228 CALIFORNIA VEGETABLES 



which covers the bunch, and planted like onion sets about six inches 

 apart in rows one foot distant from each other. It may also be 

 grown by planting whole cases of sets one foot apart in the rows. 

 The planting should be rather shallow and the soil should be light 

 and well cultivated to allow the free expansion of the bulb. 



There was a great rush for garlic after the European war 

 opened. Purchases for shipment covered the local supply and 

 prices to restore it ran very high even to $15 and $20 per ctl. 

 Stimulated production soon became unprofitable, and the field for 

 enterprise in garlic seems to be strictly limited. Some Californians 

 coming from less favored countries are surprised to find their gar- 

 lic bulbs flowering freely and wonder if the bulb is valueless after 

 that, as is the case of onions going to seed. Apprehension is un- 

 necessary. The garlic is a true perennial and will keep on making 

 bulblets while the onion is short-lived and must come again from 

 the seed more quickly. 



CHIVES. 



These are small plants, whose leaves have the onion flavor de- 

 sired in cookery. They are grown from the small bulbs, and from 

 thick clumps or an edging for permanent garden beds. The leaves 

 are shorn off whenever desired and are most excellent for giving 

 a mild onion flavor to salads and soups. 



CIBOULE. 



Another plant used like chives, but of taller growth, is the 

 Welch onion, or ciboule. It makes no bulb, but seeds freely, and 

 the plant develops rapidly to cutting condition. The cultivation is 

 the same as of onions grown from seed. 



SHALLOT. 



Both the bulbs and leaves of this plant are used to give the 

 onion flavor in cookery. Propagation is the same as that of chives, 

 by means of the small bulbs, and the culture is the same as of onions 

 grown from sets. 



