Horseradish

Horseradish

Horseradish is a perennial plant coming from the same family as mustard, wasabi, broccoli and cabbages.

Probably native to south-eastern Europe and western Asia horseradish is popular all over the world today and is mainly cultivated for its large white root.

By Anna reg – Eigenes Werk, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=9740114

When grated or cut the root releases a distinctive aroma and has a very hot, peppery flavour.

During the Middle Ages both root and leaves have been used as a medicine and the root was also used as a condiment on meats in Britain, Germany and Scandinavia. During Colonial times it was taken to North America.

Horseradish is not only good with meat or fish it can also help in digestive disorders and release pain. If you press raw leaves of the plant against your forehead that might cure your headache and the root can cure tonsillitis and relieve coughs, sinus infections, asthma and bronchitis. Horseradish has positive effects on our respiratory system such as the opening of air pathways for better breathing.

As a potent antibacterial agent it will also clean your throat, mouth and lungs of bacterial infection and therefore is a good remedy for periodontitis too.

For heath reasons you can mix freshly grated horseradish with lemon juice or take it with honey. And you should add it to your meals either fresh or prepared.

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