Horseradish Leaves

Horseradish leaves are the large, dark green leaves of the horseradish plant (Armoracia rusticana). They share the root's characteristic pungent, mustard-like aroma, though in a milder form. In the kitchen, they are most commonly used when pickling vegetables and cucumbers, where they help prevent the brine from becoming too soft and add a distinctive spicy note. In some cuisines, the leaves are placed alongside cured meats or meat dishes as a seasoning substitute. They can also be blanched and served as a vegetable. Fresh leaves are sometimes added to brine during home fermentation. They are harvested in spring and summer when at their freshest.