Horseradish

Although technically a root, horseradish is generally treated as a condiment or ingredient. Horseradish has been cultivated since antiquity. According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold. Both root and leaves were used as a medicine during the Middle Ages and the root was used as a condiment on meats in Germany, Scandinavia, and Britain.Horseradish sauce made from grated horseradish root and cream is a popular condiment in the United Kingdom. It is often served with roast beef, but can be used in a number of other dishes also.

Nutrition:

Horseradish contains potassium, calcium, magnesium and phosphorus, as well as volatile oils, such as mustard oil (which has antibacterial properties due to the antibacterial mechanism of allyl isothiocyanate). Fresh, raw horseradish contains high levels of vitamin C.

Storage:

Horseradish that is fresh, in root form, will keep for about 2 weeks in the fridge.

Source:

Most of the veg is sourced as locally as possible, due to seasonal restrictions and availability and from South West Markets and producers.