Horseradish – Herb of the year for 2011


Horseradish is a botanical superhero, able to clear sinuses, boost the flavor of sauces and provide lush vegetation in a single bound. Its versatility and underappreciated ubiquity make horseradish a perfect candidate for the International Herb Association’s Herb of the Year. Horseradish was well-known to the Egyptians by 1500 b.c. Early Europeans primarily used horseradish as a medicine. For centuries, the root was rubbed on sore joints to relieve rheumatism, and pressed upon foreheads – a practice that actually may have helped alleviate sinus pain. By the Renaissance, the root of horseradish was used as a savory meat relish in Germany, and its popularity spread from there.
Try some new things with horseradish this year.

Horseradish – Monograph
Name- Horseradish (Armoracia rusticana)
Family- Cruciferae (mustard)
Synonyms – (Mountain radish)
Description- A herbaceous perennial with large strap-like leaves to 3 feet tall. Flowers are an attractive, creamy, fragrant white. Invasive, fleshy root is high in vitamin C and potassium. One of its first uses was as a medicine, when it was soaked in vine-gar and used to remove freckles.
Cultivation- Likes a rich soil in the full sun. Feed with compost and well aged manure for large roots. Difficult to eradicate once planted so put in area where it is to stay; even a small piece of the root will start a new bed of horseradish.
Propagation- Slow growing from seed; usually root cuttings are taken.
Parts Used- Leaf and roots
Harvest- Leaf in early spring, use fresh; root in fall after a hard frost.
Uses- Culinary: Leaves can be eaten raw in salads or boiled as vegetable greens. The root is preserved in vinegar and used as a condiment to accompany various dishes.
Medicinal: Horseradish is a stimulant and a diuretic.
Preservation- Harvest the root in the late fall after a hard frost. Wash dirt off and peel the hard outer skin. Cut in to small pieces with a grinder or blender. Pack in sterilized canning jars and pour vinegar over it (just to cover) Seal with a cover and refrigerate once seal is broken.

 

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About Airmeith Naturals

Anna has over 25 years of experience working with herbs. She trained as a chef specializing in classical French cuisine. Anna has extensive knowledge of herbs used in cooking, as well as having researched the historic use of culinary herbs & spices. She is a Certified Community Herbalist who has completed multiple apprenticeships and classes with renowned Herbalists along with her own studies. Her concentration is in Western European Herbal Practices. She has attended college for Environmental Science as well as earning her certificate in Massage Therapy and is licensed in the state of Massachusetts. In addition, Anna is a Certified Reiki Master Teacher. Anna lives in Western Massachusetts with her family and has over an acre of gardens to play in. Anna is the herbalist at Airmeith Naturals in Holyoke Massachusetts
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