Good enough to eat
Horseradish This fiery vegetable makes the horseradish sauce that goes so well with roast beef and, in more recent times, has become popular in mayonnaise to accompany smoked salmon dishes.
It’s easy to grow but is best cultivated in a bottomless bucket as it’s an invasive perennial with deep roots which regrow when they are broken off.
Buy the plants from specialist herb nurseries, dig a hole to house the bottomless bucket, leaving 2.5cm of the bucket above the surface so the roots are contained.
Refill the bucket with compost and push a cane into the soil to make a hole, then feed a single long, thin root into it, leaving the tip at ground level.
Plant three roots 60cm apart in a triangular shape for a good clump. You need to wait two years before collecting your first crop to allow strong roots to develop.
Dig up one plant in the autumn, when the flavour is strongest, and keep back one long ‘thong’ from the root to replant and replace its parent.