258 CALIFORNIA VEGETABLES. 



flavor which is generally acceptable and used in this lat- 

 ter 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 essenti- 

 ally those described for lettuce, but chiefly sown in sum- 

 mer and early fall for use in the rainy season. The follow- 

 ing varieties most largely used in California : 



Green curled: very curly, midrib whitish, leaves finely 

 divided. 



White curled: yellowish green, very curly and attrac- 

 tive 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. 



