Horseradish has long been known as a stimulant for many parts of the circulatory system, while having antiseptic qualities too. When taken with rich food it assists digestion and when a little horseradish is taken regularly it will build up resistance to coughs and colds. In dropsy, it benefits the system by correcting imbalances in the digestive organs. In a more concentrated form, it is able to reduce catarrhal and bronchial complaints.

Horseradish taken inwardly also relieves sinus pain and is said to help reduce blood pressure. As a poultice it's used for rheumatism, chest complaints and circulation problems. Infused in wine it becomes a general stimulant and causes perspiration. It is believed to be a good vermifuge for children. It is richer in vitamin C than orange or lemon. The volatiles in horseradish have been shown to be antimicrobial against some organisms. Horseradish derivatives may be useful to replace current microbial treatments that remove toxic pollutants from water and make them insoluble.

Syrup of horseradish is made by steeping a tablespoon of grated horseradish root in a cup of boiling water and covering it for two hours. The horseradish is then strained out and either sugar or honey is added. Heat until a thick syrupy consistency is achieved. Bottle for use. A peroxidase enzyme extracted from the root has novel commercial applications as an oxidizer in chemical tests to evaluate blood glucose, and a molecular probe in studies on rheumatoid arthritis.