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Horseradish Greens are the aboveground tops of Horseradish Plants. They have a bit of a bite to them, but nothing close to the bite that the root does. The young leaves are the best to use, when they are 3 inches long or less (7.5 cm.) Their flavour is quite mild. Larger than that, they get fairly coarse and develop a hotter flavour.

Horseradish Greens aren't sold. Only home gardeners have access to them.

Cooking Tips
You can sauté young Horseradish Greens, steam them, boil them or chop finely to add into salad. Some people use the older leaves as well, chopped up and cooked in with other greens.

History
In the Middle Ages, people commonly ate the leaves of Horseradish plants, in particular the Germans and the Dutch.

See Also:

Horseradish

Other entries for: Greens

Collard Greens, Greens, Horseradish Greens, Kale, Mustard Greens, Orach, Spinach, Swiss Chard, Turnip Greens, Water Spinach

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Leafy Vegetables
Branch Lettuce, Dandelion, Endive, Frisée, Lamb's Quarters, Lettuce, Malabar Spinach, Mesclun Mix, Mizuna, New Zealand Spinach, Potherbs, Rocket, Strawberry Spinach

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Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Horseradish Tree, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Sprouts, Squash, Tomatoes, Viscous Vegetables