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Horseradish syrup can be used during infections with symptoms of coughing, flu, bronchitis and catarrh of the upper respiratory tract.
Horseradish is a must-have item in the kitchen of anyone who appreciates natural antibiotics. If you use onion syrup for cough symptoms, eat garlic when you have a cold, and use ginger to help speed up your metabolism or deal with nausea (or other digestive ailments) and you don't know horseradish yet - you've got a lot of catching up to do. First things first.
Horseradish acts as a natural antibiotic. It helps with problems with the sinuses and throat. It treats the first symptoms of infection, and also works well in the treatment of rheumatic pains and pains originating from the spine. Few people know that horseradish is a very popular "medicine" in folk medicine.
You can learn more about the properties of horseradish here: Horseradish. Healing properties [what does the horseradish root contain?]
Horseradish is the he althiest in its raw form, so theoretically it should be eaten raw. But you can make an equally he althy syrup from it. However, be careful with the horseradish you buy. Try it - it has to be hellishly spicy and strongly fragrant. It means it's fresh. Now let's go!
Horseradish syrup - how to prepare
- 200 g freshly grated horseradish
- 1 cup of cool, boiled water
- 200 g of linden, acacia or other honey
- 4 tablespoons lemon juice
The execution is very simple. Pour the horseradish with water, add honey and lemon juice, and then blend into a mush. Then the mixture should be drained through the gauze. You have to push it hard! And it's ready. However, beware, the syrup will have a sharp taste and should be drunk after dilution, never on an empty stomach.
Dosage is 1 tablespoon 3-4 times a day.