CULTURAL DIRECTIONS 327 



CHARD (Beta vulgaris) 



418. Character and uses. — This vegetable is also 

 known as Swiss chard, silver beet and leaf beet. The 

 leaves are thick and broad and the leaf stalks large and 

 fleshy. (Figure 8i.) It is one of our best potherbs, 

 although not appreciated nor well known among Ameri- 

 can gardeners. The leaf blades are prepared for the 

 table like spinach, while the stalks and midribs are 

 cooked and served as asparagus, being especially palata- 

 ble when eaten on toast. 



419. Culture. — Chard is of easy culture. The plants 

 may be started under glass in February, transplanted in 

 flats before being set in the open ground. They are 

 hardy and when properly grown will stand severe freez- 

 ing. While they may be started under glass to advan- 

 tage, the usual plan is to sow in the field when common 

 garden beets are planted. The rows should be not less 

 than 18 inches apart. Twelve to 15 seeds to each foot of 

 drill should give a good stand. When about 6 inches 

 high, thin to 3 inches and later to 8 or 12 inches in strong 

 soils. The thinnings (both leaves and leaf stalks) may 

 be used as greens. 



Lucullus is the most popular variety. The plants 

 grow very rapidly and several pickings may be made 

 during the season, the central bud and leaves being pre- 

 served for additional growth. With heavy mulching the 

 plants will winter without injury in some parts of the 

 North. They may be readily protected in cold frames, 

 and forced early in the spring. Nitrate of soda is espe- 

 cially valuable for this vegetable. 



CHICORY (Cichorium intyhus) 



420. Character and uses. — Chicory is a well-known 

 European vegetable. It is used to some extent in the 



