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HERB ALLEY
Horseradish
(Armoracia lapathifolia)
COMMON NAMES: Horseradish.
MEDICINAL PART: Root.
DESCRIPTION: Horseradish
is a perrennial plant native to southeastern Europe and western Asia, and
occasionally found wild but usually 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 large basil 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.
PROPERTIES AND USES:
Diuretic, rubefacient, stomachic. The diuretic properties of fresh
horseradish make it seful for gouty and rheumatic problems and also for
bladder infections. Jor the latter, take 3 to 4 tbsp a day of grated
horseradish with wine vinegar and some grape sugar (dextrose). For
colitis and intestinal problems due to putrefaction, 15 to 20 drops of
juice taken three times a day between meals will help. Jor catarrhal
lung, coughs, and asthmma, take horseradish combined with honey and raw
sugar. Externally, horseradish is used as an irritant to stimulate
blood flow; it can also be make into a pultice for rheumatism and into
a bath additive for chilblains. Caution: Do not take large
quantities of horseradish at one time. Stop taking it if diarrhea
or night sweating occurs.
PREPERATION AND DOSAGE:
Only undried horseradish is effective. The root can be preserved
fresh for months in a refrigerator or packed in damp sand and kept in a
cool place.
Vinegar: Cover finely
grated horseradish with vinegar and let stand for 10 days. Take 1
tsp two or three times a day, well diluted with water. This can also
be applied externally.
Poultice: Spread fresh,
grated root on a linen cloth. Lay on the affected area, wit cloth
against the skin, until a burning sensation is felt.
Syrup: Steep 1 tsp root
in 1/2 cup boiling-hot water in a covered pot for 2 hous. Strain
and add sugar until a syrupy consistency iis reached.
NOTE: Horseradish taken
in any form can be made more palatable with sugar or honey.
