Horseradish leaves - edible

Horseradish leaves (Armoracia rusticana, spatula, warzucha). Horseradish root is a commonly used spice in Poland, but not everyone knows that horseradish young shoots, leaves and flowers are also edible. Horseradish is a wild plant, common in meadows and roads, also on coastal beaches (hence its Latin name). Both the root and the leaves contain potassium, magnesium, calcium and vitamins A, B, E and C, of ​​which there are more in the leaves. Thanks zSinigrin glycoside and horseradish leaves protect against rotting and spoilage in food products such as butter, fish, and meat products. They have a fungal, bacterial and virucidal effect. In addition, horseradish stimulates the secretion of digestive juices, supports metabolism, supports the work of the heart and reduces blood pressure. Leaf compresses are used for rheumatic pain and neuralgia. Not recommended for people with liver cirrhosis, inflammation of the gastrointestinal tract, kidney disease.
In addition to the well-known use of horseradish leaves in pickling cucumbers, they can be eaten raw in salads, as a complement to sauces and pesto. Heat as a topping for soups, stir fries, or cakes. Recently, the tradition of baking bread on horseradish leaves and baking fish wrapped in these leaves has been revived.
The leaves have a bitter green taste with a characteristic horseradish aftertaste, but much weaker than the root flavor.
The finely cut leaves are also a great addition to cold cuts and smoked or salted fish. In the attached photo, sandwiches with homemade pastrami and salted salmon, on a layer of aioli, sprinkled with green horseradish.