Botanical Bliss Blog HorseradishScientific studies over the last several years have also shown that horseradish offers plenty of health benefits: Significant Source of Vitamin C – The vitamin C content of horseradish is exceptionally high. Vitamin C is an important antioxidant which helps fight free radicals, which are responsible for many signs of skin aging. Free radicals can also lead to serious health conditions like cancer and heart disease. Vitamin C also helps the body more efficiently produce collagen which is responsible for bonding bone, muscle and skin cells.

Treatment for Sinus Infections – Horseradish treats sinus infections by making heavy mucus thinner. The thinner the mucus is, the easier it is for the body to expel it. It is recommended that you take horseradish as soon as you feel a cold coming. Lung congestion and influenza are other ailments that can be relieved by horseradish. Anti-Carcinogenic and Antibiotic – The roots of horseradish are also known to contain high amounts of glucosinolates that can help lower your risk of cancer. These nutrients help the liver in eliminating carcinogenics which may potentially cause tumors. Glucosinolates are also known as powerful antibiotics.

MAKING HORSERADISH SAUCE After two years or more of growth, remove horseradish roots from ground after a good frost. You won’t be able to get them all and it will grow back, so don’t worry about taking a lot. This is one plant with an incredible will to live. Wash well and peel roots. Dice into smaller pieces. Place approx. 2 cups roots in a food processor. Grind prepared horseradish in a well-ventilated room as the fumes from grinding are very potent – I wear swim goggles!! Start with enough water in the processor to completely cover the blades – you may need to add more. Cover and process. When the root becomes a grated paste, add white vinegar. Processing usually takes less than a minute, so be ready to go. Add 6 tablespoons (or more if you want a thinner consistency) of white vinegar and a pinch or two of salt to the grated horseradish. If desired, apple cider vinegar can be substituted for the white vinegar, but the white seems more effective at stopping the enzymatic reaction (see next para), so you may need to add more of the cider vinegar. You can add raw beets to the mixture after the vinegar step to get a beautiful magenta horseradish. The time at which you add the vinegar is important. Vinegar stops the enzymatic action in the ground radish and stabilizes the degree of hotness. Depending upon your horseradish, you may need to add the vinegar in less than a minute as it may be really, really hot. Experiment and see.

Be careful, watch those fumes! Place the mixture in small glass jars and store in the refrigerator. Some people add mayonnaise for smoothness, but if you don’t like processed food, just use the recipe above. It will store a long time, but needs to be refrigerated.

Planting Horseradish:

Plant your root as soon as you receive it! If ground cannot be worked, store root in refrigerator in loosely wrapped plastic bag. Horseradish is a perennial and fast grower. It can be grown in full sun to part shade, but prefers sun. Its roots will go deep, so if you plant it in a container, make it a very deep one! Soil Ph should be between 5.5 to 7, but horseradish isn’t too fussy. The plant will grow approx. 24″ tall and 18″ wide.

I harvest after 2 or more year’s growth in the fall when the energy of the plant is going back into the ground.