Horseradish is a hardy perennial grown mostly for its enlarged taproot, which is where the spicy hot taste comes from. The hot smell and flavor of horseradish comes from an oil that is produced in the root cells.

Horseradish should be planted in rich, moist, deep-tilled loam or sandy loam soil. The popular condiment cannot be started from seed, says Mary Beth Musgrove, a horticulturist with the Alabama Cooperative Extension System. It must be established by side roots or secondary roots called sets. The root sets produce large spirals of coarse, textured leaves from the crown.

In Alabama, plant horseradish in the spring for a fall harvest. Plant spring root sets in 4- to 5-inch deep furrows at least 18 to 24 inches apart. The roots need room to grow and expand. Gardeners may want to plant it in a bed by itself because, in some cases, the plants can be invasive and take over other plants.

To grow horseradish, the soil's pH should range from 6.0 to 6.8. This range allows micronutrients, such as boron, to be available to the plant. Horseradish has a high requirement for boron, but it should not be added to soil unless a soil test recommends it, says Musgrove. Also, using too much nitrogen can result in too much top growth and not enough root growth, she adds.

Fresh-ground horseradish can be stored in an airtight container for four to six weeks in a refrigerator, or in a freezer for six months or longer. Store fresh roots that have been washed in a sealed plastic bag at 32 F or 38 F. Prepared horseradish does not have a long shelf life and must be stored properly.

When grinding fresh horseradish, peel and cut the root into small cubes. Place cubes in a food processor or blender with a small amount of water and begin chopping. Make sure you have good ventilation because the odor will be overwhelming. When horseradish is first crushed, the hot smell and flavor is very strong. But once it is exposed to the air, horseradish loses its pungency quickly.

Add 1/2 teaspoon of salt for each 1 cup of blended or chopped horseradish. Add 2 or 3 tablespoons of white vinegar. The vinegar serves as a stabilizer. If you add it at the beginning, you will get mild horseradish. For hot horseradish, add the vinegar about 3 minutes after blending.

Horseradish is used in many ways. Add sparingly to mayonnaise or salad dressing to spice up a chicken or ham salad, or spread on crackers or bread for meat and fish sandwiches. It can also be used in barbecue sauce or grated and placed on one side of meat to add flavor while its grilling.