HORSERADISH
Armoracia lapathifolia
FEATURES: Originally horseradish came to North America from eastern Europe. It has naturalized in the
United States and Canada and throughout most of the world.
The perennial root sends up numerous smooth, erect branch stems, growing 2–3 feet high. The large
leaves are lanceolate, waved, scalloped on the edges, and stand up on 1-foot-long stalks. The flowers are
numerous and white, followed by seed pods divided into two cells, each containing 4 to 6 seeds. The hot,
biting root is tapering, conical at the top, fleshy, whitish externally. The fresh root is much more powerful
than the dried.
MEDICINAL PART: Root.
BODILY INFLUENCE: Stimulant, diaphoretic, diuretic, digestive.
USES: Effective for promoting stomach secretions and is used as a digestive agent. It has been used by
herbalists of the past as a most worthy diuretic. Dr. Coffin used a preparation of 1 ounce fresh horseradish
root, sliced; ½ ounce mustard seed, bruised; 1 pint boiling water. Let it stand in a covered vessel for 4
hours, then strain. Dose: 3 tablespoonfuls three times a day. This preparation is especially useful for
retention of water in abnormal amounts. Dr. Coffin also states that the above formula is “especially useful
for dropsy occurring after fevers and intermittents.” Another cause of this fearful disease is the retention
of sulphur in our system, which interferes with the absorption and secretion of the endocrine glands and
central nervous system. Drs. Wood and Ruddock, in their book Vitalogy, give us more assurance of
horseradish as an agent in dropsy abnormalities. “A warm infusion of the fresh root in cider, drunk in
sufficient quantity to produce perspiration and repeated every night, has cured dropsy in two or three
weeks.”
Horseradish also has merit in rheumatism, neuralgia, paralysis, and in weak digestive organs,
particularly the function of the pancreas. A syrup made of grated horseradish, honey, and water will
control ordinary cases of hoarseness; 1 teaspoonful every 1–2 hours.
DOSE: 1 teaspoonful of the root to 1 cup of boiling water. Drink cold or hot, 1–2 cupfuls a day, a large
mouthful at a time; of the tincture, ½–1 fluidram.