Early Spring Vegetables 



apart rather than to blanch them. The outer 

 leaves may be gathered as they mature, leaving 

 the inner leaves to grow and be gathered later. 

 It is eaten raw or cooked like cabbage, being 

 more delicate in flavor and Avithout the objection- 

 able cabbage odor when cooking. The large, 

 fleshy midribs, stripped off the leaf, may be eaten 

 raw with salt like celery or cooked like asparagus. 

 When tied up the plant much resembles a very 

 large, handsome stalk of celery, but with big, 

 broad leaves instead of the feathery fronds of the 

 latter plant. 



ENDIVE 



Classes with the foregoing vegetables, requir- 

 ing practically the same treatment. It should 

 be started in the hotbed for early use, trans- 

 planting to the open gi'ound when the weather 

 is favorable. As it does not make very rapid 

 growth at first it may as well remain under the 

 favorable guardianship of the warm hotbed until 

 the middle of JMay, when it should be trans- 

 planted in rows, setting the plants six inches or 



93 



