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Best European Horseradish Types
Hajdúsági torma is a horseradish from the Hajdúság area in Hungary that has thick, green leaves on the upper part and a cylindrical, brownish root while the flesh inside is white. It is distinctive for its rich, hot flavor and extreme quantities of vitamin C (sometimes up to 150 mg/100 g).
The method of production also distinguishes this product from others because it uses a special ridge planting method, and the harvesting of the roots takes place in October. It can be sold as whole individual roots, or more often, grated with vinegar and packed in foil sacks.
This horseradish has been grown in the Spreewald area since the 16th century. Initially, it was used as a medicinal plant that was believed to help with arthritis, headaches, rheumatism, toothaches, and numerous other ailments. Even today it is known as 'penicillin from the garden'.
Now, Spreewald’s horseradish is one of the most popular products from this region because of its distinctive, sharp, piquant flavor. Horseradish growers and producers from Spreewald are expected to use traditional preservation and processing methods.
Ludbreški hren is a distinctive variety of horseradish native to the Ludbreg area in northwestern Croatia. The fleshy root is yellow-brownish on the outside, and white on the inside, with a sharp and peppery smell that irritates the eyes and nose when grated.
Known for its strong, spicy flavor and robust growth, ludbreški hren is cultivated following ecological principles, making it resistant to diseases and rich in beneficial properties. It boasts excellent organoleptic characteristics, meaning it has favorable sensory properties such as taste and smell.
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