SEA-KALE 249 



Blanching is necessary to make the young shoots 

 tender and to remove the natural bitterness of the 

 plant. It should not be attempted until the plant, 

 from transplanted seedling or from thong, has been 

 growing undisturbed for two years. The shoots have 

 thick meaty midribs with the slightest amount of leaf, 

 and are best at from six to ten inches, the shorter being 

 the better and more tender. 



The shoots are blanched by keeping them from the 

 light. For outdoor blanching, cover the plants in the 

 fall, or in the spring before they start, with light earth, 

 sand, or litter, to the depth of six to ten inches. Ch- 

 in verted pots may be used, the bottoms stopped; or 

 boxes may be placed over the plants. As the shoots 

 come to the proper length, they may be cut. If earthed, 

 cut as soon as the tips show. 



Forcing in the field is done by heaping heating 

 manure around the plants, but not so as to be in con- 

 tact with the shoots. Pots or boxes are best used to 

 cover the plants. By forcing a few plants in this way, 

 several pickings may be had before the field-plants come 

 naturally into bearing. 



Forcing the roots after lifting is a common practice, 

 and is resorted to both for the blanched tips and for 

 the thongs to make new plants. Take up the plants in 

 the fall, when the foliage is dead, and after breaking off 

 all side-roots trim the main ones to six to nine inches 

 in length, and take out all but one dormant bud. 



