Horseradish
Horseradish was originally cultivated for medicinal uses, but now is used mostly for flavoring.
The sharp pungency of it's smell can clear your sinuses in one sniff, even better than pepper.
The oil is released by grating the root, but evaporates very quickly, so it's not very good for cooking.
Dried leaves have a yellow dye with a chrome mordant, and can be used to dress skin wounds.
The fresh roots contain several vitamins and minerals and has many antibiotic properties as well. The vitamins and minerals in the root are: calcium, sodium, magnesium, and vitamin c. The antibiotic properties are useful for preserving food, and help protect the intestinal tract, and stimulate digestion.
You can use the young leaves in salads.
Make horseradish sauce for roast beef, smoked, or oily fish.
Grate into coleslaw, dips, and homemade mayonnaise.
You can also grow near potato's for more disease resistant tubers.
NOTE: Do not consume large doses or use continously when pregnant or suffering from kidney problems.
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