Horseradish is an herb whose root is used to make a sharp-food relish. The plant is native to Europe. It has many long leaves and a large root. People grate the root to prepare it for use. They preserve the grated pieces in vinegar to prevent loss of the chemical compound that gives horseradish its biting taste. The root retains its sharp taste until it is ground. Whole roots retain their sharp taste for long periods.
When workers harvest horseradish, they remove the side roots. These roots are used for the following year’s crop. Farmers cut the side roots for planting in the spring.
