HORSE RADISH 



HORSE RADISH (Cochlearia armoracia), A hardy perennial 

 naturalised in this country, largely used more as an 

 addition or flavouring for cooked meat than in any 

 other form ; and though exception may be taken to 

 it as a vegetable, it is largely used as an article of 

 food, both raw and in a prepared condition. It is of 

 much value owing to its good keeping properties, as 

 roots lifted and stored in sand will keep a long time. 

 Another point not to be overlooked is that it is anti- 

 scorbutic and much valued by mariners, as it keeps good 

 a long time when on long voyages, and it is found to be 

 of great value. As regards its growth, it will grow 

 when other things fail, indeed in old gardens it is most 

 difficult to get rid of it if allowed to remain a number of 

 years in one place. On the other hand, the roots grown 

 thus, as regards quality cannot compare with those given 

 what may be termed proper culture. Properly grown, the 

 roots are long, thick, straight, and of much better flavour, 

 being less stringy and more tender. The plant is much 

 better when grown for a short time in one place, and to 

 do it justice it likes ample depth and food also. It is 

 often left to chance, to grow anyhow in one corner of the 

 garden and dug up as required ; it is far better to plant a 

 small quarter yearly, destroying the oldest and laying in 

 for use the best roots. There are great quantities of these 

 roots imported from abroad. This is not at all necessary, 

 as I have seen as good results in the Thames Valley as 

 the best imported roots from Holland, from whence the 

 London markets receive large consignments. The plant 



