Styrian horseradish | © Feldbacher Fruit Partners/SteirerKren | Tom Lamm


Horseradish loves clay soils, which are particularly fertile due to a high proportion of weathered minerals and a good storage capacity for nutrients and water. Horseradish finds plenty of this in the southeastern part of Styria. And it's good this way, because what would a Styrian snack be without its horseradish?

In Styria, horseradish is increasingly seen in root form. However, it is also available freshly grated. It is not only used to go with snacks, but is also mixed with other products to create, for example, delicious apple horseradish. For appetisers, main dishes, sides, spreads and salads – it is used everywhere. In mid-November during the Horseradish Weeks, the spicy root, which traditionally belongs with Osterjause [Easter dishes] or on "Brettljausn" [charcuterie], is paired with cold smoked salmon fillets and a couple of drops of seed oil, refreshes boiled beef, mixes well in beetroot salad or is made into a fine soup that really warms you up. You should not be too greedy with horseradish however. Freshly grated, it will bring you to tears due to its spiciness. Also worth mentioning: horseradish is also called the "penicillin of the garden" due to its vitamin C content that is twice as high as lemons.