Benefits of Horseradish

Horseradish is a native of Europe, but is now cultivated in the U.S.

The ROOT, official in its fresh state, has a strong pungent odor when scraped or bruised and a hot biting, somewhat sweetish taste. Its virtues are imparted to water and alcohol, but destroyed by boiling. It may be kept for some time without material injury by being buried in sand in a cool place. Horseradish will arouse a pleasant warmth in the stomach when swallowed promoting the secretions, especially increasing the flow of urine.

Its chief use is as a condiment to promote appetite and invigorate digestion, but it is also occasionally employed as a medicine, particularly in dropsical complaints attended with an enfeebled condition of the digestive organs and of the system in general. It has been recommended in palsy and rheumatism, both as an internal and external remedy.

Horseradish is useful to the kidneys, jaundice, skin, circulation, will relieve the gall ducts, stimulate alvine action, tone the mucous membrane, and produce fullness of the pulse. Also in atonic dyspepsia with sluggish bile, and in gastric and intestinal catarrh.

Refer Here for the Abbreviations and Measurement Units

For a torpid stomach and liver with constipation, try the following: 1/2 oz. ea. FE horseradish and tincture gentian, 3/2 oz. FE dandelion, and 6 oz. syrup of orange. Dose 1 t. at mealtime.

The following is recommended for dropsy: pour 1 pt. boiling water on 1 oz. horseradish and 1/2 oz. crushed mustard seed. Cover until cold. Strain and take 2 to 3 Vs., 3 times daily.

In scorbutic affections, horseradish is highly esteemed.

The fresh roots, as well as the leaves, will blister the skin if applied too long. Both can be used as a local application in neuralgia and relief can usually be obtained.

In hoarseness, use a syrup prepared from an infusion of horseradish and sugar and slowly swallow in 2 or 1 t. doses repeated as required. The root may be taken in doses of 1/2 dr. or more, grated or cut in small pieces.

The root in vinegar is a good table relish for a torpid stomach.

The freshly ground root blended with cider or wine vinegar will keep almost indefinitely. Adding grated raw carrot with a little mayonnaise is an excellent addition to any meal. Also fresh grated root added to ketchup, to taste, adds enjoyment to cooked fish, particularly shrimp, clams, and oysters.

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