Armoracia rusticana
syn. Colchlearia armoracia
syn. Colchlearia armoracia
HORSERADISH
DESCRIPTION:Perennial growing to 50cm (20in).Has a deep root, large leaves and clusters of 4-petalled white flowers.
HABITAT& CULTIVATION:
Native to Europe and Western Asia, this herb is widely cultivated for its root, unearthed in autumn.
Native to Europe and Western Asia, this herb is widely cultivated for its root, unearthed in autumn.
PARTS USED:
Root, Leaves
Root, Leaves
CONSTITUENTS:
Horseradish root contains glucosilinates (mainly sinigrin), asparagine, resin and Vitamin C. On being crushed, sinigrin produces allyl isothiocyanate, an antibiotic substance.
Horseradish root contains glucosilinates (mainly sinigrin), asparagine, resin and Vitamin C. On being crushed, sinigrin produces allyl isothiocyanate, an antibiotic substance.
HISTORY & FOLKLORE:
Pliny (AD 23-79) probably had horseradish in mind when describing a plant that warded off scorpions, but formost of its long history, horseradish has been used mainly as a diuretic herb. It is a popular condiment, particularly in Britain.
Pliny (AD 23-79) probably had horseradish in mind when describing a plant that warded off scorpions, but formost of its long history, horseradish has been used mainly as a diuretic herb. It is a popular condiment, particularly in Britain.
MEDICINAL ACTIONS & USES:
Now undervalued as a medicinal herb, horseradish has many healing properties. It strongly stimulates the digestion, increasing gastric secretions and appetite. It is a good diuretic and promotes perpiration, making it useful in fevers,colds and flu. It is also expectorant and mildly antibiotic, and can be of use in both respiratory and urinary tract infections.A sandwhich offreshly grated rootis a home remedy for hey fever. Externally, a poultice of root can soothe chiblains.
Now undervalued as a medicinal herb, horseradish has many healing properties. It strongly stimulates the digestion, increasing gastric secretions and appetite. It is a good diuretic and promotes perpiration, making it useful in fevers,colds and flu. It is also expectorant and mildly antibiotic, and can be of use in both respiratory and urinary tract infections.A sandwhich offreshly grated rootis a home remedy for hey fever. Externally, a poultice of root can soothe chiblains.
CAUTIONS:
Over-consumption of horseradish may irrate the gastro-intestinal tract. The pants should be avoided by those with low thyroid function. A horseradish poultice may cause blistering.
Over-consumption of horseradish may irrate the gastro-intestinal tract. The pants should be avoided by those with low thyroid function. A horseradish poultice may cause blistering.
HOW TO PREPARE HORSERADISH
People either love horseradishor they hate it. One bite of pungent prepared horseradish is enough to clear out anyone's sinuses. Hotter than the popular Japanese version of Wasabi, horseradish is easy to grow and easy to prepare. If youdon't have access to a garden plant,you can often find te roots at markets such as Farmers and Wholefoods Markets. Homemade prepared horseradish is about twice as strong as store-bought vrsions, and lasts about 3 to 4 weeks in the refrigerator.
Ingredients:
8-10 Long Root of Horseradish
2 tbsp Water
1 tbsp White Vinegar
Pinch Sea Salt
8-10 Long Root of Horseradish
2 tbsp Water
1 tbsp White Vinegar
Pinch Sea Salt
Method:
1. If you have access to a garden plant, use a sturdy shovel to dig up an 8-10 inch root of horseradish. (You can not pull it up). The plant itself, once etablished propagates with tublers, and is very hardy. Remove the leaves from the root and rinse the dirt off.
1. If you have access to a garden plant, use a sturdy shovel to dig up an 8-10 inch root of horseradish. (You can not pull it up). The plant itself, once etablished propagates with tublers, and is very hardy. Remove the leaves from the root and rinse the dirt off.
2. Use a vegetable peeler to peel the surface skin of the tuber. Chop into pieces.
3. Put into a food procssor. Add a couple tbsp of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onion and can really hurt the eyes if you get too close. Keep at arms length away, and work ina well ventilated room. Strain out some of the water if the mixture is too liquidy. Add a tbsp of white vinegar aand a pinch of sea salt to mixture. Pulse to combine.
Note: That the vinegar will stabilize the level of hotness of ground horseradish, so do not wait too long to add it to the mixture.
4. Using a rubber spatular, carefully tranfer the grated horseradish to a jar. It will keep for 3 to 4 weeks in thee refrigerator.
Copyright (c) 2012 Lizzie & Joshua
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