Post by Yoris on May 6, 2019 17:21:43 GMT -7
So, I tried fresh horseradish greens (well, they had been sitting in my room for a while and wilted; so, I'm not sure that they were quite fresh). Anyway, they made my room smell good, just hanging out in there. They smelled something like [HASH]coconut and general greens mixed together.
My analysis is that they taste like [HASH]cabbage with a much stronger flavor. I can see where people get the idea that it tastes like [HASH]kale, but that's not really my opinion (the strong flavor might be confused with bitterness, and I don't really think it's that bitter). There is a hint of horseradish root flavor in the leaves, but the stem for the leaf has a whole lot of horseradish root flavor to it. The leaves, though large, were not fibrous, although they were quite tough or chewy (but not in a fibrous or inedible way). I imagine cabbage would have a similar texture if it was dried out some. The stems were fibrous and quite spicy. The leaves were spicier than cabbage, but not nearly as spicy as the stems. The spicy effect on my tongue was revived when I drank cold water and ate ice cream (it was really weird). However, the spicy effect went away after the first wash of cold water or ice cream.
Anyway, despite not having as fleshy of leaves as cabbage, the taste and texture in the mouth is remarkably like cabbage, and I do believe it could be a great substitute for it in cooked (or even raw) dishes.
The horseradish leaves were from the mature plant of a friend (they weren't from our newly planted plants).
Anyway, the leaves were quite good, and I'm happy about it, since now I know I can grow horseradish for [HASH]perennial tasty greens.
[HASH]greens [HASH]flavor
My analysis is that they taste like [HASH]cabbage with a much stronger flavor. I can see where people get the idea that it tastes like [HASH]kale, but that's not really my opinion (the strong flavor might be confused with bitterness, and I don't really think it's that bitter). There is a hint of horseradish root flavor in the leaves, but the stem for the leaf has a whole lot of horseradish root flavor to it. The leaves, though large, were not fibrous, although they were quite tough or chewy (but not in a fibrous or inedible way). I imagine cabbage would have a similar texture if it was dried out some. The stems were fibrous and quite spicy. The leaves were spicier than cabbage, but not nearly as spicy as the stems. The spicy effect on my tongue was revived when I drank cold water and ate ice cream (it was really weird). However, the spicy effect went away after the first wash of cold water or ice cream.
Anyway, despite not having as fleshy of leaves as cabbage, the taste and texture in the mouth is remarkably like cabbage, and I do believe it could be a great substitute for it in cooked (or even raw) dishes.
The horseradish leaves were from the mature plant of a friend (they weren't from our newly planted plants).
Anyway, the leaves were quite good, and I'm happy about it, since now I know I can grow horseradish for [HASH]perennial tasty greens.
[HASH]greens [HASH]flavor