With a pungent, hot taste, horseradish resembles a tree root with white flesh. The herb is most often cultivated to be made into horseradish sauce, a condiment. Its hot, spicy flavor can be stabilized by adding vinegar to soften the heat. Fresh horseradish can be grated onto root vegetables or it can be useful in glazes or mayonnaise blends. It is available in the U.S. year-round from Illinois, Missouri and Oregon.
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