I had that growing in Philadelphia Pa................I dug some up, used a peeler to get the outter skin off............mulched that and cut it small and put it in the blender with a little bit of vinegar , I did this outside on the back porch & put a fan behide it as it is so strong it will knock your socks off. Much stronger than store bought. You can add a touch of salt or some like it red with beed juice or some like it with mustard added.............you choice which way is best for you. I only made enough for 1 month in the fridge. If you cover it with lot of hay, you can move & dig in the winter. Delicious with mustard after slicing ham or with roast beef. I want to try it with ground up pineapple with mustard & horseradish.........something different...sweet & sour.