Last fall I dug up some of the horseradish that had been growing for some three years in my garden. It's always been healthy and agressive as horseradish tends to be, but when I grated it, there was no evil smell or dangerous fumes, as I had been led to expect. And the taste was simply timid, not the sharp kick one should get from fresh horseradish! How come? Are there different strains/varieties? Does it not get wicked in the NW? Or is it one of those plants that require poor soil and neglect in order to develop its character?

Thanks for your responses,

John