Horseradish

Fresh root: wrap unpeeled in damp paper towel and store in fridge for up to 3 weeks. Once peeled or grated, loses potency within days. Prepared horseradish in vinegar keeps 3-4 months refrigerated. Can freeze grated root in small portions.

Low in calories but rich in vitamin C and compounds called glucosinolates. Most often consumed in small amounts as a condiment.

Grate fresh horseradish in a well-ventilated area or outdoors—the fumes are extremely potent and can irritate eyes and nose

Add vinegar or lemon juice immediately after grating to preserve heat and prevent browning

Use a food processor for larger quantities, pulsing with a bit of water or vinegar

Peel only the portion you plan to use immediately; the cut surface dries out and loses potency

For maximum heat, grate just before serving; for milder flavor, grate in advance and let it oxidize

Beef (especially prime rib and roast beef)

Smoked fish and seafood

Beets (classic Eastern European combination)

Cream-based sauces

Cocktail sauce and remoulade

Potatoes and root vegetables

Sharp cheeses

Grating too far in advance—fresh horseradish loses its signature heat within 15-20 minutes of exposure to air

Not using enough vinegar when preparing, which causes rapid browning and flavor loss