Horseradish? That seems to have been everyone’s response to the choice of International Herb of 2011, despite this herb’s long use as a medicinal herb. Not only is horseradish’s spicy, peppery taste a flavor booster, but it has the ability to clear the sinuses (you know what I am talking about!) and also has a range of antibacterial activity, which makes it additionally useful for infections. A powerful diuretic, horseradish has been used throughout the centuries to treat kidney stones and similar problems. Not surprisingly, horseradish is also great for indigestion and putrefaction in the digestive tract. As an expectorant, horseradish is helpful with lung problems, including asthma and coughs, and is additionally useful for arthritis. To add to the laundry list of uses, horseradish can be used as a skin treatment to remove blemishes and lighten discoloration; it is a successful vermifuge for expelling worms and parasites; it’s an immune stimulant that can strengthen a worn down system and as an anti-oxidant, helps counter the negative effects of pollution and stress; it’s also a detoxifier for the liver and spleen. It can even be held to the nose of a nursing baby who can’t nurse well because of a stuffy nose (the fumes will be strong for the baby, who may cry for a minute because of it, but it’s effective and safe).
For a sinus remedy, the famous herbalist, Dr. Christopher, recommends the following: “Start with 1/4 teaspoon of the freshly grated root and hold it in your mouth until all the taste is gone. It will immediately start cutting the mucus loose from the sinuses to drain down the throat. This will relieve the pressure in your sinuses and help clear infection.” Incidentally, the grated root is apparently sweeter and milder when fresh than when purchased from the store.
I think horseradish is perhaps best known as one of the five bitter herbs (along with coriander, horehound, lettuce, and nettle) eaten historically during the feast of the Passover Seder.
I’m chagrined to admit that despite the obvious strength of horseradish’s energy, I haven’t used this herb very much myself, and could also do to incorporate it into my diet more often. Herb Companion has posted a number of culinary recipes for the use of horseradish, including those listed here. Leek and Celery Root Gratin with Horseradish looks really intriguing, and just like I enjoy mashed potatoes with dijon or whole seed mustard, I’m sure I’d love the peppery addition of horseradish to a creamy potato dish.