Culinary use
Soak 1 part chopped dried root in 2 parts boiling water for about 20 minutes. Drain and work the softened root with vinegar or lemon into a sauce.
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Medicinal & Therapeutic Herbs
Armoracia rusticana G.Gaertn., B.Mey. & Scherb.
Also known as: horseradish, German mustard, great spoonwort, chreno.
Horseradish is the pungent aromatic root of Armoracia rusticana. It is selected both as a sharp culinary seasoning and for its traditional digestive and respiratory character.
Last updated: October 2026
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| Destination | Delivery time | Note |
|---|---|---|
| Athens and major cities | 1–2 business days | |
| Regional areas | 1–3 business days | |
| Islands and remote areas | 2–5 business days | Subject to route schedules |
| EU countries (DHL) | usually 4–6 business days | Depending on the destination |
| Cyprus (ACS Courier) | 5–7 business days | From the departure of the ship |
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Last updated: May 2026
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Bank | IBAN | Account No. |
National bank | GR3201108360000083600252080 | 836 0025 2080 |
Alpha Bank | GR3901405300530002101442697 | 530002101442697 |
Eurobank | GR2002606720000990200149181 | 0026067299 0200149181 |
Piraeus | GR9401725070005507082823498 | 5507082823498 |
Bank IBAN Account No.
Εθνική Τράπεζα GR3201108360000083600252080 836 0025 2080
Alpha Bank GR3901405300530002101442697 530002101442697
Eurobank GR2002606720000990200149181 0026067299 0200149181
Πειραιώς GR9401725070005507082823498 5507082823498
Account holder: ANASTASOPULOS VASSILIOS
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Send a message(+30) 2610 221354Horseradish is the pungent aromatic root of Armoracia rusticana. It is selected both as a sharp culinary seasoning and for its traditional digestive and respiratory character.
When the root is cut or grated, glucosinolates generate the characteristic mustard-like isothiocyanates. Tradition describes horseradish as a digestive tonic, warming herb, circulation stimulant and topical irritant.
Horseradish was traditionally used for digestion and post-meal heaviness, as well as in preparations associated with colds, cough and congestion. Its warming applications were linked with joint discomfort and rheumatism.
Culinary use: its cool, hot flavour suits sauces, roasts, oily fish, smoked foods and pickled vegetables. It pairs well with yoghurt, vinegar, cream or mayonnaise.
Soak 1 part chopped dried root in 2 parts boiling water for about 20 minutes. Drain and work the softened root with vinegar or lemon into a sauce.
Dried root, infusion or tea: 2 to 4 g of dried root in 1 cup of boiling water, up to 3 times daily.
Amounts are indicative and based on traditional use and published phytotherapy literature. For prolonged use or when taking medication, consult a healthcare professional.
Large amounts may cause burning, stomach upset or excessive sweating. Avoid in gastritis, peptic ulcer, serious kidney disease and uncontrolled thyroid disorders. It is unsuitable during pregnancy, breastfeeding and for children under 4. Prolonged direct contact can strongly irritate skin and eyes.
Soak it in twice its volume of boiling water for about 20 minutes, then add it to sauces or meals.
It pairs with roasts, oily fish, smoked foods, pickled vegetables and creamy sauces.
Cutting the root releases isothiocyanates, compounds with a sharp mustard-like aroma.
Have you tried Horseradish root? Tell us what you think.
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