OK! Maybe I am a bit late, but tomorrow I am going to plant some horseradish from store-bought stuff. I Carefully chose one with a lot of eyes. So, I am going to cut it to several pieces such that each piece has at least one eye. I Am going to start them in pots and when rooted, grown leaves will transfer them to garden. I like horseradish better than mustard. A true pure mustard would have a similar taste. I like to blend the two (mustard and horseradish). ADD some tomato paste to it and you have a shrimp cocktail souce. Horseradish goes well with the surf and turf. And in my book it is a must with oysters and clams on the half shell. So basically, you can use horseradish where/when you use mustard. Most mustars are mixed with a lot of stuff, like turmeric, vinegar,sugar, this and that. So to me having home grown horseradish is second to none. Add some to mayo for sandwiche. When you have cold and nasal, head conjestion consume horseradish. It is better than VICKS and eucalyptus.

I freeze mine. Grow my own. And be careful where you plant it, lol. Mine was, oh so dumb, planted near my blueberries....i just accepted the mistake and it has somewhat grown together in harmony. I freeze the whole roots when busy harvesting and lazy. Some i peel and chop in chunks, soak in vinegar 24 hrs, then freeze. Some i process coarse, some fine like cream. It freezes great. I don't find too much change in texture. But i use it in mustards and for cocktail sauces and even the finer cream gets a re-wiz in the blender. I even freeze fresh fridge pickles when the persians are on sale all winter and my own harvest early fall. As long as you give your fresh horseradish a 24hr marinade....the purchased should freeze fine also being 'pickled'. I would remove it from the grocery glass container....may not have expansion room. But like mentioned, it will keep a fair time in the fridge if not opened.

Good point zeedman. There are many great past discussions about horseradish here that address this question. When Don asked this question last year I think the consensus then was Fall harvesting is far superior to any Spring harvesting. Dave https://www.gardenweb.com/gardenweb/query/harvest-horseradish/topic=cornucop

Olychick, with cream and w/o is how I serve it with ham, sliced, and on sandwiches, as well as beef. I prefer mine with a bit of cream as well. I misunderstood the offerings at T-day this year with friends, and thought someone said there was horseradish (they served ham and turkey). So I asked where it was located and was told in the fridge and to help myself, but couldn't find a spare spoon so I just up-ended the jar. Got horseradish 'juice' only. Not tasty!