Reviving the forgotten treasure: Horseradish leaves in cuisine
A few decades ago, horseradish leaves were a staple in rural gardens and pantries. The inconspicuous, large, deep green leaves often peeked out from behind jars of pickles or added their aroma to the kitchen, mingling with dill and garlic. Today, as we increasingly embrace natural and traditional ingredients, it's worth taking a closer look at horseradish leaves – because they offer much more than you might think.
In our cuisine, horseradish is mainly associated with the sharp, white root – a condiment for meats, Easter soup, or beetroot relish. However, it's worth exploring this plant further. Its leaves, often used simply as an additive in preserves, are a treasure trove of natural properties and... culinary inspirations.
Our grandmothers already knew that if you want truly crunchy pickles, you need to add at least one horseradish leaf to the jar. Why? Because it contains natural antibacterial compounds that protect the pickles from mould and make the cucumbers hard, firm, and full of flavour. This is knowledge you won't find on a shop label – but it's worth preserving and passing on.
Green wrapping – not just for grapevines
In Mediterranean countries, grape leaves have been used for wrapping fillings for centuries. Here? You can use horseradish leaves. They are resilient and flexible, and when blanched, they are perfect for wrapping. They have a distinctive, slightly spicy taste that can enhance a filling of grains, rice, mushrooms, or meat. It’s a great alternative to classic stuffed cabbage rolls – especially if you want to surprise guests with something unique and bold.
Green pesto and paste with character
If you have access to young, fresh horseradish leaves, be sure to try them as a base for pesto. You'll need just a few ingredients: olive oil, garlic, sunflower seeds or nuts, hard cheese, and a bit of lemon juice. The result? A green paste with a bold, slightly horseradish flavour, perfect for pasta, sandwiches, or as an addition to grilled meat.
Practical and beautiful
In traditional kitchens, horseradish leaves were not only functional but also aesthetic. Placed on top of jars with pickled vegetables, they decorated and protected the contents at the same time. Their large, decorative leaves are still impressive today, especially when accompanying colourful pickles.
Fragrant packaging
Horseradish leaves also serve well as a natural wrap for baking. Just wrap fish, chicken, or even potatoes in them, and the entire dish gains a slightly spicy aroma and remains juicy. In a grilled or baked version, it's a simple way to create a stunning dish without aluminium foil.
I suggest wrapping sausage and black pudding in horseradish leaves. How to do it? Score the sausage crosswise. Rinse and clean the leaves. Wrap pieces of sausage and black pudding in the leaves. Place them on a grill tray or at the edge of a campfire, in the ashes. Grill initially covered, then finish without the cover. Grill until the leaves are slightly charred. You can grill cheese the same way, preferably brined cheese.
How to handle horseradish leaves?
- Choose young and healthy leaves – they are less fibrous and more delicate in taste.
- Blanch them with boiling water before wrapping or baking – they will soften and be easier to handle.
- You can freeze them – after blanching, they retain most properties and will be useful out of season.
- Use them as an addition to pickles, but not only! Experiment – in the kitchen, horseradish is not just a spicy root, but also aromatic greens.
In times when we eagerly return to the kitchens of our grandparents, horseradish leaves deserve a second life. They might not look as impressive as herbs from the supermarket, but they carry the strength of tradition, simplicity, and... exceptional flavour. After all, it's from such ingredients that the best stories at the table are made.
