On 09/06/2014 09:33, Martin wrote:
On Sun, 08 Jun 2014 13:48:54 +0100, Spider wrote:

On 08/06/2014 10:11, stuart noble wrote:
On 08/06/2014 07:59, Peter James wrote:
Spider wrote:

On 07/06/2014 21:15, Janet wrote:


Something we enjoy a lot with beef, beetroot etc. So, I acquired a
small root, potted it up and it's growing away nicely.

The question is; is it a rampageous spreader I would regret
letting
loose in the garden, or should it be held captive (perhaps in a large
buried pot)?

Janer




Mmm .. great stuff! I doubt it will ever take over the world, despite
its WMD status, but it is a tasty thug best confined to a large pot.

I stopped growing it the day I lifted a root and grated it to make a
sauce to accompany a roast joint of beef.

Never, ever again. It makes onions benign in comparison. People who
grow this stuff should be reported as an environmental hazard!

Peter


I remember grated horseradish being on the table in a German restaurant.
My mate thought it was cheese and decided a sandwich would be nice.....



Er... it doesn't *smell* a lot like cheese. Mind you, he'll probably
never know now. His nose, eyes and taste buds will be certifiably
uselesss. Poor man!

Along with the man who put sambal in his Dutch B&B breakfast yoghurt, thinking
it was raspberry jam.




Arrghh! Makes me glad I'm a fireman's daughter.
Mind you, yoghurt is meant to cool down spicy food but, perhaps, a
gallon of it would be more useful.

--
Spider.
On high ground in SE London
gardening on heavy clay