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In late winter to early spring, horseradish reappears in my garden after its winter dormancy, its small green leaves peeping out of the soil.

While young and tender, these leaves are edible. Though horseradish is usually prized for its zesty edible root, the leaves are tasty when picked young and add a slightly peppery flavour to a spring salad, as do the flowers.

Horseradish is a member of the vast brassica or cabbage family that also includes kale, Brussels sprouts and broccoli as well as the more