I mentioned how well the horseradish was growing and that we were looking forward to harvesting the roots in the fall. Now our horseradish leaves are well over 3 feet tall.

Begin by selecting fresh horseradish roots: Firm, unblemished, and heavy for their size. Avoid any with green spots, and that are soft or moldy.

Fresh horseradish is an enduring and low-maintenance produce item, but it does require proper storage to maintain its quality. Given that most recipes only call for small amounts, improper storage ...

Look for fresh horseradish with other roots, ... Top each stuffed roll with 1 tablespoon freshly grated horseradish. Garnish with celery leaves and torn basil leaves. Serve immediately. Save. Rate ...

Fresh horseradish can be boiled, sautéed, or grilled. It pairs well with other root vegetables, including beets and potatoes, as well as broccoli or Brussels sprouts.

Roasted beets with horseradish panna cotta (from Petite Syrah chef de cuisine, Jamil Penden) as seen in San Francisco, California, on Wednesday, July 6, 2011. Food styled by Lynne Char Bennett.

If you're working with fresh horseradish root, grate it using a handheld zester or the finest holes on a box grater. The golden ratio is 1 tablespoon of grated fresh horseradish per 1 ½ pounds of ...

6 to 8 ounces fresh horseradish root (see note) 1 teaspoon salt or to taste. 1/2 cup white vinegar or to taste. 1/4 cup granulated sugar or to taste. 1. Preheat oven to 350 degrees.