294 FIELD AND GARDEN PRODUCTS 



together and tie them so the heart will blanch. The leaves should 

 not be tied up while wet or decay will follow. The heads should be 

 used as soon as blanched. For winter use sow the seeds rather late 

 and remove the plants, with a ball of earth adhering to the roots, 

 to a cellar or cold frame, and blanch during the winter as required 

 for use. Endive is used as a salad at times of the year when lettuce 

 and similar crops are out of season. (F. B. 255; U. Id. E. S. 10; S. 

 Dak. E. S. 68.) 



FENNEL. 



Cultivated for the sweet aromatic foliage and fruit is an herb 

 used for flavoring pickles. (Mich. E. S. 20.) 



GARLIC. 



Garlic is closely allied to the onion, but will remain in the 

 ground from one year to another if undisturbed. Garlic is planted 

 by setting the small bulbs, or cloves, either in the autumn or early 

 spring. The culture is practically the same as for the onion. The 

 bulbs are used for flavoring purposes. (F. B. 255.) 



GINGER. 



Ginger, the underground root stock of Zingiber officinale, is 

 perhaps most commonly used dry as a spice, though the fresh root 

 or green ginger is common in autumn, being used in pickle making, 

 preserving, and in other ways. The young and tender ends of the 

 branching root or rhizome, called ginger buds, are the most delicate 

 portion as regards both texture and flavor. Large quantities of 

 ginger root are preserved in rich sugar syrup, the round stone jars of 

 "Canton ginger" being an old-fashioned confection which is still 

 much prized. The crystallized or candied ginger is even more 

 common and is frequently served as a sweetmeat, and is also used 

 in making deserts of various sorts. (F. B. 295.) 



HERBS. 



To this group belong a number of plants hardly recognized 

 as vegetables in the common use of the term, yet of sufficient impor- 

 tance to entitle them to a corner in the family garden. The herb 

 garden or "patch" is too often considered a worthless gift or fashion 

 handed down from grandmother's day. In every well ordered 

 garden there should be a few of the common herbs. The same con- 

 ditions concerning care, cultivation, etc., will answer for all. The 

 site selected should be out of the way so that it may not be disturbed. 

 As the bed is to be permanent it should be made fertile and cultivated 

 deeply. In sowing classify according to whether they are annuals 

 or perennials. The plants may be grown from seed but whenever 

 possible, propagation by root division is much more easy and certain. 

 In autumn before frost the leaves and stems of those desired for 

 winter use should be gathered, tied in small bunches and hung up 

 to dry in an airy room. Where the seed is desired, it should be 

 allowed to ripen and harvested. (U. Id. E. S. 10; S. Dak. E. S. 68; 

 N. C. E. S. 132.) 



ICE PLANT. 



This plant (Mesembryanthemum cristallinum) gets its name 

 from the crystalline ice-like covering of the leaves. In hot countries 



