Horseradish is quite an unusual food. Almost seasonal, we could say. During holidays (especially Easter), consumption increases significantly, while on other days it is so rare on our menu that we could almost forget about it. But we shouldn't, because fresh horseradish is rich in vitamin C, calcium, potassium, magnesium, and essential oils. It is especially welcome as an addition to heavy meals because it stimulates digestion, particularly the secretion of gastric and intestinal juices.

The healing properties of horseradish have been known for centuries. People used it mainly to prevent the flu and cold, believing that its aroma has medicinal effects. Modern science has confirmed this. Horseradish causes the production of mucus, which soothes coughs and alleviates symptoms of throat and sinus inflammations.

You can enhance the effectiveness of horseradish by adding grated horseradish to warm milk and also adding a teaspoon of honey.

When it comes to horseradish, it is important to keep it stored in a paper bag for no longer than 7 days. If you want to store it for a longer period, cut it into smaller pieces and put them in the freezer. Under no circumstances should you cook horseradish, as this will cause it to lose all its nutritional properties.