Yesterday I harvested horseradish root from my garden. It has been growing in my garden for 2 years. It died last winter, but it grew back to twice its original size. It is best used when grated. This is the first time that I will be using fresh horseradish for a tonic that I make with apple cider vinegar. I learned about this tonic from Dr. Gwen Scott a few years ago. I am never without this. This tonic mixed with a little honey is a spicy salad dressing. Take a few tablespoons a few times a day when you feel a cold coming on.
Horseradish increases circulation and metabolism, clears the sinuses, warms the body, and clears excessive mucus. The accumulated mucus is a breeding ground for bacteria and infection. Keeping nasal passages clear of mucus helps prevent sinus infections.
Horseradish root is very pungent and mustard like when first grated. The taste is acrid, sharp and hot. The leaves taste like a cross between arugula and kale. You can use the leaves in a stir-fry or cut fine without the stem for a salad.
Horseradish is high in vitamin C, vitamin A and rich in iron, calcium, magnesium and potassium. It is in the same family as broccoli and has the same compound that has broccoli classified as a cancer fighting food.
To make this HOT SPICY VINEGAR TONIC:
One medium onion chopped
2 tablespoons grated horseradish (can use organic store bought horseradish)
6-8 cloves of garlic minced
1/8 teaspoon of cayenne pepper
1 quart of apple cider vinegar
Combine in a glass jar, let steep in apple cider vinegar for 1 month, and then decant. I add honey as needed. Once decanted, I always have this tonic in my refrigerator. To your health!