Super fresh. Just harvested. Unbeatable, scintillating flavor. Once this plant is established, it will produce huge yields of fresh horseradish that will spice up a wide range of dishes. And it’s a perennial, so you can plan on bigger and better crops every year. Can harvest in early spring as soon as the crown turns green, but the roots keep well for months and can be harvested until about late fall. Cold-hardy. Self-pollinating. Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It will keep for months refrigerated but eventually will darken, indicating it is losing flavor and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as "horseradish greens", which have a flavor similar to that of the roots.  Horseradish is sold by weight, not shape, color or size.