Horse Radish

(Cochlearia armoracia)

Horseradish likely originated in Eastern Europe, but today it is cultivated worldwide. The root is used as both food and medicine.

Horseradish, known for its pungent taste, has been used as a medicine and condiment for centuries in Europe. Its name is derived from the common practice of naming a food according to its similarity with another food (horseradish was considered a rough substitute for radishes).

Horseradish was utilised both internally and externally by European herbalists. Applied to the skin, it causes reddening and was used on arthritic joints or irritated nerves. Internally, it was considered to be a diuretic and was used by herbalists to treat kidney stones or oedema. It was also recommended as a digestive stimulant and to treat worms, coughs, and sore throats.

What it does

This herb contains a variety of compounds and nutrients, including Vitamin C, B vitamins, asparagines, resin and volatile oils. The volatile oils are diuretic, anitbiotic, a urinary antiseptic, carminative (wind relieving), stimulating to the liver, spleen, pancreas, digestion and circulatory systems.

Potential Uses

Colds Bronchitis Sore Throat
Urinary Tract Infection Catarrh Coughs

Other information

The root of this herb can be used to make a poultice for sinus congestion, aches and pains.

It is generally recommended that no more than 4 teaspoons of horseradish should be taken in any one day. Herbal tinctures should be limited to 3ml, 3 times daily.


Horse Radish is a powerful herb which can cause digestive discomfort, hot sweats and vomiting if taken in large amounts.

Do not use in pregnancy or when breastfeeding. Do not give to children under the age of 4.

At the time of writing there were no well known negative drug interactions with Horse Radish.


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