Horseradish
Armoracia rusticana
Horseradish is a perennial plant native to southeastern Europe and western
Asia, and occasionally is found wild but usually is cultivated in other parts
of the world. The long, white, cylindrical or tapering root produces a 2- to
3-foot-high stem in the second year.
The dried, powdered root found in many herb formulas today is
practically worthless. The real benefits lie in the freshly dug root. When grated,
however, the strong volatile oils are released, so it's necessary to cover the
grated root with apple cider vinegar and refrigerate it in a glass jar with a
tight-fitting lid. It will keep for at least 3 months this way or the entire root
can be packed in damp sand and kept in a cool comer of your basement
or garage. Keep sand moist.
A very stimulating massage oil to relieve muscular aches and pains and
help break up chest congestion can be made by steeping a small amount
of freshly grated root in some cold-pressed oil of your choice (wheat germ,
sesame, olive).
Horseradish vinegar lightens the tone of the skin and gets rid of
freckles
and blotches. Also makes a great hair rinse and really enlivens a dead scalp.
Cover grated root with apple cider vinegar and permit to set on a sunny
windowsill for 10 days. Vinegar is then strained and stored in an airtight
glass bottle.
When using on the skin, dilute with at least 50% water. Can be added
to milk to bring more color to the face and to help relieve the
itching of
eczema. Soak 1 tbsp. freshly grated root in 1 cup of buttermilk for half an
hour before straining. Dab on face and allow to remain for 15 minutes
before rinsing with water. Refrigerate the rest for later use.
During the winter or when an older person experiences cold sensations in the
hands, legs and feet due to poor circulation, a nice "warm up" tea can be taken
to relieve some of this hypothermic feeling. Bring 1 quart of water
to a boil. Add 1 tbsp. each grated ginger root and grated horseradish root.
Cover and reduce heat, simmering for 10 minutes. Remove from heat,
uncover and add 2 tbsps. each fresh or dried mustard greens and
watercress. Cover and steep for an hour. Flavor with a pinch of powdered
kelp
and dash of lime juice. Drink 1 cup lukewarm every few hours.
PARTS USED
Root, leaves.
USES
Now undervalued as a medicinal herb, horseradish has many healing properties.
Horseradish strongly stimulates the digestion, increasing gastric secretions and
appetite. Horseradish is a good diuretic and promotes perspiration, making it
useful in fevers, colds, and flu. Horseradish is also an
expectorant and mildly antibiotic, and can be
of use in both respiratory and urinary tract
infections. A sandwich of freshly grated root
is a home remedy for hay fever. Externally,
a poultice of the root can soothe chilblains.
Culinary uses - Horseradish roots need to be used fresh, as they lose their pungent, biting taste when
cooked. To prepare the roots for culinary use, wash, clean, and scrape them. The roots can
then be grated or sliced into thin strips. (As the roots give off a highly pungent, penetrating
odor, be prepared for tears.) Once grated, use horseradish immediately or mix it in vinegar,
as the root darkens and loses its pungency and becomes
unpleasantly bitter when exposed to air and heat.
Combine grated horseradish root with white wine vinegar, some
sugar and spices, and whipped cream to make horseradish sauce,
the traditional accompaniment to roast beef. (Don't use cider
vinegar as it will discolor the horseradish.) Keep the horseradish
sauce in the refrigerator. Horseradish sauce is also delicious with
ham and tongue, and vegetables such as broccoli.
Add grated horseradish to tomato-based sauces to accompany fish,
especially oily fish such as mackerel, and use it in shrimp dishes.
Squeeze a few drops of juice from grated horseradish root to spice
up coleslaw, applesauce, prepared mustards, cottage cheese, dips,
appetizers, and relishes.
Cook sliced horseradish roots and serve as a substitute for parsnips.
Enliven salads by adding young spring leaves or blanched leaves produced by forcing.
HABITAT AND CULTIVATION
Native to Europe and western Asia, horseradish is widely cultivated for its
root.
Horseradish grows in almost any soil, but does best in
deeply worked, moist but well-drained soil that is rich in
organic matter. Recommended pH range is 6.0 to 7.5. Keep
plants watered during dry periods, otherwise the roots will become inferior.
Prefers full sunlight, but will tolerate light shade.
Horseradish grows most productively during late summer and early fall, as it is well
adapted to cool weather.
As horseradish does not grow from seed, buy plants from your local nursery. If you have
access to existing plants, horseradish is easy to grow from root cuttings, which should be
taken in the fall from the side roots, ideally when the plant is 2 years old. Cuttings should
be about 2.5 cm (1 inch) in diameter and about 8 cm (3 inches)
long. Mark the upper end of the cutting (for example, cut upper
end square, lower end diagonally) as the upper end should be
planted uppermost, with the actual cutting planted out at an
angle. Tie the cuttings in bundles, pack them in sand, and then
store in a cool, moist location over the winter. In early spring,
plant the cuttings with their upper ends about 8 cm (3 inches)
below the surface of the soil.
For the average home garden, 4 to 6 plants are plenty.
Susceptible to root rot and the horseradish flea beetle.
Although horseradish is a perennial, it is usually cultivated as an
annual or biennial because if left indefinitely, the flavor
diminishes and the plants become difficult to control. If you
maintain your plants for more than a couple of years, you should
divide the roots every 2 to 3 years to keep the plants vigorous.
CONSTITUENTS
Horseradish root contains
glucosilinates (mainly sinigrin), asparagine,
resin, and vitamin C. On being crushed, sinigrin produces allyl isothiocyanate, an
antibiotic substance.
HOW MUCH TO TAKE
The freshly grated root can be eaten in the amount
of 1/2-1 teaspoon three times per day. Horseradish
tincture is also available and can be used in the
amount of 2-3 ml three times per day.
SIDE EFFECTS AND CAUTIONS
Very high doses of horseradish can cause
vomiting or
excessive sweating. Direct application
to the skin or eyes may cause irritation and burning.
Applying horseradish directly to the skin may cause skin blisters in some people.
Horseradish contains chemicals that can interfere with the thyroid gland's production of
hormones, which can result in an enlarged thyroid gland. This isn't a risk for healthy
individuals, but people with thyroid conditions should not eat horseradish.
Consuming large amounts of horseradish may cause
vomiting and
diarrhea. Because
horseradish irritates mucous membranes, young children and people with kidney, stomach,
or intestinal disorders should consume it in limited amounts only.
Do not feed horseradish leaves or roots to pets or livestock, as the results can be fatal.
Although commercial horseradish oil is occasionally used for culinary and medicinal
purposes, it is too potent to be kept in the home.
APPLICATIONS
The simplest way to
consume horseradish is to cut a fine
slice and to suck it gently without
crunching; in this way, it gently releases
its scent and helps to unplug the sinus in
the case of allergies, a cold or
sinusitis.
Inhaling the juice, freshly grated and
squeezed in a cloth, or the powder
made from the root (which provokes
sneezing), can quickly treat a frontal
headache. Grated, horseradish acts as
the base for a counterirritant poultice
applied locally to a cold abscess, a torn
muscle or neuralgia. In the case of
bronchitis, place the poultice onto the back
after moistening it with a little hot
water for greater comfort.
For internal use: macerate pieces of
horseradish root for a few hours (1/2 oz
per cup, or 2 g). Reheat without boiling.
Honey or the roots of elecampane,
marshmallow or licorice can also be
added. Take 3 cups (750 ml) daily: excellent for clearing the lungs and intestines.
It can also be enjoyed on its own in a
marinade, pureed or as seasoning.
COLLECTION AND HARVESTING
Harvest roots in late fall when they are tastiest, and keep in cool, moist sand for fresh use
as needed. Alternatively, store the roots in perforated plastic vegetable bags in the refrigerator.
To harvest roots from a plant grown as a perennial, scrape away the soil from the sides of
the plant and cut off the small roots growing from the main root. Store as above.
Harvest young spring leaves from over wintered plants as soon as possible. As the leaves
turn dark green, they quickly become inedible.
To produce a crop of blanched, forced leaves, place some roots with the crowns in moist
soil in a warm, dark location. Harvest the resulting tender, sweet, white leaves when they
are 10 to 15 cm (4 to 6 inches) long, usually in 2 to 3 weeks.
HORSERADISH SYRUP (UNCOOKED)
- 2 cups (500 g) creamy, unpasteurized honey
- 8 oz (250 g) fresh horseradish root
Cover the horseradish roots with honey.
Cover with a lid that is not airtight to
keep out insects. A syrup will form along
the top by the end of 1 week, but remove
the roots only after 1 month. For a 10-day
or 20-day cure, take 1 t (5 mI), pure or
diluted in water, 3 times daily before
meals. This syrup is excellent for treating
bronchitis, hoarseness, fatigue, anemia,
arthritis and hepatic insufficiencies.
|
