Hi, I am going to make some beetroot and horseradish relish for Christmas gifts and wondered how to choose fresh horseradish. I tried out a recipe a few months ago and it tasted good but the horseradish was very dry and tough and I wondered if it was old. Fresh horseradish is not widely available up here in Scotland but I noticed some yesterday in the new exotic veg section in my local Morrisons. It was wrapped in cling film and some of it was quite green and other bits were more brown coloured also some of it was mouldy. My question is which is freshest green or brown? Also what could I add to the relish to give it a bit of a jelly consistency. Any advice gratefully received.