Roots Unearthed: Harvesting and Preserving Roots
Sep 14, 2023
Harvesting and preserving roots. Roots should be harvested when the plant's energy is concentrated in the roots. Harvest in early spring before the plant send out shoots and flowers,
OR harvest in the fall when the plant seems to be dying back. Roots are dense and should be cleaned and dried immediately.
Separate green leaves from roots. Roots and leaves are edible for both Horseradish and Mallow roots. Eat the leaves fresh, or dry for later.
Roots often contain more concentrated medicinal value than other plant parts.
To dry roots quickly and naturally, I often use a carrot peeler to thinly shave the roots. Root are dense. They dry more quickly, and are easier to use in smaller pieces.
Arrange thinly sliced or shaved pieces on a rack that allows air to circulate. Dry roots inside , away from the sun, heat and birds.
Grating fresh Horseradish root is great for opening up the nasal passages.
Horseradish can be wrapped and refrigerated or frozen for several months.
Horseradish greens can be eaten raw or cooked.
References
Cech, Richo & Cech, Sena. Growing Plant Medicine: The Medicinal Herb Grower, Vol 1, Expanded. (Herbal Reeds, OR: 2022).
Christopher, John R. Herb Syllabus: Master Herbalists Guide. (Christopher Publications, UT: 2010).
St. Claire, Debra. The Herbal Medicine Cabinet: Preparing Natural Remedies at Home. (Morningstar Publications, CO: 2010).
