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 Armoracia rusticana/Cochlearia armoracia
(Cruciferae)
HORSERADISH
Long known as a condiment, which the herbalist Parkinson said, in 1640, was "too
strong for tender and gentle [British] stomachs", horseradish is used by Germans
as the culinary equivalent of mustard. Native to central and eastern Europe but
naturalized in many temperate countries as a garden escapee, it has long tapering leaves
growing from a deep taproot and bunches of white flowers in late summer.
PARTS USED
Freshly harvested root.
ACTIVE INGREDIENTS
Glucosinolates, mainly sinigrin,
which combine, with water when crushed, producing mustard oils; Vitamin C; resin.
ACTIONS
Stimulant; induces sweating; increases urine production; antibacterial.
MEDICINAL USE
Used as a circulatory stimulant and applied externally for gout and rheumatism. The mustard oils are antibacterial,
so horseradish is also used to treat lung infections.
PREPARATIONS
Poultice, syrup, tincture.
CAUTION
Care is necessary with the poultice as the plant may cause blistering.
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