Horseradish with benefits: we use both roots and tops

Horseradish is an easy-to-grow plant. A small root planted in the garden will grow into a sizable bush in a couple of years. Over the years, it spreads, conquering new territory. Gardeners aren't intimidated by this aggressive growth. Horseradish roots and leaves are healthy and can be used in cooking.

Description

During flowering (May-June), the perennial plant's bushes are spectacular. The cluster-shaped inflorescences of numerous small white flowers are set off by the lush green leaves. The leaf blades are oblong or oblong-oval in shape, with wavy, serrated edges.

The roots extend deep into the soil (30-100 cm). Old rhizomes are long, fleshy, spindle-shaped, and thickened at the top. They are covered with numerous lateral rootlets. The surface is yellowish-brown, the flesh is white and moderately juicy.

Young roots are long, thin, and vertical. The furrowed, erect stems reach 50-150 cm in height. Horseradish is propagated vegetatively. The rhizomes are harvested in the second or third year. Raw material harvested in the fall is suitable for medicinal purposes.

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Benefits of horseradish

The beneficial properties of horseradish roots and leaves are traditionally used in folk medicine and home cosmetology. The underground part of the plant makes an excellent seasoning. The rhizome is added to preserves. The leaves are also used in cooking.

All parts of the plant have a complex chemical composition. In addition to dietary fiber, minerals, and vitamins (C, B, PP), they contain:

• lysozyme;
• essential oil;
• phytoncides;
• amino acids;
• carotene;
• saponins;
• glycosides.

Thanks to lysozyme and phytoncides, horseradish has a strong antimicrobial effect. Fresh juice and water extract stimulate the glands located in the gastrointestinal tract. This has a positive effect on appetite and digestion, and improves fat breakdown.

In moderate doses, grated rhizome is beneficial for stomach upsets, dyskinesia, and intestinal pathologies. It helps with scurvy, bronchitis, flu, and metabolic disorders. The plant's juice helps with urolithiasis. Diluted, it is used to treat ailments of the mouth, throat, and ears.

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Horseradish leaves and pulp are applied externally. Poultices and rubs are used for many ailments:

• radiculitis;
• arthralgia;
• myositis;
• neuralgia;
• gout.

How to use horseradish

The plant can be harmful for certain conditions. Horseradish should not be used to treat colitis or enterocolitis, and it is contraindicated for duodenal ulcers and nephritis. Before beginning treatment, consult a specialist.

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Folk recipes

Bronchial asthma reduces quality of life. The following healing foods, taken in equal proportions, can help improve the condition:

• horseradish root (grated);
• honey.

To treat the condition, consume 1 teaspoon of this mixture every morning. A more complex recipe helps with hypertension.

Ingredients for its preparation:

• lemon (juice) – 1 pc.;
• carrots (juice) – 1 tbsp;
• horseradish (juice) – 1 tbsp;
• honey – 1 tbsp.

Directions for use in hypertension:

• the mixture is stirred;
• Store in a cool place in an airtight container;
• drink an hour before meals;
• duration of treatment – ​​2 months;
• frequency of administration: 1 teaspoon 3 times a day.

Homemade cosmetics

Acne is a common problem during adolescence. The plant's root helps combat it. The fresh rhizome is washed, peeled, and grated to form a paste. The mixture is applied to the affected area once or twice a day. The juice also helps with acne. Mix it with sour cream and apply to the skin.

For older women, this beneficial plant helps restore tone to aging skin.

To prepare the mask, take:

• root – 1 part;
• apple – 1 part.

Horseradish and the fruit are grated and mixed. The mixture is applied to the face. It tightens pores and improves skin elasticity.

Cooking

In spring, young horseradish leaves are added to salads. They are first finely chopped and lightly crushed. Ingredients for this light, vitamin-rich salad:

• fresh cucumber – 1 pc.;
• dill;
• parsley;
• horseradish (leaves) – 100 g;
• boiled egg – 1 pc.;
• sour cream – 1 tbsp. l.

Add salt to taste to the finished salad.

For the first course, prepare a soup with sorrel and horseradish leaves. First, boil the meat broth. Season it with carrots, onions, and diced potatoes sautéed in butter. When the soup has simmered for 5 minutes, add finely chopped sorrel and horseradish leaves.

Ingredients:

• carrots – 1 pc.;
• onion – 1 head;
• meat broth – 0.5 l;
• potatoes – 2 pcs.;
• horseradish (leaves) – 50 g;
• sorrel (leaves) – 30 g.

The soup can be eaten cold or warm. It is seasoned with sour cream and finely chopped herbs (parsley, dill, green onions).

The grated root has a pungent flavor and a strong aroma. It's used in sauces served with meat, fish, and vegetable dishes. The flavor is softened with additives. Fatty foods are digested more quickly when eaten with horseradish root dressing.

Sour cream sauce with horseradish goes perfectly with jellied meat, cold fish, and meat.

The recipe for its preparation is simple:

• the root is washed, peeled, and grated on a fine grater;
• add sour cream, salt, sugar;
• mix.

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Sauce ingredients:

• horseradish – 100 g;
• sour cream – 2 tbsp. l;
• sugar, salt to taste.

Medicinal preparations and dishes made from the leaves and roots of this beneficial plant are contraindicated for nursing mothers and women during pregnancy. The spicy seasoning affects the taste of milk and stimulates intestinal function. Healthy individuals should not overdo it. Frequent use may irritate mucous membranes.