I love horseradish. I grew up in Western New York where we put in on just about everything. I moved to New Hampshire about 5 years ago and can not find a decent jar of horseradish anywhere. It's not too popular here, so the heat and taste of the stuff in the grocery stores goes downhill fast because it sits on the shelf so long. I planted my own horseradish and read everything I could about it. I have beautiful plants and roots but for the past two autumns I've been unable to process/shred/grate it properly. Can anyone help? The end product is a little hot but not that WHAM POW PAIN IN THE SINUS taste I'm looking for. Some of you know what I'm talking about. I've read countless articles and have tried different methods to grate it but none work. I need a real horseradish lover to help. Some methods I've tried are blending chopped cleaned roots in a blender with ice and then adding vinegar. Another is grating it and then adding vinegar. All of the recipes say to grate OUTSIDE because the fumes are so harsh but I've never had that experience. Help. Almost time to try again. If anyone needs plants I will gladly send them at no charge except for the postage. They will be the top of the plant approx 3 inches long that can be planted this fall and will grow to harvest next fall. PM me with name and address.