Cooke even sliced hers into inch-long lengths and potted those up. “It seems to be easy to propagate.” So easy, indeed, that some guides warn you to ensure it doesn’t get out of hand. From Cooke’s experiments it doesn’t look as though they will be invasive. At Hampton Court, the opposite seems to be the case and they can’t grow enough to satisfy demand. From this month the restaurant has been serving historic food, including meat roasted on the Great Fire, but as yet skirret is off the menu.