ENDIVE CULTURE 211 



been dried as far as sun power will dry it, it is placed in the roasters, 

 each holding two barrels, where it is roasted as coffee is before being 

 ground. From the roasters it goes to the mill, where it is ground, 

 put in barrels, and thus becomes the chicory of commerce. 



The preparation of chicory for home use is a very simple 

 operation and can be done with ordinary kitchen appliances. 



The variety grown is the "large-rooted Magdeburg," with 

 leaves entire and upright. 



THE ENDIVE. 



Though botanically a chicory, the endive in its uses is closely 

 allied with lettuce and is chiefly useful during the frosty period of 

 the year, for then its flavor is likely to be better than that of lettuce, 

 because it is able to grow more rapidly with low temperatures. As, 

 however, there is so much of California which does favor rapid 

 winter growth of lettuce the endive is correspondingly restricted. 

 Still in localities with heavy rainfall and long stretches of chilly 

 winter weather, the endive will give good supplies of salad material 

 and should be better known. It is also valuable as a boiled vegetable 

 possessing a distinctive flavor which is generally acceptable, and 

 used in this latter form it is quite a valuable addition to such plants 

 as Swiss Chard and Spinach. 



As a salad plant the value of endive depends largely upon its 

 being properly grown and thoroughly well blanched. Blanching 

 induces delicacy and tenderness of eating and can probably be best 

 effected by bunching up the leaves and tying with string or raffia, 

 or by spreading hay or straw thickly over the plants. Some care 

 must be given to the proper blanching of the plants, for unless this 

 is successfully accomplished endive is not likely to be appreciated. 



The plant is easy of culture, the methods being essentially those 

 described for lettuce, but chiefly sown in summer and early fall for 

 use in the rainy season. The following varieties most largely used 

 in California : 



Green curled : very curly, midrib whitish, leaves finely divided. 



White curled : yellowish green, very curly and attractive looking. 



Escarole or Batavian : leaves wider and thicker, dull green, a good 

 variety for boiling. 



Staghorn : strong-growing, leaves curly but less finely divided and thicker, 

 also good for cooking. 



