HORSERADISH, chopped

Horseradish (Armoracia rusticana, cohlearia), Horseradish
Other names: Brittany horseradish, German mustard, large spoonwort

Horseradish, known for its pungent taste, has been used as a medicine and a spice for centuries in Europe.

Basic Properties: Increases metabolism, blood circulation, stimulates digestion, antiseptic, antitussive, antibiotic.

Therapeutic use: Having cut or ground the horseradish root, we obtain an oil similar to that of mustard. Traditionally it has been used to treat influenza, respiratory infections, gout, and rheumatism.
Externally , by applying it topically, they used it to relieve joint pain and rheumatism.

Culinary use: It has a cool and spicy taste like mustard and is used as a seasoning.
Traditionally, it is an excellent accompaniment to fatty dishes because it helps digestion. We add it to sauces, hot or cold, to grilled and fatty fish. Lightly chopped or ground, we add it to salad or marinated vegetables and smoked fish. It is interesting for sandwiches with cold meats. It goes well with yogurt, cream, vinegar and mayonnaise.

How to use & dosage:
A daily dose of 15-20 g of horseradish root (2-3 teaspoons) is recommended for adults. A poultice can be prepared with grated horseradish root (fresh or well-dried).

For culinary use : Soak the flakes in boiling water using a ratio of 1 part flakes to 2 parts water. Leave it for 20 minutes to soften and then process it like fresh, i.e. lemon juice and cream to make horseradish sauce. etc...

Special precautions:
In larger quantities than the above, horseradish can cause stomach upset or excessive sweating.
Direct application to the skin or eyes may cause irritation and burning.
Horseradish should not be used by pregnant or breastfeeding women and by children under 4 years of age.
Horseradish should be avoided by people with hypothyroidism, gastritis, peptic ulcer, and kidney disease.