Armoracia rusticana

"Horseradish", "Mountain radish"

Family: Cruciferae

Active Constituents: Coumarins, phenols (caffeic acid), volatile oils, resin, peroxidase enzymes, ascorbic acid, starch, sugar.

Habitat: Perennial that prefers warm, moist soil in a wide range of alkalinity.

Origin: Native to southeastern Europe and western Asia. Cultivated in North America.

Parts Used: Root (harvested in August), leaves to a lesser extent (diuretic).

Uses: This herb has antimicrobial properties, stimulates digestion and circulation. It is given for lung and urinary tract infection and used in a poultice for rheumatism and bronchitis. Often taken as a condiment and stimulates digestion by increasing gastric secretions. Topically used as a rubifacient for minor muscle aches. Caution should be taken when using fresh juice since it can irritate skin and mucous membranes. Cosmetically, the extract has been used in hair tonics to stimulate hair growth. In Homeopathy, horseradish is used for eye and upper respiratory tract inflammation, and upper abdominal colic.

""This plant is best known for its use as a condiment; the hot pungent flavor of the macerated root is a well-known companion for roast beef. It has been used as one of the 'bitter herbs' of the Jewish Passover tradition, and few things are better for opening up the sinuses, as anyone can attest who has eaten wasabi paste at a Japanese restaurant. Commonly used as a poultice in folk medicine traditions for lung congestion and muscle pain.""

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