Guest guest Posted March 20, 2005 Report Share Posted March 20, 2005 Oh man.... That stuff will put Hair on your chest. the Herbalist was quite fond of it in his Plague Formula. I mixed up a batch a few years back, and it will Definitely help you breathe better. Macho Man stuff. Never tried it fermented, so really can't say more than that. Horseradish Mustard would enhance the Heat Factor, and be very delicious made correctly, if the Medicine angle doesn't pan out --Terry ----- Original Message ----- From: fourume2003 Hey all, Anyone know if horseradish is a powerful wonder food? I have a friend at work who just harvested a lot - a 4ft child's wading pool full. She is throwing it in the food processor to grind it up. Then she's preserving it by mixing with vinegar and salt. But she was asking me if maybe it has any healing powers. Told her I'd ask on some . I posted yesterday on NN and got zip. Hoping some of you might know. TIA Rhonda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2005 Report Share Posted March 20, 2005 Hello everyone about the horseradish it is wonderful for Hay Fever clears the nose beautifully, and I believe it is blood purifier as well. regards Robyn from Aussie >From: " fourume2003 " <mdrgnolan@...> >Reply-nutrition >nutrition >Subject: Horseradish >Date: Sun, 20 Mar 2005 16:35:18 -0000 > > >Hey all, >Anyone know if horseradish is a powerful wonder food? I have a >friend at work who just harvested a lot - a 4ft child's wading pool >full. She is throwing it in the food processor to grind it up. Then >she's preserving it by mixing with vinegar and salt. But she was >asking me if maybe it has any healing powers. Told her I'd ask on >some . I posted yesterday on NN and got zip. Hoping >some of you might know. > >TIA >Rhonda > > > _________________________________________________________________ Buy want you really want - sell what you don't on eBay: http://adfarm.mediaplex.com/ad/ck/705-10129-5668-323?ID=2 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2005 Report Share Posted March 21, 2005 NN refers to the group Native-Nutrition. Darrell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2005 Report Share Posted March 22, 2005 >NN refers to the group Native-Nutrition. >Darrell Thanks, Darrell! Dahlia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2007 Report Share Posted April 6, 2007 Hi Deanna, I love horseradish. But I've never heard of fermenting it. I sort of suspect that it would be too strong for traditional fermentation to occur, but I don't know. You could try a little as an experiment, if no one else here has any bright ideas. My method of choice is just adding a little raw apple cider vinegar. It must be just about summer down there by now. We thought it was spring here until a couple of days ago... mucho gusto, Tonio I have fresh horseradish that my DH is grating as I write. Can I ferment this just like anything else? Just add some salt/brine and hope for the best? If there are any objections or concerns, please do tell. Gracias, Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2007 Report Share Posted April 7, 2007 Tonio, > My method of choice is just adding a little raw apple cider vinegar. > It must be just about summer down there by now. We thought it was > spring here until a couple of days ago... > mucho gusto, > Tonio Thanks for the tip, I did add some ACD to the horseradish. And actually, it is snowing here in N Texas today, believe it or not. Not the most springlike Easter weather, and I sure hope my peaches and plums, now small fruit, will be tasty come summer. Namasté, Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2007 Report Share Posted April 7, 2007 Tonio, > My method of choice is just adding a little raw apple cider vinegar. > It must be just about summer down there by now. We thought it was > spring here until a couple of days ago... > mucho gusto, > Tonio Thanks for the tip, I did add some ACD to the horseradish. And actually, it is snowing here in N Texas today, believe it or not. Not the most springlike Easter weather, and I sure hope my peaches and plums, now small fruit, will be tasty come summer. Namasté, Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2007 Report Share Posted April 8, 2007 At 04:14 PM 4/6/2007, Deanna wrote: >I have fresh horseradish that my DH is grating as I write. Can I >ferment this just like anything else? Just add some salt/brine and hope >for the best? If there are any objections or concerns, please do tell. Can't imagine why this wouldn't work. I've been considering the same thing. I've always used vinegar, but would like to see how the brined / fermented version would be. Here are a couple of links you might want to check out. Please let us know how it goes if you try it. http://home-n-stead.com/homestead/tipsandrecipes/lacto_fermented_condiments.html http://lists.ibiblio.org/pipermail/livingontheland/Week-of-Mon-20061030/002622.h\ tml Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 Horseradish is great. I get the white Asian ones that are really pungent and strong. I eat it raw. I thinly slice it in rounds. Then sprinkle sea salt and rub it hard on the sliced radish. Rinse, do this 3 times. Then chop tomatoes, sprinkle with lemon or vinegar, you may also add onions or green scallions. Let stand for a few minutes before consuming so that flavor will have time to blend. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 Thanks, . In a message dated 10/20/2009 1:05:42 P.M. Eastern Daylight Time, @... writes: Horseradish is great. I get the white Asian ones that are really pungent and strong. I eat it raw. I thinly slice it in rounds. Then sprinkle sea salt and rub it hard on the sliced radish. Rinse, do this 3 times. Then chop tomatoes, sprinkle with lemon or vinegar, you may also add onions or green scallions. Let stand for a few minutes before consuming so that flavor will have time to blend. [Non-text portions of this message have been removed] Quote Link to comment Share on other sites More sharing options...
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