ROCAMBOLE 



ROCAMBOLE (A Ilium scorodoprasum) is a plant closely 

 allied to the Onion and Garlic, and is much used in 

 cookery where the last named plant is disliked, the 

 Rocambole being much milder, and when used in a green 

 state, more delicate in flavour. The plant is a hardy 

 perennial, a native of Denmark and not so much grown 

 in this country as on the continent. The bulbs when 

 matured are not so large as well grown Garlic, and these 

 are produced in a cluster at the root. The stem growth 

 is about two feet. The stems also produce a number of 

 small , bulbs, and from these the plant is reproduced 

 freely, but those at the root give much the best 

 plants, if divided and planted in February or March. 

 Much the same culture should be given as to Shallots 

 or Garlic. They do best in good soil, planted in rows 2 

 feet apart, 6 inches between the bulbs, and placed at 

 least 2 inches under the soil, each bulb being pressed 

 well into the soil at planting, as they have a tendency to 

 lift out of the ground when forming root at the base. 

 The after culture is very simple, merely keeping the 

 ground free of weeds, and as the leaves begin to decay 

 the bulbs should be taken up and dried in the sun, then 

 bunched together and stored in a cool shed. They keep 

 well if suspended from a roof which is damp proof. In 

 suitable soil and position, I have seen these plants 

 wintered in the open. Grown thus they make a very 

 early growth in the spring, and when required to use in 

 a green state this mode of culture answers well. 



