Horseradish
(Cochlearia Armoracia) or (Armoracia rusticana)
mountain radish, great raifort, red cole

Description: A perennial, with a long, white, cylindrical or tapering root, which produces a 2-3 feet high stem in the second year. The large basal leaves are lanceolate with scalloped edges. A panicle of numerous, small, white 4-petaled flowers appear during June, July. Found throughout the U.S. and widely cultivated.

Edible, Medicinal: Only the fresh root is effective. It can be preserved in the fridge, packed in damp sand for months or pickled. It is made into a cream sauce for a condiment. The young leaves are added to salads. It is a antiseptic, antibiotic, aperient decongestant, diuretic, ruberfacient, stimulant, and ruberfacient. The fresh, grated root clears sinuses, stimulates digestion, circulation, eliminates mucus and waste fluids. Helps in bladder infections, colitis, intestinal problems, lung, coughs, asthma, and urinary infections. Used as a poultice for bronchitis, arthritis. Steep 1 teaspoon of the root in 1/2 cup boiling water in a covered pot for 2 hours, strain, add honey to a syrup consistency. For a poultice, spread the fresh, grated root on a linen cloth and lay on the affected area with the cloth against the skin, until a burning sensation is felt. For a vinegar, cover the finely grated or blended root with vinegar and let stand 10 days. Take 1 teaspoon, 2-3 times a day, well diluted with water (can also be applied externally). CAUTION: Do not take large quantities at a time. Stop taking if diarrhea or night sweating occurs.