The root of this perennial herb may cause your tongue to burn and your eyes to sting – but what a delicious taste! Horseradish originated in Eastern Europe, but it is now grown and eaten in almost all parts of the world. Grated and mixed with vinegar and salt, it is the traditional accompaniment for boiled meats, and corned beef. Added to cream sauces and mayonnaise, it is a fitting partner to all sorts of fish dishes. When buying prepared horseradish, be careful that it is without noxious additives; study the labels.
Horseradish is extremely rich in vitamin C and also contains a large amount of potassium. It is diuretic, stimulates the appetite, and aids digestion. Its high content of mustard oil makes it a potential irritant to the digestive organs; if yours are weak, go easy with this herb. It will help to dissolve phlegm in the throat: Mix 1 teaspoon horseradish with 1 teaspoon lemon juice and take a couple of times a day. Horseradish mixed with vinegar was once used to make freckles fade away.
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