Before horseradish was a condiment, it was a medicine. Today, it still has several uses as a medicine, along with its culinary applications. The large taproot is the part of the plant most often used, but horseradish greens also have some culinary uses.
Requires deep, rich well drained soil. Keep moist when plant is vigorously growing and drier at other times. Grown near potatoes, it can help to prevent diseases of potato tubers. It is believed the antifungal and antibacterial activity of horseradish permeates (to spread or flow throughout) the soil, around where it is growing. Horseradish has been found beneficial under apple and mango trees, helping prevent brown rot, powdery mildew and other fungal diseases like monilia.
Horseradish is an extremely powerful stimulant to the body. The whole plant is pungent and hot to taste, but the flavour is intensely concentrated in the root. Hot compounds are released when the root is cut, or by chewing the root, which activates an enzyme action. During the Middle Ages, the whole plant was valued as medicine and as a condiment. Horseradish was one of the great spring cleaning herbs to revitalise the body after winter. Horseradish is also taken to help purify the bloodstream and cleanse the body of wastes. The warming effect, when taking the herb, also increases the blood flow throughout the body, particularly to extremities, stimulating the circulation. Increased blood flow, means increased rate of healing, a valuable aid for any ailment, particularly inflammatory conditions. Horseradish has the ability to activate gastric secretions, with an instant flow and therefore promotes digestion, being helpful for indigestion and griping pains. The herb acts on the peristaltic action of the intestines and this also helps to relieve flatulence. Horseradish helps to sterilise the stomach contents by antiseptic action.
|Harvest||In late autumn.|
|Position||Part to Full Sun|