164 THE BOOK OF USEFUL PLANTS 



cies, the rat-tailed radish, exclusively for its succu- 

 lent, twisted, pencil-like pods, often a foot long. 

 These are eaten raw when fresh, or pickled for 

 winter. Warm countries of the Old World use 

 radish pods verv commonly. We are just learning 

 to do so. 



HORSE RADISH 



The white, fibrous root of the horse radish is 

 grated, seasoned with salt and sugar in vinegar, 

 and served as a condiment, with meats, especially 

 roast beef. It is used also for sauces served with 

 fish and meats. 



The plant is a root vegetable, growing wild in 

 Europe, and much improved in size and quality 

 by garden culture. As it is a perennial, some 

 people let it occupy a corner, uncultivated and 

 undisturbed, year after year. When they go to 

 the bed and dig roots in spring, they complain 

 because of the crooked, stringy ones they find. 

 To get good, straight ones, care is needed. 



Rich, deep soil, in mellow condition is planted 

 with root cuttings of the plant, laid horizontally 

 or slanting toward the noonday sun, not more 

 than two inches below the surface of the soil. 

 They should be set in rows a foot or more apart, 

 and three feet between the rows, for best culture, 



