{
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    "date": "2025-12-05T23:41:25",
    "date_gmt": "2025-12-05T23:41:25",
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    "modified": "2026-09-17T19:35:39",
    "modified_gmt": "2026-09-17T19:35:39",
    "slug": "meerrettich-armoracia-rusticana",
    "status": "publish",
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    "link": "https:\/\/edenshealth.at\/en\/wiki-archiv\/meerrettich-armoracia-rusticana\/",
    "title": {
        "rendered": "Horseradish (Armoracia rusticana)"
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        "rendered": "<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/meerrettich-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Horseradish (Armoracia rusticana)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Cruciferous plants<small>Armoracia rusticana - related to mustard, cress and cabbage<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The fresh root<small>When rubbed; when dried, it loses almost everything.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">searingly sharp<small>The spiciness rises into the nose, not onto the tongue.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Eastern Europe<small>In Germany, especially Spreewald, Bavaria and Styria<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Recognized for<\/div>\n<div class=\"v\">Respiratory tract and urinary tract<small>Commission E - internal use; external use promotes blood circulation<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Active ingredient<\/div>\n<div class=\"v\">Allyl mustard oil<small>It only forms when rubbed and evaporates quickly.<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>Grate, use immediately, stabilize with acid \u2013 the pungency of horseradish is volatile and largely disappears after half an hour in the air. It is recognized as beneficial for the upper respiratory tract and urinary tract. Incidentally, most of what is sold as wasabi is dyed horseradish.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The root that goes into the nose<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-meerrettich.jpg\" alt=\"Wurzelgem\u00fcse frisch geerntet\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Horseradish is the only spice that you don&#039;t taste on your tongue, but feel in your nose - its spiciness consists of volatile mustard oils that rise upwards instead of burning.<\/p>\n<p class=\"ea-drop\">Horseradish likely originated in Southeast Europe and West Asia and has been known since antiquity; the Greeks and Romans used it as medicine and as a spice. In Central Europe, it became a cultivated plant in the Middle Ages and has remained so to this day. It is grown as a root cutting, which is replanted every year and harvested in autumn \u2013 a labor-intensive crop that is primarily grown in Germany in the <strong>Spreewald<\/strong> and in <strong>Bavaria<\/strong> (Bavarian horseradish, which has been cultivated around Baiersdorf for generations) is at home in Austria in the <strong>Styria<\/strong>. Several of these origins are registered as protected geographical indications.<\/p>\n<p>Linguistically, it is a special case: In southern Germany and in Austria, it is called <strong>Horseradish<\/strong>, a word of Slavic origin. The name &quot;horseradish&quot; probably has nothing to do with the sea, but rather with &quot;mare&quot; in the sense of horse - the large, coarse radish, quite similar to the English word. <em>horseradish<\/em>.<\/p>\n<p>And one thing that surprises many: The green blob served with sushi in Europe is almost never real wasabi. The Japanese wasabi plant (<em>Eutrema japonicum<\/em>) is extremely complex to cultivate and correspondingly expensive; what is on the shelf instead is usually <strong>grated horseradish with green food coloring<\/strong>, sometimes with a small amount of real wasabi. Chemically, the two are indeed closely related \u2013 both use allyl isothiocyanate \u2013 but real wasabi is more delicate, sweeter, and significantly less harsh.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What horseradish does for you<\/h2>\n<p class=\"ea-drop\">Horseradish is one of the few culinary plants with a <strong>positive assessment by Commission E<\/strong>Internally, it is used for catarrh of the upper respiratory tract and as a supportive treatment for urinary tract infections; externally, it serves as a circulation-enhancing agent for minor muscle pain. Together with nasturtium herb, it is also an ingredient in an approved medicinal product for which clinical studies have been conducted on acute bronchitis, sinusitis, and urinary tract infections \u2013 an unusually solid foundation for a culinary herb.<\/p>\n<p>The mechanism is the same as in mustard and nasturtium, only more powerful. The intact root contains the odorless storage glycoside. <strong>Sinigrin<\/strong>. When rubbed, the cells are destroyed, the enzyme myrosinase is released, and a substance is produced. <strong>Allyl mustard oil<\/strong> (Allyl isothiocyanate) \u2013 a volatile, highly pungent substance that exhibits broad antibacterial activity in the laboratory. Because it is volatile, it rises into the nasopharynx when ingested and acts directly there; because it is excreted via the kidneys and lungs after ingestion, it also reaches the urinary tract and bronchi.<\/p>\n<p>What you need to know about this: <strong>The effect disappears as quickly as it appears.<\/strong> Grated horseradish loses much of its pungency within minutes to half an hour when exposed to air; heating destroys it completely. That&#039;s why cooked horseradish tastes mild, and why the jarred stuff from the refrigerated section is a poor imitation of freshly grated root. If you want the full effect, grate it fresh, use it immediately, and stabilize it with vinegar or lemon \u2013 the acid slows down further pungency.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>30 minutes<\/b><span>After that, much of the sharpness dissipates in the air.<\/span><\/div>\n<div class=\"ea-zahl\"><b>Commission E<\/b><span>Rated positive for upper respiratory tract and urinary tract<\/span><\/div>\n<div class=\"ea-zahl\"><b>Wasabi<\/b><span>Most horseradish is dyed \u2013 real horseradish is rare and expensive.<\/span><\/div>\n<div class=\"ea-zahl\"><b>In the nose<\/b><span>The spiciness is fleeting and rises, instead of burning on the tongue.<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>It&#039;s in the root.<\/h2>\n<p>The crucial substance is <strong>Sinigrin<\/strong>, a mustard oil glycoside that is odorless and tasteless in the undamaged root \u2013 a whole horseradish root has no smell. It only comes into contact with the enzyme when grated. <strong>Myrosinase<\/strong>, and from this arises <strong>Allyl mustard oil<\/strong>. This substance is so volatile that it gets into the eyes when rubbed; anyone processing a larger quantity is better off working with an open window or rubbing the root under running cold water.<\/p>\n<p>In addition, the root contains <strong>Vitamin C<\/strong> Horseradish contains a considerable amount of potassium, calcium, magnesium, iron, and peroxidases (freshly grated, significantly more than lemon, per 100 grams). The latter are so biochemically useful that horseradish peroxidase is used worldwide as a standard reagent in medical laboratory tests. A kitchen spice that also aids in diagnostics.<\/p>\n<p>In practical terms, this means: <strong>Fresh, raw, cold, and sour.<\/strong> Store the root in a cool, dark place, ideally wrapped in a damp cloth in the refrigerator or in sand in the cellar; use quickly once cut. Always grate immediately before serving, mix instantly with a splash of vinegar or lemon juice, and never cook. Stirring it into cream or applesauce will help retain its spiciness a little longer, as the fat and acid bind it.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes horseradish stronger<\/h2>\n<p>Everything about this root is about speed. What happens quickly and stays cold helps it; what waits or is heated takes everything away from it.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">first <i>Rub, then use immediately<\/i><\/div>\n<p>The spiciness is created at the moment of rubbing and begins to dissipate immediately - never rub in advance.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>Vinegar &amp; Lemon<\/i><\/div>\n<p>A splash of water immediately after rubbing slows down the degradation and maintains sharpness and bright color.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>Cream &amp; Apple<\/i><\/div>\n<p>Creamed horseradish and apple horseradish tame the spiciness and make it suitable for everyday use - the classic accompaniment to boiled beef.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">respiratory tract<\/span><\/p>\n<div class=\"mit\">as <i>spoonful of honey<\/i><\/div>\n<p>Half a teaspoon freshly grated with honey: The volatile mustard oils go directly into the nose and throat.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">urinary tract<\/span><\/p>\n<div class=\"mit\">with <i>Nasturtiums &amp; plenty of water<\/i><\/div>\n<p>The tested combination - and liquid, so that the mustard oils reach the urinary tract.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Beetroot<\/span><\/p>\n<div class=\"mit\">with <i>Beetroot<\/i><\/div>\n<p>The Eastern European Cwikla: grated horseradish with beetroot, vinegar and salt - color and spiciness at the same time.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not <i>cook along<\/i><\/div>\n<p>Heat destroys the myrosinase and displaces the mustard oil - cooked horseradish is mild and almost ineffective.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stock<\/span><\/p>\n<div class=\"mit\">not <i>Leave pre-rubbed<\/i><\/div>\n<p>After half an hour in the air, most of the sharpness is gone; the glass from the shelf is correspondingly weaker.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stomach<\/span><\/p>\n<div class=\"mit\">not at <i>Stomach and intestinal ulcers<\/i><\/div>\n<p>The mustard oils significantly irritate the mucous membrane - unsuitable for ulcers and acute gastritis.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">skin<\/span><\/p>\n<div class=\"mit\">not as <i>long edition<\/i><\/div>\n<p>Horseradish poultices cause blisters: a few minutes is the maximum, and not at all for children.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">kidneys<\/span><\/p>\n<div class=\"mit\">not at <i>Kidney disease<\/i><\/div>\n<p>Do not use as a medicinal product in cases of impaired kidney function or kidney inflammation.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">thyroid<\/span><\/p>\n<div class=\"mit\">not in <i>Treatment amounts for thyroid problems<\/i><\/div>\n<p>Mustard oil glycosides can affect iodine uptake in larger quantities.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Tafelspitz with apple horseradish<\/span><span class=\"w\">Grated with grated apple, vinegar and a pinch of sugar - the Austrian classic.<\/span><\/li>\n<li><span class=\"g\">Creamed horseradish<\/span><span class=\"w\">Freshly grated into whipped cream, with lemon and salt - goes well with smoked fish and beef.<\/span><\/li>\n<li><span class=\"g\">Cwikla<\/span><span class=\"w\">Horseradish with beetroot, vinegar and salt - Polish style, with sausage and egg.<\/span><\/li>\n<li><span class=\"g\">smoked fish<\/span><span class=\"w\">Regarding trout, salmon and mackerel: The spiciness cuts through the fat of the smoked fish.<\/span><\/li>\n<li><span class=\"g\">Roast beef bread<\/span><span class=\"w\">Cold roast beef, horseradish cream, cress - the best leftover bread ever.<\/span><\/li>\n<li><span class=\"g\">Horseradish soup<\/span><span class=\"w\">As a foamy soup with potatoes - but the horseradish is added after cooking.<\/span><\/li>\n<li><span class=\"g\">potato salad<\/span><span class=\"w\">Add a spoonful of freshly grated horseradish to the salad instead of mustard.<\/span><\/li>\n<li><span class=\"g\">Horseradish sauce with fish<\/span><span class=\"w\">Butter, broth, cream, then off the heat and only then the horseradish.<\/span><\/li>\n<li><span class=\"g\">Wasabi substitute<\/span><span class=\"w\">Freshly grated for sushi - more honest than the green-colored contents of a tube.<\/span><\/li>\n<li><span class=\"g\">Horseradish butter<\/span><span class=\"w\">Soft butter with grated horseradish and lemon - perfect with steak and roasted vegetables.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Store the root in a cool, humid place, always grate it just before eating, and mix it with acid immediately. Never put it in a hot pot \u2013 horseradish should always be cooked after the stove. When grating, open a window or work under running cold water, otherwise your eyes will sting.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>The sharp spoon<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Horseradish with honey for a cold<\/h3>\n<ol>\n<li>Peel a thumb-sized piece of fresh horseradish root and grate it on a fine grater - by an open window, the fumes are intense.<\/li>\n<li>Immediately mix in a teaspoon of honey and a few drops of lemon juice; the acid helps to stabilize the spiciness for longer.<\/li>\n<li>Let half to one teaspoon slowly dissolve in your mouth, do not gulp it down - the effect occurs in the nose and throat.<\/li>\n<li>Then drink a glass of water. Prepare fresh two to three times a day for a few days, if needed.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For a stuffy nose, sinus pressure, and the onset of a cold. You&#039;ll feel what reliably happens here immediately: the volatile mustard oils rise and clear your nose for a few minutes. Horseradish&#039;s antibacterial properties are well-documented in laboratory tests and have also been clinically investigated in combination preparations with nasturtium \u2013 this only applies to a limited extent to a spoonful from your own kitchen, as the quantity and concentration are not standardized.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Half to one teaspoon, two to three times daily, for a few days. Do not take on an empty stomach, and not if you have stomach or intestinal ulcers, kidney disease, or are under four years old. Consult a doctor if you experience fever, severe one-sided facial pain, or symptoms persist for more than ten days.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Horseradish is not a classic Ayurvedic plant. Based on its properties, it would be considered pungent (Katu), hot, and light: strongly reducing Kapha, moderately increasing Vata, and significantly increasing Pitta \u2013 a remedy for cold, damp, phlegmy conditions and sluggish digestion, but unsuitable for heat, inflammation, and burning stomach. This classification is based on principle, not tradition.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>Even in the Chinese Materia Medica, European horseradish is not represented; the role of the pungent, surface-opening root is taken over there by the radish (<em>Lai Fu Zi<\/em> (as seeds). Based on its nature, horseradish would be a sharp, warming remedy that opens the surface, disperses coldness, and transforms mucus \u2013 exactly what one is looking for in the case of an incipient cold with clear secretions.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Stomach and intestines:<\/strong> Do not use in cases of stomach or intestinal ulcers and acute gastritis - the mustard oils strongly irritate the mucous membrane.<\/li>\n<li><strong>Kidneys:<\/strong> The drug is not suitable for use in cases of kidney inflammation or impaired kidney function.<\/li>\n<li><strong>Children:<\/strong> For internal use only from the age of four; horseradish poultices on the skin should never be applied to children.<\/li>\n<li><strong>Skin dressings:<\/strong> Blisters will appear after a few minutes - apply only briefly and remove immediately if it burns.<\/li>\n<li><strong>Thyroid:<\/strong> Larger amounts of mustard oil glycosides can affect iodine uptake - caution advised in cases of thyroid disease.<\/li>\n<li><strong>Pregnancy:<\/strong> It is safe to use as a spice, but avoid using it in medicinal quantities.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/kapuzinerkresse-tropaeolum-majus\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Nasturtium<\/span><span class=\"d\">The certified partner in the same combination.<\/span><\/a><a href=\"\/en\/wiki-archiv\/goldrute-solidago-virgaurea\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Goldenrod<\/span><span class=\"d\">For flushing out the urinary tract.<\/span><\/a><a href=\"\/en\/wiki-archiv\/thymian-thymus-vulgaris-5\/\"><span class=\"art\">Archive<\/span><span class=\"n\">thyme<\/span><span class=\"d\">For the bronchi, if a cough develops.<\/span><\/a><a href=\"\/en\/product\/echinacea-extrakt\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Echinacea extract<\/span><span class=\"d\">For the first few days of an infection.<\/span><\/a><a href=\"\/en\/product\/thymian-getrocknet\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">dried thyme<\/span><span class=\"d\">The cough tea with the sharp spoon.<\/span><\/a><a href=\"\/en\/product\/vitamin-c-aus-acerola\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Vitamin C from acerola<\/span><span class=\"d\">When fresh horseradish isn&#039;t readily available.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Commission E: Monograph <em>Armoraciae rusticanae radix (horseradish root)<\/em>, Federal Gazette 1988 - Catarrh of the upper respiratory tract, supportive in infections of the urinary tract, externally hyperemic.<\/li>\n<li>Albrecht U, Goos KH, Schneider B. <em>A randomized, double-blind, placebo-controlled trial of a herbal medicinal product containing Tropaeoli majoris herba and Armoraciae rusticanae radix.<\/em> Current Medical Research and Opinion 2007; 23(10): 2415\u20132422.<\/li>\n<li>Blaschek W (ed.): <em>Wichtl - Herbal drugs and phytopharmaceuticals.<\/em> 6th edition 2016, monograph <em>Armoraciae radix<\/em>.<\/li>\n<li>Altmeyer&#039;s Encyclopedia, Phytotherapy Section: <em>horseradish<\/em> - Ingredients, uses and contraindications.<\/li>\n<li>USDA FoodData Central: <em>Horseradish, prepared<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Meerrettich (Armoracia rusticana) Familie Kreuzbl\u00fctlerArmoracia rusticana - verwandt mit Senf, Kresse und Kohl Verwendet wird Die frische Wurzelgerieben; getrocknet verliert sie fast alles Geschmack Brennend scharfdie Sch\u00e4rfe steigt in die Nase, nicht auf die Zunge Herkunft Osteuropain Deutschland vor allem Spreewald, Bayern und die Steiermark Anerkannt f\u00fcr Atemwege und HarnwegeKommission E - innerlich; \u00e4u\u00dferlich durchblutungsf\u00f6rdernd<\/p>",
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