Horseradish is a very unusual food. Almost seasonal, you could say. During the holidays (especially Easter), consumption increases sharply, but on other days it is so rarely on our menu that we could almost forget about it. You shouldn't, because fresh horseradish has a lot of vitamin C, calcium, potassium, magnesium and essential oils. It is especially welcome as an addition to fatty dishes because it stimulates digestion, especially the secretion of gastric and intestinal juices.

The healing properties of horseradish have been known for centuries. People used it mainly to prevent flu and colds, as they believed that its aroma had medicinal effects. Modern science has confirmed this. Namely, horseradish causes the formation of mucus, which soothes coughs and alleviates the symptoms of inflammation of the throat and sinuses.

You can increase the effectiveness of horseradish if you add it grated to lukewarm milk and add a teaspoon of honey.

It is also important to store horseradish in a paper bag for no more than 7 days. If you want to keep it for a long time, cut it into smaller pieces and put them in the freezer. In any case, do not cook horseradish, because all its nutritional properties are lost.