Vegetable

Bohemian Horseradish

A tier

Bohemian horseradish denotes Central European landrace roots grown for traditional kren—often overlapping Maliner types but sold as a regional class with reputation for deep heat and firm flesh. Essential to Czech, Slovak, and Austrian roast and boiled beef service. Texture grates into fluffy snow rather than wet mush when fresh. Serve freshly grated beside svíčková or boiled beef, or blend into apple-horseradish. Regional identity is the point. Keep roots dormant and cold until grating day.