OTHER ONION-LIKE PLANTS 181 



desired, but in that case they produce a later crop, since their 

 principal growth is made in the spring instead of the fall. The 

 method of growing green onions from sets of multiplier and potato 

 onions is essentially the same as from perennial or tree onions. 



The variety of perennial onion most extensively grown is 

 known as the Egyptian or perennial tree onion. It is also referred 

 to by gardeners as the " winter onion," because it will survive 

 the winter without protection. 



Green onions for late use may be grown from seed sown the 

 same as for the production of ripe onions; but usually the demand 

 for green onions is not so great at that season of the year, and 

 seed is seldom sown especially for the production of green onions. 

 It is customary in the home garden, however, to pull green onions 

 from the growing crop at any time they are desired for the table. 

 Also market gardeners sometimes harvest part of their onion crop 

 at this stage if the demand is good. If the plants stand rather 

 thick, this pulling of some of the green onions amounts only to 

 a thinning of the crop that remains. 



OTHER ONION-LIKE PLANTS 



Leeks. — Although essentially a cool season crop, the leek will 

 stand extremes of heat as well as cold. The seed is usually sown 

 in early spring where the plants are to remain and the crop is not 

 harvested until shortly before the ground freezes in the fall. Some- 

 times the plants are transplanted about the first of July, being 

 placed in trenches which are gradually filled as the season advances, 

 so that the plants will be blanched to a considerable height. If 

 not transplanted, the plants are banked with earth in order to 

 effect the blanching. 



Rich soil, an abundance of moisture and good tillage are re- 

 quired for the production of large leeks. A leek resembles a green 

 onion in shape, but is much larger when properly grown. The 

 larger and longer the blanched portion, the better the leek (Fig. 

 114). Leeks are used principally for flavoring soups and stews in 

 place of onions. They are milder in flavor but coarser and tougher 

 in texture. They are used principally during the late fall and 

 winter months. 



Garlic. — Anything which leeks may lack in intensity of flavor 

 is fully made up in the garlic. This vegetable is used principally 

 for flavoring stews and salads, and also in hotels for removing the 

 tainted taste from " ripe " meats. The garlic is so strong that all 



