Horseradish grown and grated fresh bears little resemblance to the jarred product. The heat is sharper, the flavor more complex, and it dissipates quickly once exposed to air, which means the only way to experience it at full intensity is to grow your own and use it immediately after grating.
These starts were propagated from divisions of our established plants last fall. Horseradish is perennial and essentially permanent once in the ground. Plant it where you want it to stay, as roots left in the soil will reliably resprout each year.
 
Growing notes: Full sun to part shade. Tolerates a wide range of soils but produces the largest, cleanest roots in deep, loose, well-drained ground. Plant in a contained bed or dedicated corner if you want to limit spread. Harvest roots in fall after frost sweetens them, or any time the plant is dormant.