Horseradish
Parts Usually Used
Root
Description of Plant(s) and Culture
A perennial hairless plant; the very long, white, cylindrical or tapering root produces a 2-3 foot high stem in the second year. The large basal leaves are lanceolate with scalloped edges; the stem leaves are much smaller, sessile, lanceolate, and serrate to entire. A panicle of numerous white flowers appears during June and July. The fruits are round pods on long, upright stalks.
The root has a biting-hot taste.
Where Found
Native to southeastern Europe and western Asia, and occasionally found wild but usually cultivated in other parts of the world.
Medicinal Properties
Diuretic, rubefacient, stomachic, stimulant, laxative
Biochemical Information
Essential oil with mustard oil, enzymes, glycosides, vitamin B, asparagin, thiocyanogen compounds
Legends, Myths and Stories
Horseradish and chicory are used at the Passover seder as bitter herbs, commemorating the misery of the Jewish slaves in Egypt. This plant was introduced as a condiment in England in the 1600s, but according to an herbalist of the era, “only for country people and strong laboring men”.
Uses
Historically, herbalists utilized the diuretic properties of fresh horseradish for gout, rheumatic conditions, dropsy, and disorders of the renal system, including kidney stones. Practitioners also administered the plant for intestinal complaints, colitis, and to stimulate the appetite as a general systemic tonic. For respiratory ailments such as catarrhal lung problems, coughs, and asthma, it was commonly combined with honey and raw sugar.
Externally, historical preparations included using fresh horseradish mixed with cornstarch as a counter-irritant poultice to stimulate local blood flow for rheumatism and bronchitis, as well as an additive in baths for chilblains. Folk traditions also attributed arterial and blood pressure benefits to the herb. Culinarily, the freshly grated root was traditionally prepared with vinegar or lemon juice as a condiment for meat and incorporated into various sauces.
In agricultural folklore, the plant was placed at the corners of potato patches to deter potato bugs.
Warning
Do not take large quantities of horseradish at one time. Stop taking it if diarrhea, vomiting, or night sweating occurs. The fiery taste of horseradish would deter any large doses normally. It is best to use the fresh herb if it is available.
Bibliography
The Herb Book , by John Lust, Bantam Books, 666 Fifth Avenue, New York, NY. copyright 1974. Eastern/Central Medicinal Plants , by Steven Foster and James A. , Houghton Mifflin Company, 215 Park Avenue South, New York, NY 10000 The Nature Doctor: A Manual of Traditional and Complementary Medicine , by Dr. A. , 27 Pine Street (Box 876) New Canaan, CT. 06840-0876. Copyright Verlag A.
, Pantheon Books, Knopf Publishing Group, New York, 1994, first edition The Magic of Herbs , by David Conway, published by Jonathan Cape, Thirty Bedford Square, London, England. (Out of print) Indian Herbalogy of North America , by Alma R. , Lotus Press, PO Box 325, Twin Lakes. , 15 Columbus Circle, New York, NY 10023 An Instant Guide to Medicinal Plants , by Pamela Forey and Ruth Lindsay, Crescent Books (January 27, 1992).
The Yoga of Herbs: An Ayurvedic Guide to Herbal Medicine , by Dr. David Frawley & Dr. Vasant Lad, Lotus Press, Twin Lakes, Wisconsin, Second edition, 1988. The Rodale Herb Book: How to Use, Grow, and Buy Nature’s Miracle Plants (An Organic gardening and farming book) , edited by William H. Hylton, Rodale Press, Inc. , 1974 Country Home Book of Herbs , Meredith Books, Editorial Dept.
RW240, 1716 Locust Street, Des Moines, IA 50309-3023, copyright 1994