CHICORY. 67 



CHICORY. 



This is used very largely in the kitchens of the Nether- 

 lands and to some extent in England. The demand 

 that exists for it in this country is not sufficient to call 

 it a market. There are several varieties that are 

 known by different names. Coffee chicory is grown 

 for the roots, which are dried and then used as a sub- 

 stitute for coffee by some of the poorer people of the 

 Netherlands and England. Other varieties are culti- 

 vated for their leaves and leaf stalks. 



The usual garden soil will be found sufficiently rich 

 for this plant, and will need very little care in the way 

 of preparation. Prepare the rows in a way very 

 similar to that for parsnips and other root crops. Sow 

 in early spring for late spring or summer crop. By 

 sowing in February, it will be fit to use in April or 

 May. Less time will be required for the late summer 

 crop to mature. 



The cultivation is very simple, merely enough to 

 keep the weeds down, and the ground somewhat loose. 

 Deep cultivation will be found good. A week or ten 

 days before the leaves are wanted for use, some soil 

 should be worked up to the plant to bleach the stalks 

 and leaves. As soon as these are well bleached, they 

 may be taken to the kitchen and prepared as other 

 vegetables. For winter chicory, the seed should be 

 sown during August or September. It will be neces- 

 sary to protect it during the summer rains, and also 

 from the hot fall sun. As soon as cold weather comes, 

 the soil may be banked up around it to bleach the 

 leaves, or the leaves may be removed entirely and a 

 mound may be made over the row. In a short time, 

 the leaves will force their way through the mound, and 



