We all know that a small spoonful of horseradish can clean out your sinuses, but its beneficial qualities go WAY beyond that! Here are a few things I bet you didn’t know about horseradish…
- Every part of the horseradish plant is useable…roots AND leaves!
- Its medicinal properties make it a powerhouse!
- Tea brewed from the root it can be used as an expectorant, and tea made from the flowers can help fight the common cold.
- Has also been known to treat: the flu, respiratory disorders, tonsillitis, & UTI’s.
- Make a poultice out of its roots to externally treat joint discomfort.
- Leaves pressed against the forehead can help eliminate a headache.
- Recent studies have shown it to have anticancer effects.
- It’s a perennial plant, so once you plant it…you’ll have a permanent plant to add to your home pharmacy, and dinner plate.
Let’s start our horseradish journey in some familiar territory though shall we…
Making horseradish only takes 3 ingredients: horseradish (peeled and diced), salt, and white wine vinegar.
Peel the horseradish, and chop it in to nickel size pieces.
Put the chopped horseradish into a food processor, and pulse several times until the horseradish is ground to a course paste.
At this point you need to make the decision of how hot that you would like to make your horseradish. If you would like it mild you need to add the white wine vinegar within the first minute of grinding. If you would like to light your face on fire…wait 3-5 minutes and then add the vinegar. And seriously…whatever you do…DO NOT open the lid of the food processor and stick your nose inside to take a whiff. If you do, just be prepared to do a little crying. I swear I’m not speaking from personal experience. Okay. Yeah, that might be a lie.
All you need to make horseradish sauce is some of that awesome horseradish you just ground up, some sour cream, a little salt, and a squeeze of lemon.
Here are some other ways to use horseradish…
- Add to ketchup, with a squeeze of lemon and salt for homemade cocktail sauce!
- Stir some into mashed potatoes.
- Add a little to garlic cheese grits for a little zip.
- Mix it into some yogurt or sour cream for an awesome raw veggie dip!
- Use some whipped cream in place of sour cream when making the horseradish sauce, and dribble over steamed or grilled asparagus.
- Make some flavored butter by mixing softened butter, along with chopped chervil, and serve on a grilled steak or melted over steamed beets.
Written by Sow True Seed’s Food Expert, Sarah Wickers (owner of Well Seasoned Table)