CHAPTER XIX 

 GREENS AND SALAD PLANTS THAT ENDURE HEAT 



GREENS THAT ENDURE HEAT 



Although greens are in greatest demand in the spring, so 

 that the necessity of heat-enduring sorts is not as imperative as 

 might otherwise be the case, nevertheless it is fortunate for those 

 who desire greens during the summer that there are certain sorts 

 which withstand the heat in central and even southern regions, 

 and are available for use at any time from early summer till late 

 autumn, since they continue to produce new and tender foliage 

 through the entire season. Chard, kale, collards and New Zealand 

 spinach are the principal crops that furnish summer greens. 



Chard or Swiss Chard. — This is a form of beet in which the 

 foliage develops much more prominently than the root (Fig. 93). 

 The leaves are large, light green in color, and considerably wrinkled. 

 The midribs and leaf stalks are exceedingly broad and nearly 

 white. Chard is also known as '^ silver beet," from the color of 

 the leaf stalk, and '' spinach beet " from the fact that it is used 

 as greens in place of spinach. The root is white in color, and much 

 branched and is not used as food. While the leaves of chard are 

 used chiefly as greens, the leaf stalks also may be creamed and 

 served like asparagus. 



The seed of chard is usually sown in early spring at about the 

 time for planting other beets. On account of the large tops which 

 the plants form, the rows should be at least eighteen inches apart. 

 The seedlings are thinned to six or eight inches apart, as soon as 

 large enough for greens. The greens secured by this means are 

 purely an incidental crop; the main crop is produced by the plants 

 that remain. As soon as the oldest leaves have attained full size 

 they are pulled off and used as greens, or the entire top may be 

 cut off. In either case, care must be taken not to injure the crown. 

 The plants continue to produce new foUage, so that material for 

 greens may be gathered repeatedly. A good plan is to have a 

 sufficient number of plants so that leaves are harvested from only 

 a small part of them at a time, and a continuous supply thus 

 maintained. 

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