336 SALAD PLANTS. 



six weeks after, for a succession , but as it is for use late in 

 autumn, or during the winter and spring, that-Endive is most 

 required, the later sowings are the most important. These 

 are usually made towards the end of July. 



Blanching. Before using, the plants must be blanched, 

 which is performed in various ways. The common method 

 is as follows : When the root-leaves have nearly attained 

 their full size, they are taken when entirely dry, gathered 

 together into a conical form, or point, at the top, and tied 

 together with matting, or any other soft, fibrous material, by 

 which means the large, outer leaves are made to blanch the 

 more tender ones towards the heart of the plant. 



After being tied in this manner, the plants are sometimes 

 blanched by earthing, as practised with Celery or Cardoons. 

 This process is recommended for dry and warm seasons ; but 

 in cold, wet weather they are liable to decay at the heart ; 

 and blanching-pots, or, in the absence of these, common 

 flower-pots, inverted over the plants, will be found a safe and 

 effectual means of rendering them white, crisp, and mild 

 flavored. 



Time required for Blanching. In summer weather, when 

 vegetation is active, the plants will blanch in ten days ; but 

 in cool weather, when the plants have nearly attained their 

 growth, or are slowly developing, three weeks will be re- 

 quired to perfect the operation. 



Harvesting ) and Preservation during Winter. " Before 

 frost sets in, they must be tied up in a conical form, as before 

 directed, and all dead or yellow leaves must be taken off. 

 Then take them up with a ball of soil to each, and put them 

 into light earth in a cellar or some warm building. Put only 

 the roots into the earth. Do not suffer the plants to touch 

 each other ; and pour a little water round the roots after they 

 are placed in the earth. If they are perfectly dry when tied 

 up, they will keep till spring." Corb. 



