The roots are hard like a carrot. Once soft, its lost moisture. Usually harvest is in late fall. Freezing will make it lose punch as will long fridge storage. To get the most flavor, its dug fresh, scraped of all dirt down to a white root, then placed in a blender with a little water to make puree. I usually add a few drops of vinegar too. It can keep up to about 2 months and then it starts to lose the punch.

Your way of doing this sounds a lot easier than the grating method I've been using. Thanks for sharing it, I'm going to try this next time.

Works for me.. Years ago, my Mom made a batch and mistakenly put her nose up to the open blender jar. It almost made her pass out and fall down from the fumes. Be careful..

Thamks... I don't think they were very fresh as they were not firm like carrots. They were a little bit soft.

I had bought a chunk at a local store that was as big as my wrist. It was much bigger than the type I grow here.

Have you ever tried grating horseradish.... wooooohh! Tears running down ones face the whole time.

Grating is just too much punishemnt!! The blender does it better.

a food processor-outdoors-works even better-no need to add water as in a blender.

The addition of a small amount of water is so it becomes a thick sauce consistancy compared to just a sawdust.