Horseradish

a member of the mustard family. It was introduced into American gardens from Europe. The root leaves are large. The flowers are inconspicuous. The seed pods are globular, but are seldom formed. The large, carrot-shaped, clustered roots, when grated and dashed with vinegar, are a well known accompaniment of boiled beef, ham, and other meats. The preparation of horseradish is of commercial importance. Gardeners devote large areas to its cultivation. The village of Baiersdorf in Bavaria, a few miles north of Nuremberg, has the reputation of producing the finest horseradish in Europe. Baiersdorf horseradish ranks with our Kalamazoo celery. Six million pounds, packed in barrels, are shipped annually.