparation:
Horseradish greens can be enjoyed raw or cooked. Use younger horseradish greens in salads, pestos and sauces to add a peppery kick. Enjoy the older leaves (over 3 inches long) as you would kale in soups and stews.

Key Nutrients:
Both the leaves and the root of horseradish contain magnesium, potassium, vitamin C and calcium. Horseradish leaves were used by early physicians and healers to treat a wide range of conditions such as asthma, toothaches, arthritis, colds and coughs.


Horseradish Vinaigrette

This is delicious on white fish; great tossed with beets or cooked young potatoes. Yield: 2/3 cup

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 Tbsps prepared horseradish (see below) or store bought, extra-hot
  • Freshly grated zest of 1 lemon
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp finely chopped fresh dill

Directions

  1. In a small jar with tight fitting lid, combine 
  2. the oil, lemon juice, horseradish, lemon zest, 
  3. salt and pepper. 
  4. Cover tightly and shake vigorously to blend. 
  5. Taste and adjust the seasoning. 
  6. Stir in the dill. 
  7. Use immediately or cover and refrigerate up 
  8. to a day in advance.

Prepared Horseradish 

Ingredients

  • 8 oz horseradish root, peeled and cut into chunks
  • 1/2 cup white wine vinegar
  • 2 Tbsps water
  • 2 Tbsps granulated sugar
  • 1/2 tsp sea salt

Directions

  1. In food processor fitted with metal blade, 
  2. process horseradish until finely grated. 
  3. Add the vinegar, water, sugar and salt and 
  4. process until a thick paste forms. 
  5. Transfer to a covered container and refrigerate overnight to allow the flavors to meld. It keeps 
  6. in the refrigerator for one month.

Recipe Source “Roots” Diane Morgan

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