Horseradish

(Armoracia rusticana Gaertn., Mey. & Scherb.=A. lapathifolia Gilib. =Cochlearia armoracia L., Cruciferae).

Description: Perennial plant up to 1•5m (4ft) high with fleshy branched root up to 60cm (2ft) long and 5cm (2in) thick. Radical leaves large (30-100cm (1-3ft) long). lanceolate, with dentate margins and long petioles. Stem leaves shortly petiolate and variable in shape, the lower ones lobed or almost pinnate, the upper ones entire.
The large fleshy roots are strongly aromatic, and, like onions, can make your eyes water as you prepare them.
Taste: pungent and burning.

Part Used: Fresh root; rarely the powdered dried root which is less active. The large coarse leaves have no aroma and no known uses.

Habitat and Collection: Introduced in Britain, often cultivated and widely naturalised. Cultivation is by root propagation at 50cm (20in) intervals in good soil. Collected in autumn.

Constituents: The fresh root contains a glycoside which on chopping liberates mustard oil with a pungent taste. Vitamin C and an antibiotic substance are also present. Externally the root is rubefacient and vesicant internally in small doses it is a stimulant to the digestive organs and is also used for coughs; in larger doses it produces inflammation of the mucosa of the digesnve tract.

Usage: Internally for bronchitis or as a tonic, the scrapings of fresh root may be taken or a cold syrup prepared (slice the root thinly and cover with sugar; the liquid which drains off is the syrup which is taken in doses of 1-3 tablespoonfuls daily). Externally slices of root are used for rheumatism or on abscesses and boils.

Note: Radish (Raphanus sativus L.) has similar properties and is sometimes used for bronchial catarrh.

Culinary Uses: Mix small amounts of horseradish with cream, sour cream, yogurt, mayonnaise, or cream cheese and dressings for sauces to serve with meat, fish, and potatoes. It is especially good with beef and smoked trout.

Cultivation: Horseradish will spread to fill whatever space is available, so use restraint when planting. It is grown by dividing and replanting the root. A piece about 8 inches long is ideal. It likes deep, moist soil but will grow almost anywhere.

Plant as early in the spring as you can. Till or spade the area to a depth of 8 inches. Dig a hole or furrow 4-6 inches deep. Put a handful of compost in the bottom and cover it with 2 inches of soil.

Push each root piece into the soil at an angle rather than straight up and down. This will help the roots that grow along the length of each cutting to grow straight down without getting tangled up. The top of the root cutting should be 2 inches below the soil. The "downward end" of purchased root cuttings will be cut at a slant. If you take cuttings from a freind's garden, mark your roots in the same way.

Harvesting: Dig up a piece of the root, wash, and scrape it under water to prevent eye irritation. It can be stored in vinegar or oil in a screw top jar.