|The roots of evil. Garlic mustard roots can be tasty but|
hard on kitchen appliances.
No, I didn't feed my husband — or anyone else — a bad mushroom or toxic leaf. Instead, I killed my mini-food processor.
I watched as it and some garlic mustard roots got their roles reversed and instead of the sharp, high-speed blades pulverizing the weed's tap roots, those tough bastards broke my blade to bits.
I unceremoniously tossed the processor — one of my first kitchen appliances, donated to me by my mother eons ago because I couldn't afford, nor had the room for, a proper, large processor. It was a bitter good-bye made even worse by the fact that I had now wasted the evening harvesting, scrubbing and peeling the pointy roots and their tentacle-like offshoots only to have to chuck my handiwork and, well, my entire evening on the compost heap.
And I had so been looking forward to the results, hot like horseradish with a garlicky kick, much like I'd sampled at a foraging workshop just two weeks ago.