We hope everyone will join us this Thursday,
April 14, from 1 to 5 p.m. for our next delicious Pathfinder Produce market. It’s
our pleasure to note that our first Pathfinder-grown items – cilantro and
spring mix – are now available (grown right in our very own Button Greenhouse!)
Also, Splash Path is quickly approaching!
This affordable and fun paint run/ walk will be held on Saturday, May 21
at Pathfinder, and supports community health initiatives. The early registration deadline is May 1! Learn more at pathfindervillage.org/get-involved/splash-path/ or register online at splashpath.racewire.com
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Last week, we focused on rhubarb, a distinctive perennial
that fills the container it grows in. Another
crop that comes back each year and can take over a whole garden is
horseradish. The bite of horseradish is
unmistakable, and is perfect (in well measured doses) for things like cocktail
sauce or as a sandwich garnish.
I have memories of my dad grating horseradish root and
plastering it on sandwiches … I couldn’t get near the stuff as a kid and would
marvel at how he could take on such a potent condiment. Family lore has it that he was introduced to
horseradish as a toddler by his very-German grandfather, who would feed him horseradish,
raw onions, and other very-German foods.
Horseradish is a member of the Brassicaceae family,
and is related to mustard, broccoli and cabbage. According to Wikipedia, when
the freshly dug horseradish root is grated, enzymes break
down to produce mustard oil, which results in the pungent smell that makes your
eyes water and nose run. Grated root
must be used immediately or preserved in vinegar to keep its flavor. If horseradish goes from creamy white to
brownish in the jar, it’s time to throw it away.
Historically, the plant was a native of Eastern Europe, but
was known to the Ancient Greeks, Egyptians, and Romans. It is a traditional part of the Seder meal
during Passover. It became popular in medieval
northern Europe, and was used with meat and fish dishes. By the late 16th century, the root
was called horseradish in England; “horse” was used at the time to describe
things that are strong or coarse, and radish, after the radish root. It made the migration to America during the
late 17th century, and was grown extensively in Colonial American
gardens.
According
to How
Stuff Works, practitioners of folk medicine have used horseradish for
sinus infections and bronchitis, as the odiferous herb helps you get rid of nasty,
bacterial-ridden mucus in the sinuses and airways. The site suggests that if you are prone to
sinus infections or colds, to take horseradish the minute you feel ill.
Horseradish
also is a mild antiobiotic and can help with urinary tract infections. It can also be used topically for arthritis
pain, and as a poultice to dress infected wounds. The
site also indicates how to prepare horseradish for therapeutic uses,
and cautions that it can cause irritating side effects with the stomach, skin
and nose if taken in too large a dose.
So be careful, as a little horseradish can go a long way.
Until next time, be well!
Lori
