How was horseradish used?

By Chelsie Vandaveer

August 12, 2002

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"For centuries horse-radish has been grown to tickle the jaded appetites of the overfed." (Taylor's Encyclopedia of Gardening, 1961). Horseradish (Armoracia rusticana P. Gaertner, B. Meyer & Scherbius) was not a condiment in England during John Gerard's day, but he approved it for digestion:

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"Horse Radish stamped with a little vinegar put thereto, is commonly used among the Germanes for sauce to eate fish with, and such like meates, as we doe mustard; but this kinde of sauce doth heate the stomacke better, and causeth better digestion than mustard." (The Herbal, 1633 ed.)

Nicholas Culpeper (The Compleat Herbal, 1654) disagreed, "...Raddishes are in wantonness by the gentry eaten as a sallad, but they breed but scurvy humours in the stomach, and corrupt the blood, and then send for a physician as fast as you can...."

Gerard recommended horseradish as an emetic. "Oximel or syrupe made with vinegar and honie, in which the rindes of Horse radish have been infused three days, causeth vomit, and is commended against the quartaine ague (malaria)."

Mostly, horseradish was used as a rubefacient or skin irritant to increase blood supply and create a warm sensation. Gerard wrote, "The leaves boiled in wine, and a little oile olive added thereto and laid upon the grieved parts in manner of a Pultis (poultice), doe mollifie and take away hard swellings....It mitigateth and asswageth the paine of the hip...commonly called Sciatica."

Culpeper did not waste the wine or olive oil, "The root bruised and laid to the place grieved with the sciatica, joint-ache, or hard swellings...doe wonderfully help them all."

The Horseradish Information Council has a great website with historical information and recipes. To view the website, click on the link:

http://www.horseradish.org/

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Horseradish Hybrid

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Hardy perennial, hybrid Horseradish, with disease resistance and high yields. Grated roots have a delightful tang. Dig in spring or fall.

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Comments: Harvest after spent a year in garden.
Uses: spice up meats, sauces and sandwiches.
Special considerations: bred for disease resistance. Tangy flavor & pungent aroma. Recipe: horseradish roots, vinegar and salt. Grate horseradish & pack loosely in small jars. Add vinegar to cover and a dash of salt. Seal jars. Allow flavor to mature for several days. Serve as a pungent relish for potroast, prime rib, carved beef, etc.

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Comments: Stores for months on the pantry shelf. Southern gardeners may grow the plant in the garden, leaving 15-24 inches between the plants. The plant can be spindly looking. Superior flavor to purcheased powder. Slightly pungent flavor. Favored seasoner in Oriental dishes.

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Koch's Horseradish

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Horseradish is a hot, pungent condiment made from a plant in the mustard family. It is most commonly used as a condiment for roast beef, fish, and oysters. Koch's Horseradish is what you might call a horseradish mayonnaise. It is hot and pungent and is the perfect accompaniment for roast beef or lamb.

Used like this, horseradish dates back to the 13th century, when Germans and Danes used it as a condiment, stimulant, and digestive medicine. It was later introduced into England in the 16th century, where it is still used to treat hoarseness and coughs. Use it to liven up your next roast beef dinner. Click here for price and more info...

Elizabethan Horseradish Cream

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Horseradish was used extensively in Elizabethan times , lending its unique spiciness to most medieval dishes. This wonderful cream, full of fresh course grated horseradish, has a thick, creamy texture packed with a nice little heat. A perfect foil for meats and brats, and a great addition to warm sauces. Click here for price and more info...

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