This section is from the book "Commercial Gardening Vol4", by John Weathers (the Editor). Also available from Amazon: Commercial Gardening, A Practical & Scientific Treatise For Market Gardeners.
This British perennial is a member of the Cabbage family, and is valued for its thickish "roots". These are scraped and used with roast beef and in other ways as a condiment. The plants flourish in any garden soil, and, once established, will take some eradicating. Splendid, shapelv, tender- flavoured roots are obtained from deeply-worked and well-manured soil, and if planted every year so much the better. The roots are cut up into pieces from 2 or 3 to 12 in. long, and are planted about 1 ft. apart in rows 2 ft. wide, although some favour rows 3 ft., and 18 in. between the sets. Planting takes place from January to the end of March in favourable weather. The roots will be ready for use the following winter. Some growers plant the cuttings deeply, 1 ft. or more from the surface, by making a hole with a stout stick or a piece of iron, and some use long pieces and others short ones. They all grow whether planted vertically or horizontally, but the most saleable roots come from the sets that have had the crowns buried about 1 ft. from the surface. When sent to market they are tied in bundles (fig. 508), the straightest and most shapely ones naturally finding the quickest sale.
Fig. 508. - Horse-radish.