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ENDIVE HOW TO BLANCH IT AND THE BEST 

 KINDS TO GROW 



E best quality is not developed in endive until the 

 fully grown plant has been blanched. This is easily 

 done while it is still growing in the garden row. Gathei 

 all the leaves until the plant resembles an upright cone- 

 shaped bunch of foliage. Around this tie soft twine or 

 raffia, holding the plant in a compact, upright position. 

 (See illustration.) The centre will soon bleach to a most 

 appetizing creamy-white color and the bleaching process 

 will also improve the flavor. After a rain the strings 

 should be untied, to permit drying, or the leaves will rot. 

 Large Green Curled is the kind most widely known and 

 grown. White Moss Curled will naturally blanch in the 

 centre, but it also is improved by tying. Giant Pancalier 

 is a new French sort with particularly fine cut and curled 

 leaves. Broad Leaved Batavian grows different from all 

 the rest, having broad, fleshy leaves. It is largely used 

 for soups and stews. Ready for use in about sixty days. 



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