Horseradish is in the kitchen! We’ve had three hard frosts, which sends a plant’s resources into its roots; and signals the beginning of the root digging season.
Horseradish relish—the familiar spicy condiment—is a stimulating herbal medicine that we can easily make ourselves.
Properties of Horseradish
This strongly heating, stimulating, rubefacient root is blood moving and decongesting, but it can be irritating. It’s used to increase digestive fire, as a sinus opener, circulatory invigorator, and a poop maker. It helps to bring phlegm up and out and can help with wet coughs and wet, damp conditions in general.
Still, it may not be good for hot, dry and irritated situations i.e., can make a dry cough worse. Likewise, it can make an inflamed gut more irritated. Lastly, it is a star player in immune boosting Fire Cider (but that is for another lesson).
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Habitat
Horseradish, scientifically called Armoracia rusticana of the Brassicaeae, is a perennial native to Southeastern Europe and Western Asia. Now you can find it growing in many parts of the world and throughout USDA hardiness zones: 4–8. Look for it in deep, rich, moist loamy soil, in a sunny location, but it will take part shade.
If you can’t find any I suggest you plant some in a spot where it can spread and do its thing. It is persistent and will regrow from root fragments, so plant it where you want it. It is very easy to grow, just give it plenty of deep, humus rich soil and a good blanket of mulch.
Fresh Horseradish Relish Recipe
Makes 16 oz
8 oz fresh horseradish (by weight), chopped
8 oz organic raw apple cider vinegar
1.5 teaspoons Celtic sea salt
Place ingredients in the food processor and blend for a minute or so. Eat right away or store in the refrigerator in a tightly-lidded, glass container. Use a plastic or other non-metallic lid as vinegar corrodes metal.
What is your favorite way to eat /use horseradish? Do tell!
Happy Rooting!