Horseradish is great for curing your colds, sinus infections, and other upper respiratory tract infections, and possibly even helps prevent cancer!
It’s easy to prepare, and it’s even easier to grow it yourself! Just pop a bit of root into the ground (yes, it’s that easy). It doesn’t matter how much of the root, or which way you put it into the ground! It will grow with sunshine and a bit of water when it’s really hot.
Beware: if you prepare your own it is much stronger than horseradish your buy from the shop. It is also much more nutritious and beneficial for your health.
- 20-25cm of fresh horseradish root
- 2 tbsp of rain or spring water
- 2 tbsp Organic Apple Cider Vinegar
- Open your kitchen windows and doors. Have your room WELL VENTILATED. This is important. The fumes can really hurt your eyes and respiratory tract so be very careful.
- Thoroughly wash all the dirt off the roots. Most people peel the root, but I don’t as there is lots of goodness in the skin too.
- Chop it into chunks about 5cm long.
- Put it in the food processor.
- Put the water in with the roots. Before your process it, have your vinegar ready.
- Process the horseradish roots until they are very small. Keep yourself at arm’s length and carefully open the lid.
- BE VERY CAREFUL. THIS IS MANY TIMES AS POTENT AS CUT ONIONS.
- Add the vinegar. This stabilises the hotness and the odour somewhat so get it in quickly!
- Put as much vinegar in as you think you need to get a good consistency and stabilise the heat.
- Carefully place the minced horseradish into jars. It keeps in the fridge for 3-4 weeks. I make a big batch of lots of small jars, and freeze it. We then enjoy it all year around until we make the next batch!
TIPS: Use it is as a condiment on roast meats, mixed through cooked vegetables, mixed through sardines as a snack, or eat a spoonful straight to cure your cold!