Armoracia rusticana
Scientific Name: Horseradish
Other Names: Cochlearia armoracia, German Mustard, Great Raifort, Horse Radish, Mountain Radish, Pepperrot, Red Cole, Stingnose
Should I take it?
Related to broccoli, cabbage, and mustard; horseradish is thought to have originated in middle Europe. It is still a very popular condiment for foods in Germany and surrounding areas. Although horseradish is now grown as a crop in many mild-climate countries, the majority of the world's supply comes from the Mississippi River flood plain in southwestern Illinois. A very labor-intensive crop, horseradish seedlings are sprouted from root cuttings. They have to be planted by hand in late winter and most are harvested by hand in their second or third autumn. Older roots become woody and less flavorful. Eventually reaching up to 4 feet in length, the ruffled leaves of horseradish may be eaten during the spring while they are still young and light green. They may be cooked as a vegetable, added to soups, or eaten raw in salads. The thick, white roots of horseradish plants release hot-tasting chemicals when they are grated or sliced.
Today, horseradish is rarely used in the United States for medicine. It is cultivated mainly for use as a condiment to enhance the flavor of foods--particularly meats. Historically, however, it has had many medical uses. It was mixed with lard or made into a poultice and applied to the chest for relief of the coughing and chest congestion associated with colds and other respiratory conditions. Believed to be one of the first "cough syrups" a mixture of horseradish and honey or horseradish boiled with sugar water was also given for coughing. Because it promotes the production of urine, horseradish has been used to relieve bloating or swelling. At one time, children were given horseradish preparations regularly to eliminate intestinal worms. In general, all of these medical uses have been replaced by drugs that are more effective. Currently most known as a condiment, horseradish may be useful in other ways. For example, an enzyme found in horseradish has been tested to remove some types of pollution from water supplies.
Dosage and Administration
The German E commission recommends an oral daily dose of 20,000 mg (20 grams)--about 4 teaspoons--of fresh horseradish root for treating respiratory conditions. Capsules and tinctures containing horseradish concentrates are available for oral use, as well. Some sources recommend against taking a powdered form of horseradish, however, because much of its volatile oils are lost in drying. If a commercial preparation is taken, the directions on the package should be followed for the condition being treated.
Commercially made topical horseradish products should contain 2% or less of mustard oil.
Summary
In addition to its primary use as a flavoring for foods, horseradish taken by mouth may be useful for relieving coughs from respiratory conditions and for treating urinary tract infections. When applied to the skin, horseradish may moderate joint pain or muscle aches.
Risks
Individuals with kidney, stomach, or thyroid conditions should avoid using horseradish in amounts greater than what would be used occasionally to enhance the flavor of foods. Pregnant or breast-feeding women and children under 4 years of age should not take supplemental horseradish, either.
Side Effects
Oral doses of horseradish as medicine may cause bloody diarrhea or vomit, sweating, and upset stomach. On the skin, horseradish may cause chemical burns or blisters.
Interactions
Taken orally, horseradish may increase the effects of drugs or herbals that slow down blood clotting. It may also interfere with thyroid hormone replacement therapy.
Last Revised October 12, 2007
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Should I take it? 
