120 Subtropical Vegetable-Gardening 



tion. The rows should be prepared in a way similar to that 

 for parsnips and other root crops. The seeds are sown in 

 early spring for late spring or summer crop. By sowing in 

 February, the crop will be ready for use in April or May. 

 Less time will be required for the late summer crop to 

 mature. 



The cultivation is simple, merely enough to keep the 

 weeds down, and the ground somewhat loose. Deep cul- 

 tivation will be found advantageous. A week or ten days 

 before the leaves are wanted for use, some soil should be 

 worked up to the plant to blanch the stalks and leaves. 

 As soon as these are well blanched, they may be taken to 

 the kitchen and cooked or prepared as salad. For winter 

 chicory, the seed should be sown during August or Septem- 

 ber. It will be necessary to protect it during the summer 

 rains, and also from the hot fall sun. As soon as cold 

 weather comes, the soil may be banked up around it to 

 blanch the leaves, or the leaves may be removed entirely 

 and a mound may be made over the row. In a short 

 time the leaves will force their way through the mound, 

 and the stalks will be blanched and ready for use as 

 salad. Two or three crops may be gathered from strong 

 roots. 



Another way to secure well blanched chicory will be to 

 remove the roots from the soil during December and place 

 them in a deep box, working some garden soil among them 

 at the same time. About eight or ten strong roots should 

 be placed to the square foot of box. The box should be 

 about a foot higher than the crown of these plants. By 

 applying a gentle bottom heat, new leaves will be thrown 

 out rapidly, and as soon as these reach a length of eight 



