Its home is southern Russia and the Mediterranean. From there, it gradually spread to Europe and was used for medicinal purposes from the very beginning. Horseradish is our cultivated crop, which was grown and exported to neighbouring countries as early as the Middle Ages. It is also a beautiful decorative flower, because when it blooms, it is a head full of magnificent white flowers. In both cooking and medicine, only the root is used. It stimulates the activity of the stomach and intestines, relieves stomach cramps, increases blood pressure, cleanses the blood, acts as a diuretic and is excellent for the convalescence of the upper respiratory tract, very effectively clearing mucus from the lungs. It has antiviral and antibacterial effects.

Horseradish spirit was used for headaches, rubbed into the temples, and horseradish plasters were applied for back and muscle pain.

Horseradish contains high amounts of vitamin C, provitamins A, iron, potassium, magnesium, calcium and phosphorus, and a large amount of antibacterial and phytoncide substances.

It enters the lung and large intestine meridians, has a warm nature and a pungent taste.