A plant cultivated for its large, white, tapered root. The intact horseradish root has hardly anyaroma. When cut or grated, however, enzymes break down to produce an oil that irritates the mucous membranes of the sinuses and eyes.
Handling and Storage
Choose roots that are firm and have no mold. Avoid shriveled roots or ones that are beginning to sprout (a sign of old age). Store fresh horseradish root unwashed in a plastic bag in the refrigerator. Try to use within one-two weeks for maximum flavor.