Horseradish is an aquatic plant grown for its pungent, hot flavored root. The plant originated in Eastern Europe. If you can find fresh horseradish with its leafy green tops still attached you can chop or tear up the greens and add them to a garden salad. Otherwise the typical use for this root is to grate it and make it into a sauce to serve with meats.
The horseradish needs to be peeled before you grate it. Just peel enough of the root that you plan to use and leave the rest unpeeled. Store the root in a plastic bag in the vegetable drawer of your refrigerator.
You can also buy horseradish, prepared. It is typically grated and preserved in vinegar.
Fresh horseradish roots can be found in most well-stocked grocery stores. You can also buy fresh roots for either growing in your own garden or for consumption on Amazon.com: Horseradish Roots
California produces an estimated 25 to 40 percent of the nation's horseradish in the Tulelake Basin, Tulelake, California where it has about 1,000 acres devoted to the crop. Up until 2001 the production was done there as well. After the production plant closed production was moved to Napa, California and handled by G.L. Mezzetta, Inc. Mezzetta eventually sold the brand to Beaverton Foods located in Oregon. Although production has left California Tulelake remains an important growing grounds for this popular herb.
Production began in California back in 1952 using root stock from Czechoslovakia. The Tulelake horseradish is considered to be whitest, hottest and most flavorful available.