The Positive Effects Of Horseradish - Cochlearia Armoracia
Other Common Names: Bayirturpu, Great Raifort, Mountain
Radish, Rabano Rusticana, Red Cole, Wild Horseradish, Armoracia
rusticana, Cochlearia Armoracia
Range: Britain; Spain; Sweden; Turkey; USA
Habitat: Arable land, waste ground and by streams, favoring
slightly damp positions. Prefers a good deep moist well-drained soil
and a sunny position.
This plant has been in cultivation from the earliest times, but its
exact place of origin seems to be obscure. Hooker considers that it is
possibly a cultivated form of Cochlearia macrocarpa, a native of
Hungary; other authorities consider it indigenous to the eastern parts
of Europe, from the Caspian and through Russia and Poland to Finland.
In Britain and other parts of Europe from Sicily northwards, it occurs
cultivated, or semi-wild as a garden escape. It is probably the plant
mentioned by Pliny under the name of Amoracia, and recommended by him
for its medicinal qualities, being then apparently employed exclusively
in physic, not as food or condiment It is possible that the Wild
Radish, or Raphanos agrios of the Greeks was this plant It is said to
be one of the five bitter herbs, with Coriander, Horehound, Lettuce and
Nettle. which the Jews were made to eat during the Feast of Passover.
Both the root and leaves of Horseradish were universally used as a
medicine during the Middle Ages, and as a condiment in Denmark and
Germany. It was known in England as 'Red Cole' in the time of Turner
(1548), but is not mentioned by him as a condiment. Gerard (1597), who
describes it under the name of Raphanus rusticanus, states that it
occurs wild in several parts of England, and after referring to its
medicinal uses, goes on to say:
'the Horse Radish stamped with a little vinegar put thereto, is
commonly used among the Germans for sauce to eate fish with and such
like meates as we do mustarde,'.
The root was included in the Materia Medica of the London
Pharmacopoeias of the eighteenth century, under the name of R.
rusticanus, the same name Gerard gave it. Its present botanical name,
Cochlearia Armoracia, was given it by Linnaeus, Cochleare being the
name of an old-fashioned spoon to which its long leaves are supposed to
bear a resemblance. The popular English name, Horseradish, means a
coarse radish, to distinguish it from the edible radish (R. sativus),
the prefix 'Horse' being often used thus, comp. Horse-Mint, Horse
Chestnut. It was formerly also known as the Mountain Radish and Great
Raifort.
Horseradish is a very pungent stimulant herb that controls bacterial
infections and can be used both internally and externally. The plant is
a powerful stimulant, whether used internally as a spur for the
digestive system or externally as a rubefacient. It should not be used
internally by people with stomach ulcers or thyroid problems.
The roots are antiseptic, aperient, digestive, diuretic,
expectorant, rubefacient and stimulant. They should be used in their
fresh state. An infusion is used in the treatment of colds, fevers and
flu and is of value in the treatment of respiratory and urinary tract
infections. A sandwich of the freshly grated root is a traditional
remedy for hay fever. A tea made from the root is weakly diuretic,
antiseptic and expectorant.
When unbroken, it is inodorous, but exhales a characteristic pungent
odour when scraped or bruised, and has a hot, biting taste, combined
with a certain sweetness. It has properties very similar to Black
Mustard seeds, containing Sinigrin, a crystalline glucoside, which is
decomposed in the presence of water by Myrosin, an enzyme found also in
the root, the chief produce being the volatile oil Allyl,
isothiocyanate, which is identical with that of Black Mustard seed.
This volatile oil, which is easily developed by scraping the root when
in a fresh state, does not pre-exist in the root, the reaction not
taking place in the root under normal conditions, because the Sinigrin
and Myrosin exist in separate cells, and it is only the bruising of the
cells that brings their contents together.
The plant is antibiotic against gram-negative and gram-positive
bacteria and also pathogenic fungi. It is experimentally antitumor.
When infused in wine, Horseradish root will stimulate the whole nervous system and promote perspiration.
Externally, a poultice made from the roots is used to treat
pleurisy, arthritis and infected wounds. It will also relieve the pain
of chillblains. Some caution should be employed, however, because it
can cause blistering.
An infusion of sliced Horseradish in milk, by its stimulating
pungency and the sulfur it contains, makes an excellent cosmetic for
the skin when lacking clearness and freshness of color. Horseradish
juice mixed with white vinegar will also, applied externally, help to
remove freckles. The same mixture, well diluted with water and
sweetened with glycerine, gives marked relief to children in
whooping-cough, 1 or 2 tablespoonsful being taken at a time.
Horseradish syrup is very effectual in hoarseness.
Young root - raw or cooked. The grated root is used to make the
condiment 'Horseradish sauce', this has a hot mustard-like flavor. The
sauce is best used uncooked or gently warmed, heating it will destroy
the volatile oils that are responsible for its pungency. It is said
that in Germany the roots are sliced and cooked like parsnips. The root
is a rich source of sulfur. The roots are fully hardy and can be left
in the ground all winter to be harvested as required. Alternatively,
they can be harvested in early winter and stored for later use, they
will retain their juicy state for some time if stored in dry sand.
Young leaves - raw or cooked. A very strong flavor, though nice when added in small quantities to the salad bowl.
Seeds - sprouted and eaten in salads.
Known Hazards: Large quantities of this plant can be poisonous due to its content of volatile oils.
Other Common Names: Bayirturpu, Great Raifort, Mountain
Radish, Rabano Rusticana, Red Cole, Wild Horseradish, Armoracia
rusticana, Cochlearia Armoracia
Range: Britain; Spain; Sweden; Turkey; USA
Habitat: Arable land, waste ground and by streams, favoring
slightly damp positions. Prefers a good deep moist well-drained soil
and a sunny position.
This plant has been in cultivation from the earliest times, but its
exact place of origin seems to be obscure. Hooker considers that it is
possibly a cultivated form of Cochlearia macrocarpa, a native of
Hungary; other authorities consider it indigenous to the eastern parts
of Europe, from the Caspian and through Russia and Poland to Finland.
In Britain and other parts of Europe from Sicily northwards, it occurs
cultivated, or semi-wild as a garden escape. It is probably the plant
mentioned by Pliny under the name of Amoracia, and recommended by him
for its medicinal qualities, being then apparently employed exclusively
in physic, not as food or condiment It is possible that the Wild
Radish, or Raphanos agrios of the Greeks was this plant It is said to
be one of the five bitter herbs, with Coriander, Horehound, Lettuce and
Nettle. which the Jews were made to eat during the Feast of Passover.
Both the root and leaves of Horseradish were universally used as a
medicine during the Middle Ages, and as a condiment in Denmark and
Germany. It was known in England as 'Red Cole' in the time of Turner
(1548), but is not mentioned by him as a condiment. Gerard (1597), who
describes it under the name of Raphanus rusticanus, states that it
occurs wild in several parts of England, and after referring to its
medicinal uses, goes on to say:
'the Horse Radish stamped with a little vinegar put thereto, is
commonly used among the Germans for sauce to eate fish with and such
like meates as we do mustarde,'.
The root was included in the Materia Medica of the London
Pharmacopoeias of the eighteenth century, under the name of R.
rusticanus, the same name Gerard gave it. Its present botanical name,
Cochlearia Armoracia, was given it by Linnaeus, Cochleare being the
name of an old-fashioned spoon to which its long leaves are supposed to
bear a resemblance. The popular English name, Horseradish, means a
coarse radish, to distinguish it from the edible radish (R. sativus),
the prefix 'Horse' being often used thus, comp. Horse-Mint, Horse
Chestnut. It was formerly also known as the Mountain Radish and Great
Raifort.
Horseradish is a very pungent stimulant herb that controls bacterial
infections and can be used both internally and externally. The plant is
a powerful stimulant, whether used internally as a spur for the
digestive system or externally as a rubefacient. It should not be used
internally by people with stomach ulcers or thyroid problems.
The roots are antiseptic, aperient, digestive, diuretic,
expectorant, rubefacient and stimulant. They should be used in their
fresh state. An infusion is used in the treatment of colds, fevers and
flu and is of value in the treatment of respiratory and urinary tract
infections. A sandwich of the freshly grated root is a traditional
remedy for hay fever. A tea made from the root is weakly diuretic,
antiseptic and expectorant.
When unbroken, it is inodorous, but exhales a characteristic pungent
odour when scraped or bruised, and has a hot, biting taste, combined
with a certain sweetness. It has properties very similar to Black
Mustard seeds, containing Sinigrin, a crystalline glucoside, which is
decomposed in the presence of water by Myrosin, an enzyme found also in
the root, the chief produce being the volatile oil Allyl,
isothiocyanate, which is identical with that of Black Mustard seed.
This volatile oil, which is easily developed by scraping the root when
in a fresh state, does not pre-exist in the root, the reaction not
taking place in the root under normal conditions, because the Sinigrin
and Myrosin exist in separate cells, and it is only the bruising of the
cells that brings their contents together.
The plant is antibiotic against gram-negative and gram-positive
bacteria and also pathogenic fungi. It is experimentally antitumor.
When infused in wine, Horseradish root will stimulate the whole nervous system and promote perspiration.
Externally, a poultice made from the roots is used to treat
pleurisy, arthritis and infected wounds. It will also relieve the pain
of chillblains. Some caution should be employed, however, because it
can cause blistering.
An infusion of sliced Horseradish in milk, by its stimulating
pungency and the sulfur it contains, makes an excellent cosmetic for
the skin when lacking clearness and freshness of color. Horseradish
juice mixed with white vinegar will also, applied externally, help to
remove freckles. The same mixture, well diluted with water and
sweetened with glycerine, gives marked relief to children in
whooping-cough, 1 or 2 tablespoonsful being taken at a time.
Horseradish syrup is very effectual in hoarseness.
Young root - raw or cooked. The grated root is used to make the
condiment 'Horseradish sauce', this has a hot mustard-like flavor. The
sauce is best used uncooked or gently warmed, heating it will destroy
the volatile oils that are responsible for its pungency. It is said
that in Germany the roots are sliced and cooked like parsnips. The root
is a rich source of sulfur. The roots are fully hardy and can be left
in the ground all winter to be harvested as required. Alternatively,
they can be harvested in early winter and stored for later use, they
will retain their juicy state for some time if stored in dry sand.
Young leaves - raw or cooked. A very strong flavor, though nice when added in small quantities to the salad bowl.
Seeds - sprouted and eaten in salads.
Known Hazards: Large quantities of this plant can be poisonous due to its content of volatile oils.
- Grieve. M. A Modern Herbal. Penguin 1984 ISBN 0-14-046-440-9
No comments:
Post a Comment