Vegetables - Horse-radish
( Originally Published Early 1900's )
William F. Miller of Camden county, New jersey, says : " Horse-radish is started by setting out roots as early in the spring as the ground will permit. In taking up horse-radish there are always several small roots radiating from the main or tap root, used largely for grating. These small roots are cut off and used for starting new beds. Roots as large as a lead pencil, and larger, are taken off and used to good advantage. They are cut into lengths 4 to 6 inches and taper at the top or thick end; that is, they are cut on a slant and not square off.
These are gut in the ground so the thick end is upward, and 2 or 3 inches deep. This is to prevent any water from accumulating on the end of the plant, thus causing decay. Horse-radish delights in a rich soil and is ready for market by October. It can be left all winter and marketed in the spring if desired.
" I know of but one variety, and it is as hardy as dock when once started. Usually two to five plants can be cut from each root during harvest, besides having roots for sale. I started with 1,500 plants and in three years set out 40,000 besides selling a considerable number. The cost of horseradish sets or plants ranges from $2.50 to $3 a thousand roots. When set out, the rows should be about 3 feet apart and plants about 15 in the row."