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 
