Horseradish should be refrigerated at all times, preferably between 28 and 30 degrees, but will store for shorter times in normal fridge temperatures of 38 degrees. They should be kept in a plast bag with a few air holes.

Three different molds may affect the roots; all are harmless unless a person has individual sensitivities to the molds. The most common is white: this will disappear if left out in the air for an hour ro so or can be rinsed off. A black mold sometimes forms on the skin and will come off whent he root is peeled. A blue-green mold will sometimes form ont he ends or areas where the skinn has been scraped off. This can be easily cut off. None of these affects the quality of the roots. The main indicator of a prolem in horseradish is a very foul smell.

Horsradish may be prepared at home using a blender. This is best done outside, as the fumes can be very strong. Be careful when smelling the freshly ground product. Wash and peel the root and dice into small cubes. Place cubes in blender and add a small amount of cold water. Blend, adding more water if necessary, until desired consistency is reached. Add 2 tablespoons of white vinegar and 1/2 teaspoon of salt per cup of ground horseradish. Store in small covered glass jars in refrigerator.

Additionally, fresh roots may also be grated or shaved and added directly to food.