Armoracia rusticana/Cochlearia armoracia
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.
Freshly harvested root.
Glucosinolates, mainly sinigrin,
which combine, with water when crushed, producing mustard oils; Vitamin C; resin.
Stimulant; induces sweating; increases urine production; antibacterial.
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.
Poultice, syrup, tincture.
Care is necessary with the poultice as the plant may cause blistering.