Generally available from the USA virtually all year, with low supplies in late spring and early summer. Actually an herb, believe it or not, it averages 1-2 pieces per pound, and is delicious washed, peeled and grated into fresh mustard or vinegar, or with ketchup, to make the most delicious, traditional-red cocktail sauce imaginable. Use in soups and stews, in meat and seafood sauces, and much more. It may, in time, have a snowy-white mold coating its surface, this is simply brushed off easily by hand or with a brush. Best kept cold, between 32-34 degrees F, and it may be covered with paper and top iced to preserve freshness.