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Rabanut- Salad Greens- Horseradish Leaves


Out of stock

Out of stock

Horseradish leaves can be used in both raw and cooked preparations such as boiling, steaming, and sautéing. Young, tender leaves can be added whole to salads, chopped and added to vegetable dishes, or minced and incorporated into salad dressings. They can also be used to make lettuce wraps, dolmades, or used instead of seaweed in sushi rolls. Horseradish leaves can be combined with basil when making pesto or other sauces and also added to smoothies for a peppery kick. Older horseradish leaves can be chopped and added to soups or cooked with other leafy greens such as kale and cabbage. Larger and mature leaves may have a tough texture, so steaming will help make them tender. Horseradish leaves pair well with red meat, shellfish, eggs, sushi, chickpeas, avocado, tomatoes, leafy greens, and basil. They will keep for a couple of days when stored in a plastic bag in the refrigerator.

Rabbinical certification

Rabanut Mate Yehuda and Rabanut Yerushalayim

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