The roots will keep 1-2 weeks when stored in a plastic bag with a damp paper towel in the crisper drawer of the refrigerator.

Horseradish roots are best suited for both raw and cooked applications such as roasting or boiling. The tender roots are commonly grated, shredded, or minced to distribute the flavor evenly and can be added to sauces and relishes, mixed into mustard, or combined with mayonnaise or sour cream and served with roasted meats. Grated Young Horseradish can also be cooked into egg-based dishes, tossed into potato salads, or mixed with cream or vinegar and spread as a condiment on sandwiches. In addition to using the roots fresh, Young Horseradish can be pickled for extended use or roasted for a tender, milder flavor. Beyond the roots, the young leaves are also edible and are commonly used in soups, smoothies, sauces, and salads. Young Horseradish roots pair well with potatoes, beets, parsnips, tomatoes, asparagus, celery, meats such as pork, poultry, sausages, and beef, and smoked seafood.

Horseradish roots are an excellent source of fiber, which can regulate digestion and vitamin C, which can boost the immune system and protect the body against external environmental aggressors. The roots also provide a source of potassium to balance fluid levels in the body and contain calcium, magnesium, and isothiocyanate, which is the volatile oil that gives horseradish its spicy flavor.