Herb of the Year: Horseradish

Published: Wed, 03/02/11

 
 
 
Sponsored by: The School of Natural Healing & Christopher Publications
March 2, 2011
 
Herb of the Year: Horseradish Armoracia rusticana
By Jo Francks M.H.
 
Horseradish has been proclaimed the 2011 Herb of the Year by the International Herb Association and is one of the herbs on the School of Natural Healings 100 Herb List.
Dr. Christopher recommended horseradish as a reliable remedy for sinus infections.  Additionally, horseradish has been shown in laboratory tests to be antibiotic and active against a variety of bacteria. It has a high sulphur content, which may contribute to its antibiotic properties as well.
In the book Fresh Vegetable and Fruit Juices by N.W. Walker, it says this about horseradish:
We do not use the juice of horseradish, its ethers are quite potent and powerful enough when the horseradish is finely ground or triturated (pulverized).  The effect of taking one half a teaspoonful of the triturated (pulverized) horseradish will leave an indelible impression on the memory and a dissolving reaction on the mucus in the sinus cavities.            
Walker recommends mixing the horseradish pulp immediately with lemon juice and using a half teaspoon twice a day between meals to dissolve mucus in the sinus cavities and throughout the body.  This procedure has been followed for weeks or months if necessary, until the horseradish sauce could be eaten without any sensation resulting from it.  It then indicated the practically complete dissolution of the mucus.

Horseradish can also be used as a poultice for rheumatic and arthritic conditions. The historical herbalist Culpepper said,  "If Bruised and laid to a part grieved with the sciatica, gout, joint-ache or hard swellings of the spleen and liver, it doth wonderfully help them all."

In Dr. Christopher's book The School of Natural Healing he says:
Horseradish is one of the most prolific stimulant herbs there is, especially to the digestive organs (dried root), kidneys, skin and circulation.  It will give pleasant warmth in the stomach, relieves the gall ducts, stimulate alvine (intestinal) action, and increase the flow of urine.  Caution: do not use this herb during pregnancy.

To cultivate horseradish all you need is a piece of the root about an inch long and as big around as a pencil.  Plant about an inch deep in a place where it can grow year after year.

 
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This Thursday March 3rd, Master Herbalist Yvonne Salcido will be instructing on the health habits of Diet and Exercise. Please call The School of Natural Healing if you are interested in enrolling in our local classes. For a list of our upcoming classes click here.
 
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Preserving Horseradish 
Horseradish roots
Vinegar
Sea salt
 
Selecting the root: Select only fresh roots that feel heavy for their size and are as hard as wood. Use the knife to pare off a thin bit of the root and pop it in your mouth. Bite down on it. If it makes your lip and tongue go numb and tingly, it's good. Don't buy it if it's weak, or if it leaves a bitter aftertaste (the bitterness will be magnified by grinding.)
 
Preparation: Set up a table in front of a window. Open up the window and set up a fan to blow air OUT the window (Horseradish fumes are crippling and you will NOT be able to do this without blowing the fumes out the window). On the window table put your food processor. If you can, run your processor with both the shredding blade in the top and the puree knives in the bottom, great - set it up that way. If not, you'll have two steps (grating and pureeing) instead of one. Next to the processor, still in front of the window, put a large bowl. That's where the ground root will go. Close at hand (maybe on the kitchen table) put the jars where the root will be packed, a large bottle of vinegar, and your salt.
 
Step 1: Wash and peel... (Note: If the roots have green tops, you can cut the top inch off the root, leaving the greens alone, if you like, and plant them in your backyard if you want to grow your own). Do the peeling under the running water, keeping the water drizzling over the root while you peel carries off some of the volatile chemical, saving your life while you work in the sink.
 
Step 2: Grate and Grind. Bring the peeled roots over to the window table and turn the fan and your food processor on. Feed them down the chute to the grating wheel. The top wheel will grate the root, and the bottom knives will do the fine chopping (if you can't run both knives in your machine at once, you will have to grate each bowl full of root, then put the chopping knife in to finish separately.) As the root gets finer and finer it will begin sticking to the sides and bottom of the bowl. Slowly, and with the processor still running, pour in vinegar to get a thick but not sticky consistency. Continue to whirl in the bottom knives for several minutes, until the root bits are very very fine. Stop the processor and dump the processor bowl into the large bowl. Repeat these steps until all the roots are grated, ground, and in the large bowl. Remember to keep the fan on all this time! When all the roots have been processed, rinse the processor knives and bowl with cold running water. Wash them as necessary. Put the processor away or aside. You'll need the space on the table in front of the fan to pack the jars.
 
Step 3: Seasoning. Leave the bowl in front of the fan. The grated root in the bowl should not be too dry. Stir in enough vinegar to give a smooth consistency. Taste a little bit of the puree (be careful! This is likely to be the strongest horseradish you've ever tasted.) If you think it needs salt, add some sea salt or canning salt. I usually add about half a teaspoon per quart.
 
Step 4: Packing. Use a ladle and a canning funnel to fill pint jars with the prepared horseradish. Fill the jars up, cap them off, and put them in the fridge. Do not process the jars. Keep them refrigerated. The horseradish will maintain full potency for a couple of weeks (I make mine no more than a week or so before Easter) but will still be pretty strong for a month or two. Use it before it turns brown.

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