Horseradish Quotes

“Never trust anyone who has not brought a book with them”
― Lemony Snicket, Horseradish: Bitter Truths You Can't Avoid

“O, great wise man,' she said, 'I have been wondering so many things. Is life more than sitting at home doing the same thing over and over? Wise man, is life more than watching one's relatives do unpleasant things, or more than grim tasks one must perform at school and at work? Is life more than being entertained by literature, wise man, or more than traveling from one place to another, suffering from poor emotional health and pondering the people one loves? And what about those who lead a life of mystery? And the mysteries of life? And, wise man, what about the overall feeling of doom that one cannot ever escape no matter what one does, and miscellaneous things that I have neglected to mention in specific?”
― Lemony Snicket, Horseradish: Bitter Truths You Can't Avoid

“Of all the countries Fairchild had visited, Japan struck him as the most advanced on matters of horticulture. He learned about Japanese miniature gardens, the art of Japanese papermaking, and the superior qualities of Japanese fruits and vegetables that didn't grow anywhere else in the world. Wealthy people introduced him to foods of affluence, like raw fish, seaweed, and a bean cheese they called tofu. He thought it impossible to eat with two narrow sticks held in one hand, but after a few tries, he got the feel for it.
It was in Japan that Fairchild picked up a yellow plum known as a loquat and an asparagus-like vegetable called udo. And a so-called puckerless persimmon that turned sweet in sake wine casks. One of the most unrecognized discoveries of Fairchild, a man drawn to edible fruits and vegetables, was zoysia grass, a rich green lawn specimen attractive for the thickness of its blades and its slow growth, which meant it required infrequent cutting.
And then there was wasabi, a plant growing along streambeds in the mountains near Osaka. It had edible leaves, but wasabi's stronger quality was its bitter root's uncanny ability to burn one's nose. Wasabi only lasted in America until farmers realized that its close relative the horseradish root grew faster and larger and was more pungent than the delicate wasabi (which tends to stay pungent only fifteen minutes after it's cut). Small American farms still grow Fairchild's wasabi, but most of the accompaniment to modern sushi is in fact horseradish---mashed, colored, and called something it's not.”
― Daniel Stone, The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats