6 THE BOOK OF RARER VEGETABLES 



a popular vegetable, and in some parts of the country the 

 plant winters badly. In my opinion damp is a greater 

 evil than frost, as in the northern part of the country, on 

 the Scottish border, we rarely lost a plant in winter, 

 whereas here in the south plants die in a wholesale 

 manner, new plantations being needed annually. The 

 plant is a hardy perennial, a native of the southern parts 

 of Europe ; and there are not many varieties in this 

 country, though in France, where this vegetable is a 

 greater favourite, there are at least half a dozen named 

 kinds. The large Purple and the Green are the best 

 known, and the round-headed types are much the best, 

 those with prickly pointed scales having less substance 

 and being less valuable though the growths are doubt- 

 less tender. The plant is easily raised from seed j but 

 no dependence can be placed upon plants thus raised, as 

 though a few may by chance be good, the greater portion 

 will be poor spiny things that have small heads with 

 little substance. It is best therefore to rely upon the 

 smaller growths at the base these are produced freely 

 and to make a new quarter every three years. In Italy 

 the plants are often made to produce what are termed 

 Chards ; that is, the plants are not only grown for their 

 flower heads but the leaf or stalk is used after blanching 

 in the same way as Cardoons. The plants are cut over 

 early and the new leaf growths that form are tied 

 together, blanched and used like a Cardoon. This may 

 with advantage be followed out in this country when the 

 plants begin to fail through age. Previous to their being 

 destroyed, they may be made serviceable by giving a crop 

 of chards. In Paris the large Green Artichoke is the 

 greater favourite. This is called the de Laon, and 

 grown beside the ordinary green type it has several 

 points in its favour, the one most notable being its suc- 

 culent scales. This variety is a great favourite in the 

 Paris markets, and early in the season there are consider- 



