March.) THE KITCHEN GARDEN. I99 



seed vessel, containing one seed only; its root is perennial, running 

 to a great depth, growing to great thickness, and branching out 

 widely, but not creeping: its lull grown leaves are large, equalling 

 in size, when the plant grows luxuriantly, those of the Largest cab- 

 bage, of a glaucous or sea-green hue, and waved at the edges, 

 thick and succulent in their wild state, dying away and disappear- 

 ing entirely at the approach of winter. Seedling plants when raised 

 in spring, produce the first year radical leaves only; the second 

 spring most of them throw up a flowering stem, a foot or more in 

 height, which, expanding into numerous branches, forms a magnifi- 

 cent head of white or cream-coloured flowers, having a honey-like 

 fragrance; these, if the season proves favourable, are followed by 

 abundance of seed. 



As an article of food, the Crambe maritima appears to be better 

 known in England than in any other part of Europe; it is in that 

 country only that its value is rightly appreciated, and its culture 

 carefully attended to. 



On many parts of the sea coast of England, especially of Devon- 

 shire, Dorsetshire, and Sussex, the inhabitants from time imme- 

 morial have been in the practice of procuring it for their tables, 

 preferring it to all other greens: they seek for the plant in the 

 spring where it grows spontaneously, and as soon as it appears 

 above ground, they remove the pebbles or sand with which it is 

 usually covered to the depth of several inches, and cut ott' the 

 young and tender leaves and stalks, as yet unexpanded and in a 

 blanched state, close to the crown of the root; it is then in its 

 greatest perfection: when the leaves are fully grown they become 

 hard and bitter, and the plant is not eatable. 



The more curious, desirous of having it at hand and in their 

 immediate possession, have now, in many parts of the maritime 

 counties of England, introduced it into their gardens; and in Devon- 

 shire particularly, there is scarcely a good garden to be found 

 without a plantation of it for the use of the table. It is also culti- 

 vated for sale in various parts of England, particularly Math, 

 Chichester, &c. 



It is to be observed that the Seal Kale is delicate eating only 

 when young, and that it is highly improved by bein<^ blanched: in 

 the cultivation of this plant it becomes necessary to blanch it before 

 it is lit for the table; to effect this it must be covered in some way 

 or other before the flowering stem, which constitutes the ehief 

 eatable part, and its attendant leaves show the least sign of emerging 

 from the crown of the root. 



Cultivators have differed widely respecting the mode of treating 

 this plant; many conceiving that stones, or gravel, and sea sand, 

 are essential to its growth, have gone to the expense of providing it 

 with such, not aware that it will grow much more luxuriantly on a 

 i 'ith sandy loam, where the roots can penetrate to a great depth 

 without reaching the water, in which, if they arc immersed, the) 

 arc apt to rot: the plant will succeed almost in anv soil, provided 

 it be dry: its luxuriance will depend chielly 011 the manure with 

 which the soil is enriched; but, of all others, a deep, rich, sandy 

 loam, is its favourite soil. 



