Horseradish plant (Armoracia rusticana) is a large, vigorous and hardy edible perennial, principally grown for its root although its young leaves are also edible. Horseradish is thought to have originated in south-eastern Europe and western Asia before spreading widely and naturalising throughout Europe and Britain – it's often found growing wild along hedgerows and field edges. For many hundreds of years, horseradish has been used for both edible and medicinal purposes. In the UK, a sauce made from horseradish root is popularly used as an accompaniment to roast beef, although the grated root also suits being used in dips, dressings, mixed with mayonnaise, and in coleslaw.

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Identifying horseradish plant

Horseradish plant forms dense clumps of huge leaves which can be up to 60cm long. The leaves are a deep rich green in colour with wavy edges. Stems of small white flowers are sometimes borne in early to mid-summer. The leaves of horseradish die back in autumn and regrow in spring.

Horseradish can be confused with dock, which also has large leaves. However, horseradish leaves are larger than dock leaves, and are shiny, while dock leaves are matted. In winter, horseradish root may be confused with monkshood root, which is extremely toxic and should not be eaten. To avoid any confusion, harvest horseradish only when you have seen its leaves, either by harvesting earlier in the season or if you have planted it yourself.

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