Originally, horseradish was cultivated chiefly as a medicinal herb. Now it is considered a flavouring herb. In the late sixteenth century, it's culinary use was developed by the Germans and the Danes in a fish sauce. Around 1640, this usage spread westwards to Britain, where horseradish sauce has since become strongly associated with roast beef. It's sharp pungency frequently has a dramatic effect and has been known to clear sinuses in one breath - the volatile flavouring oil is released by grating the root. The oil evaporates rapidly, so horseradish is not successful in cooked dishes.
- Leaf- add the young leaves to salads
- Root- Make horseradish sauce to accompany roast beef, smoked or oily fish. Grate into coleslaw, dips, pickled beetroot, cream cheese, mayonnaise and avocado fillings.
- Whole plant - Grow near potatoes for more disease resistant tubers.
- Root - Infuse, dilute four times and spray apple trees against brown rot.
- Leaf - Chop finely into dog food to dispel worms and improve body tone. Boil for a deep yellow dye.
- Root - Slice and infuse with milk for a lotion to improve skin clarity. Express juice, mix with white vinegar and use to lighten freckles.
- Root - Include grated root in diet to stimulate digestion, eliminate mucus and waste fluids. Take a syrup for bronchitis and coughs. Grate into a poultice and apply to chillblains, stiff muscles, sciatica, and rheumatism.
Avoid continuous large doses when pregnant or suffering from kidney problems.
Open sunny position
Light, well dug, rich and moist soil preferrred
Sow seed, divide roots or take root cuttings in spring. Choose roots half an inch thick. Cut into pieces 6 inches long and plant vertically at depth of 2 inches.
Thin or transplant to 12 inches apart. Do not grow indoors.
Dig up roots as needed or in autumn. Pick young leaves.
Store roots in sand or wash, grate or slice and dry or immerse whole washed roots in white wine vinegar. Dry leaves.