ROOT 
103 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, yellow 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 like 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 
