Domestic Encyclopædia (1802)/Horse-radish

HORSE-RADISH, or Cochlearia Armoracia, L. an indigenous perennial plant, growing on the sides of ditches, the banks of rivers, and other damp places; flowering in the month of May.

It has a strong pungent smell; a penetrating acrid taste; and is refused by every kind of cattle.—The root, when scraped, is much used at the table as a condiment for fish, roast beef, &c.; it is also employed for many other culinary purposes; and might, in times of scarcity, afford flour for bread. With this intention, however, the roots ought to be collected in autumn, and treated in the manner already described, vol. i. pp. 447 and 513.—But, if horse-radish be intended for immediate use, it ought to be dug out of the ground fresh, only from October to March; or to be gathered in the spring, then dried, reduced to powder, and preserved in bottles closely stopped, for occasional use; when it should be previously moistened with spring water.—When steeped and digested in vinegar, during a fortnight, this root is said effectually to remove freckles in the face.

In paralytic complaints, horse-radish has sometimes been applied, with advantage, as a stimulating remedy to the parts affected.—A strong infusion of it excites vomiting; and is greatly recommended by Sydenham in dropsies, particularly such as succeed intermittent fevers.—Prof. Beckmann mentions this vegetable among the mosl proper substances for tanning or currying leather.