Herbs - Horseradish (Cochlearia armorica / Armoracia rusticana).

What Is It?

This is probably a native to eastern Europe and is thought to be cultivated from the Hungarian plant, Cochlearia macrocarpa. It is now common throughout Russia, Europe and Scandanavia and is cultivated all over the world. The root is used as medicine and a food, particularly as a condiment for roast beef (horseradish sauce).

Action

This herb consists of a variety of compounds and nutrients including vitamin C, B vitamins, asparagines, resin and volatile oils which contain sinigrin, gluconasturtin and other pungent glucosinolates 9also found in mustard). The potent volatile oil is diuretic, antibiotic, a urinary antiseptic, carminative (wind relieving) diaphoretic and a stimulant to the liver, spleen, pancreas, digestion and circulatory system. Topically it has a counter-irritant action similar to cayenne pepper.

Uses

Historically it has been used to treat a number of conditions including:

Other information

Some studies suggest that no more than 4 teaspoons of horseradish should be consumed in any one day. In tincture it is a modern way to take the herb, at a maximum dose of 3ml three times per day. The root can be used to make a topical poultice for sinus congestion and aches and pains.

Cautions

• It is a powerful herb that when taken in large amounts can lead to digestive discomfort, hot sweats and vomiting.



• It should be avoided during pregnancy, and not given to children under the age of five.



• At the time of writing there are no other well-known side effects, drug interactions or contra-indications.

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