I am not that much familiar with the use of horseradishes but apparently, the Egyptians have been using this since 1500 BC. They use the root for body pains while horseradish syrup can be used to treat cough, rheumatism, tuberculosis and aphrodisiac. But by the 1600s, British started using this horseradish in beefs, oysters and cocktails.

When buying horseradish, look for firm roots that are blemish-free and heavy for their size. Home-grated horseradish should be stored in an airtight container in the refrigerator for about four to six weeks or even in the freezer for six months. Meanwhile, whole fresh horseradish roots can be in airtight plastic bags for several months.

Here are some recipes for horseradish root: Raw Beet Salad with Horseradish Dressing and Avocado, Bacon, Cream Cheese, and Horseradish Dip, Seared Beef Filet with Horseradish-Spiked Mashed Potatoes and Horseradish Cream, Beet Horseradish and Cranberry Mousse, Smoked Salmon and Eggplant Crostini with Horseradish Topping and Horseradish Buffalo Burger with Cheddar Cheese.