252 VEGETABLES OR FOOD CROPS 



Radish. l 'Rabu"S. (Raphanus sativus N. O. Cruciferae). 

 Radishes can easily be grown at all elevations. The seed, if 

 sown broadcast on the smooth surface of a bed, will germinate 

 in two or three days, and the radishes are ready for use in 

 about three weeks to a month afterwards. Sowings should 

 therefore be made at frequent intervals to keep up a succession. 

 Radishes do best in a partially shaded situation which can be 

 kept moist. The young plants should at first be thinned out to 

 2 or 3 inches apart, further thinning being effected by taking up 

 the largest as these become lit for use. There are numerous 

 varieties, which differ mainly in the shape of the succulent 

 root, this varying between long, turnip-rooted, and oval-rooted. 

 " Cabbage-radish " is a name that may appropriately be given 

 to a large perennial variety which has been introduced from 

 India, and may occasionally be found cultivated in low-country 

 gardens in Ceylon. The root of this is not eaten, but the large 

 outer leaves are used as a vegetable by the Natives, being 

 picked as required. 



Rhubarb. (Rheum rhaphonticnm. N. O. Polygonaceae). This 

 delicious and wholesome vegetable can be grown with much 

 success in hill gardens, but is quite unsuited to low 7 or even 

 intermediate elevations. The use of the succulent leaf-stalks, 

 for tarts, stewing, etc., is of comparatively modern date. Formerly 

 the leaves only were used as a pot-herb, like spinach. Rhubarb 

 thrives best in rich deep, but rather light soil, and prefers a 

 shady situation. It is usually propagated by division of the 

 roots or crowns, but may also be raised from seed. 



Salsify. "Oyster Plant." (Tragopogon porrifolins N. O, 

 Compositae). This vegetable is of easy cultivation up-country, 

 except during the heavy south-west monsoon rains, and is 

 commonly grown in the neighbourhood of Nuwara Eliya for 

 market purposes- The root, which is not unlike a thin parsnip,, 

 is the part eaten ; it is about the thickness of a man's fore-ringer, 

 9 inches long, and is tit for use in 3 to 4 months from the time 

 of sowing the seed. The plant thrives on a rich sandy soil. 

 Seed may be sown in drills, after the heavy rains are over, the 

 seedlings being afterwards thinned out to about 4 in. apart. 

 The flavour of the roots has a fancied resemblance to that of 

 an oyster. There are various ways of preparing the roots for 

 the table ; they may be parboiled, cut into large pieces and fried 

 in butter ; or they may be boiled, then grated and made into- 

 cakes to be fried with butter. 



