Healing Effects of Horseradish?

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Healing Effects of Horseradish?

 

" I enjoy eating horseradish. Are there any health benefits

associated with it?

"

-- Christopher Leber

 

(Published 06/27/2000)

I'm also a fan of horseradish -- and as a matter of fact, I just

finished making afresh batch. I hope you grind your own horseradish,

since the homemade versionis so much better -- and has considerably

more kick than the prepared stuff you

get in jars.

 

In addition, powerful fumes are released when you grate or grind

fresh horseradish roots.

The fumes are like tear gas in high concentration, butsmall whiffs

clear your sinuses and can actually thin secretions in the upper

rspiratory tract,

 

which can be very helpful to people with asthma, bronchitis,

or sinus conditions.

 

The horseradish root also has antiseptic and stimulant

properties and is considered an aid to digesting rich and oily foods.

 

You can buy horseradish roots in some supermarkets, but if you're a

real fan of hrseradish, you might consider growing it in your

garden. It is a perennialplant (and a member of the mustard family)

that can be grown almost anywhere,

including the tropics.

 

Keep horseradish roots in an airtight container in the

refrigerator -- they should last for four to six weeks (and six

months or longer

in the freezer.) When you're ready to grind them, peel off the outer

skin. The inside should be creamy white -- the whiter the flesh, the

fresher the root.

 

Be sure to grind or grate horseradish in a well-ventilated room. If

you're using a food processor (recommended), dice the horseradish

into small cubes and process no more than half a container at a

time. Some instructions for processing horseradish call for covering

the blades with cold water or crushed ice -- after processing, pour

off the water.

 

Once you've finished grinding the root, add enough white vinegar

until you get a consistency you like, and salt to taste. If you like

your horseradish very hot,

wait a few minutes after processing before adding the vinegar.

 

If you prefer a milder taste, add the vinegar immediately after

grinding. Keep prepared horseradish in a tightly capped jar in the

refrigerator; its strength willdecrease with time.

 

I like to use fresh horseradish as a sauce for cold poached fish,

with smoked alaskan salmon. It can also be added to sauces for

seafood,poultry, and meat.

 

(For a great condiment, mix prepared horseradish to taste with low-

fat organic sour cream.) When you use it in cooked sauces, be sure

to add it atthe very end of the cooking process, since heat will

reduce the pungency.

 

By the way, wasabi, the green Japanese horseradish which is often

served with sushi, is also great stuff!

 

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