ifK ROOT 



CROPS 



Salsify. The regular type is a biennial, though 

 cultivated as an annual, becoming wild and 

 losing its fleshy root if left in the ground longer; 

 but the Black, which is grown just the same as 

 the main type, is perennial, and the roots con- 

 tinue to enlarge, yet to remain edible, though 

 left in the ground more than one year. It has 

 broader leaves than the regular salsify and a 

 long black root, yeUow flowers and light seeds. 



Spanish salsify is not generally known in 

 this country. Its root is much lighter in color 

 and not so strong in flavor, but with careful 

 cooking it develops other qualities of its own 

 that are most agreeable. Moreover, it is easily 

 cultivated and yields larger returns than the 

 regular salsify and the average person would 

 not know the difference. It is sown and culti- 

 vated just as salsify is, and when bleached the 

 young leaves are eaten hke cardoons, that is, as 

 a pot-herb. 



HORSE-RADISH. 



Although horse-radish is a perennial, it gets 

 woody the second year, so that the market 

 gardeners grow it from fresh cuttings, called 

 "Sets," every year. These cuttings are taken 

 off the side roots, from three to seven inches 

 long, and from the thickness of a lead-pencil 



