324 SALAD PLANTS. 



as they are cut, the roots should be removed, and others 

 brought forward to succeed them. 



Use. It is used as Endive, its flavor and properties be- 

 ing much the same. Though rarely grown in this country, 

 it is common to the gardens of many parts of Europe, and 

 i* much esteemed. The blanched leaves are known as Barle 

 de Capucin, or " Friar's Beard." 



Varieties. 



Improved Leaves larger than those of the Common 

 Chiccory, or 



Succory. Chiccory, and produced more compactly, form- 

 ing a sort of head, or solid heart, like some of the Endives. 

 The plant is sometimes boiled and served in the manner 

 of Spinach. 



Variegated This is a variety of the preceding, distin- 

 or Spotted J 



Chiccory. guished by the color of the leaves, which are 



veined, and streaked with red. In blanching, 

 the red is not changed, but retains its brilliancy, while the 

 green becomes nearly pure white, the two colors blending 

 in rich contrast. In this state they form a beautiful, as well 

 as tender and well-flavored, salad. 



Improved A sub-variety of the Spotted Chiccory, more 

 Chiccory. constant in its character, and more uniform and 



r*' 



distinct in its stripes and variegations. When 

 blanched, it makes an exceedingly delicate and beautiful gar- 

 nish, and a tender and excellent salad. 



The improved sorts are as hardy, and blanch as readily, 

 as the Common Chiccory. 



Large-rooted This variety is distinguished by its long, 

 Chiccory. fleshy roots, which are sometimes fusiform, but 

 generally much branched or divided ; when 



