Method

Horseradish, a member of the mustard family, is prized for its thick white roots, which are grated for use. The taste has a bite with an underlying sweetness. When shopping, look for roots that are hard and free of spongy or soft spots; avoid sprouting or green-tinged roots.
To store, wrap in a slightly damp towel, then a dry one. Place in the refrigerator; it should keep for a few weeks. Pare and grate only as much as you need at a time; it keeps its flavor better that way.
Try grating fresh, pared horseradish on hot or cold vegetables, seafood or meat. Add a bit to tomato juice for a breakfast eye-opener.
Mix it with apricot preserves and a little mustard for a ham glaze. Add a little zest to butter, mayonnaise, sour-cream dip or barbecue sauce by mixing a touch of it into commercially prepared products.
Fresh horseradish is available all year, abundant in fall and spring. If you can't find fresh, it is also sold in jars in the refrigerated section of the supermarket. There are 2 calories in a teaspoon; it is an excellent source of iron and potassium.

Notes

A tips clipping by Jodi Noding, Fort Lauderdale Sun-Sentinel. Not a recipe.

The recipe above was transcribed from this scan of Vera’s original card.