Horseradish Tincture 100mL
Certified Organic Tincture, Traditionally Hand Made, Soaked for 5 years, producing a superior quality.
100 ml Bottle
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BOTANICAL NAME, Armoracia rusticana
FAMILY NAME, Cruciferae
Originally, horseradish was cultivated chiefly as a medicinal herb. In the late 16th century its culinary use was developed by the Germans and Danes in a fish sauce. Around 1640 this usage spread westwards to Britain there horseradish sauce has become strongly associated with roast beef. Its sharp pungency frequently has a dramatic effect and has been known to clear sinuses in one breath.
Stimulates digestion and kidney functions.
Eases flatulence and griping pains.
Rheumatism, gout, arthritis.
Promotes good circulation.
Flu or fever.
Chillblains (bath additive).
Fresh root used as a vegetable, complementing fish, beef or poultry.
Perennial plant, native to south east Europe and western Asia. Long white tapering root produces 2-3 foot stem. Numerous white flowers, large leaves. Tolerates most dampish sites.
Essential oil comprising mustard oil, glycosides, sigrin, Vitamin C, B-1, sulphur Potassium,Vitamin A, P, B-complex, some calcium phosphorous, iron and sodium.
Tap root (fresh more powerful than dried).
Odour is strong and pungent. Taste is hot, biting (like mustard).
With licorice root, dandelion root and safflower flowers for anemia and gland disorders. With mint, parsley, cayenne and barley as a digestant. With honey for a more palatable mixture.
Large doses are not recommended. Large Internal doses cause inflammation of GI tract. Stop taking if diarrhoea or night sweating occurs.