Horseradish, the zing in seafood and roast beef sauces, was the 2011 Herb of the Year, chosen by the International Herb Association. Native to southeastern Europe and temperate parts of Asia, horseradish (Armoracia rusticana) does best in cooler climates than ours, but will grow here, planted now for winter harvest of its large white roots. Plant a pencil-size piece of root horizontally in a 3-4-inch deep trench in a sunny spot where the plant's coarse leaves and invasive habit won't detract. Keep evenly moist to encourage root growth. Pick pieces from the root clump as needed and, when grating, avoid inhaling the pungent fumes.