According to Greek mythology Horseradish was reputedly “Worth its weight in gold” As one of the most ancient harvested roots its longevity is testament to its taste. The root can be grated and used immediately in soups and sauces to provide a pleasing level of spice and heat or can be preserved and cooked to make a quintessentially British condiment, Horseradish Sauce. Its light spicy and mustard like flavour is a popular and perfect addition to roasts, particular roast beef and the spice beautifully cuts through the sweet beef flavour.

Group Veg / Root Veg
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