Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place. To use this guide simply click on the first letter of your term above or below. Alternativey why not just browse through the terms. You may well find something that surprises you!

This page covers wild foods beginning with the letter 'K' and includes both common and scientific names.

This is the description page for Horseradish (Armoracia rusticana) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Horseradish.

Horseradish, Armoracia rusticana is a perennial plant of the Brassicaceae (mustard and cabbage) family. It grows up to 1.5 m tall and is mainly cultivated for its large white, tapering root, although the leaves are also edible.

Its root is used as a vegetable or ground in a condiment called prepared horseradish, and has at times been used as the bitter herbs in the Passover meal in some Jewish communities. Horseradish, sometimes blended with cream and called horseradish sauce, is often served with roast or boiled beef or sausages, as well as smoked fish. Horseradish is also used in some prepared mustards. Also, much of what is styled wasabi is actually common horseradish dyed green.

The horseradish root itself has hardly any aroma in its intact state. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens and loses its pungency and becomes unpleasantly bitter when exposed to air and heat. In recent years horseradish has gained something of a renaissence and horseradish root can now be found in most supermarkets. It is easy to propagage both from seed and bought roots, but note that if you want to plant in your own garden it is very invasive and is best grown in a small raised bed.

Hot Sour Confection
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