ENDIVE. 339 



will not endure severe weather. It is best if used while 

 young ; when fully developed, the leaves are not tender, 

 and, if not well blanched, are liable to have a slightly 

 bitter taste. 



Sow in May or June, in rows fifteen inches apart, and 

 thin to a foot in the rows ; or transplant, giving the plants 

 the same space. 



Leaves whitish-green, broad, of moderate Small Bata- 



vian Endive, 

 length, and slightly cut at the edges. The 



inner leaves are numerous, and turn over like a hood at the 

 end, forming a larger head than any of the other kinds. It 

 is one of the best of the Endives, and a valuable addition to 

 our winter salads. It blanches with little trouble, and is 

 mild and sweet without being; bitter. 



o 



Curled Endives. Curled Endives are those with narrow 

 leaves, more or less divided, and much curled. They are 

 usually full in the heart. The French call them, by way of 

 distinction, Chicorees. 



This approaches the Large Green Curled En- Dutch Green 



Curled En- 

 dive in appearance and growth ; but the di- dive. 



visions of the leaves are deeper, the outer leaves are broader, 

 not so much curled, and the inner ones more turned into the 

 heart ; the outer leaves are about ten inches long. It 

 blanches well, and is hardy. 



Leaves six or seven inches loner, finely cut. Green Curled 



J Endive, 



and beautifully curled : the outer leaves lying; SMALL GREEN 



J ^ CURLED ENDIVE. 



close to the ground, the inner ones thickly set, 

 forming a compact heart. Easily blanched, very hardy, and 

 well adapted for winter use. The leaves are longer, and of 

 a darker green color, than those of the Green Curled Sum- 



