I haven’t done the garlic yet but also have thought about it. Last fall I found a pretty decent root right along a gravel road that’s not maintained any more. Found some really nice asparagus there too. The horseradish is hot, but tasty. I like to put a teaspoon into fresh cabbage slaw to juice things up.
I peel and chunk the root up into 1/2″ to 3/4″ cubes, then run it thru the meat grinder into a bowl with some white vinegar. This then goes thru the food processor on puree. I add the lemon juice and some salt just before the food processor. I pack this in 1/32 pint jars and keep in the fridge.