Horse Radish.

Botanical name: 

Raphanus rusticanus.

A plant as well known in our gardens as the other, and wild also in many places. The root is very long, and of an exceedingly acrid taste, so that it cannot be eaten as the other. The leaves are two feet long, and half a foot broad, of a deep green colour, blunt at the point, and a little indented at the edges: sometimes there are leaves deeply cut and divided, but that is an accidental variety. The stalks are a yard high: The leaves on them are very small and narrow, and at the tops stand little white flowers, in long spikes: these are followed by little seed-vessels. The plant seldom flowers, and when it does, the seeds scarce ever ripen. It is propagated sufficiently by the root, and wherever this is the case, nature is less careful about seeds.

The juice of horse radish root operates very powerfully by urine, and is good against the jaundice and dropsy. The root whole, or cut to pieces, is put into diet drink, to sweeten the blood; and the eating frequently and in quantities, at table, is good against the rheumatism.

The Family Herbal, 1812, was written by John Hill.