To harvest and prepare fresh horseradish, lift the plant with a fork and shake off the excess soil. The skinniest part of the root can be cut off and replanted to form a new plant. Scrub the root under cold running water, then use a potato peeler to remove the worst parts of the skin. Then grate what you need (protect your eyes). The remaining part can be wrapped in plastic wrap and refrigerated or frozen.
Beat 1 tablespoon freshly grated horseradish with ½ cup crème fraîche. Season with salt. Refrigerate until ready to use. Serve dolloped onto freshly grilled steaks, burgers or salmon fillets.