ENDIVE. 191 



Jj se . " The leaves are the parts used, and these only 

 when blanched to diminish their natural bitterness of taste. 

 It is one of the best autumn, winter, and spring salads." 

 Mclnt. 



Varieties. The different sorts are divided into two classes, 

 the " Batavian " and the " Curled-leaved." 



Batavian Endives. Under the Batavian Endives are in- 

 cluded all the varieties with broad leaves, generally rounded 

 at the points, with the margin slightly ragged or torn, but 

 not curled. As most of the sorts require more room than 

 the Curled-leaved kinds, the rows should be fourteen or 

 fifteen inches apart, and the plants thinned out from nine to 

 twelve inches in the rows. 



The Batavian Endives are inferior to the Curled for gar- 

 nishing, as well as for salad ; and their cultivation in this 

 country is quite limited. 



The principal kinds are the Broad-leaved, Curled, Large, 

 Lettuce-leaved or White, and the Small. Of these, the 

 Broad-leaved and the Lettuce-leaved are considered the 

 best. 



Curled Endives. Curled Endives are those with narrow 

 leaves, more or less divided, and much curled. They are 

 usually full in the heart. 



Many of the varieties afford a fine garnish, and make a 

 tender salad. In some parts of Europe, Endive is grown 

 in great perfection, and is much esteemed. In this country, 

 though found to some extent in our markets during the 

 winter and early in spring, it is less generally used as a 

 salad plant than Lettuce or Celery. 



The prominent curled sorts are the Dutch Green, Large 

 Green, Green Summer, Italian Green, Long Italian Green, 

 Triple-curled Moss, Staghorn or Rouen, and the White 

 Curled. Of these, the Green, Long Italian, and the Stag- 

 horn are perhaps the best. For detailed descriptions, the 

 cultivator is referred to " THE FIELD AND GARDEN VEGE- 

 TABLES OF AMERICA." 



