328 VEGETABLE GARDENING 



large American cities. The roots are cooked like car- 

 rots, and when roasted also used as a substitute for 

 coffee. The leaves may be cooked like dandelion. When 

 well blanched they are prized for salad purposes. 



421. Culture. — Any soil adapted to other root crops 

 will grow good chicory. The roots are hardy, remain 

 in the ground over winter and send up tender leaves 

 early in the spring. Several cuttings may be made from 

 the same plants. As soon as the ground can be pre- 

 pared in the spring the seed should be sown in rows 15 

 to 24 inches apart and the plants thinned to about 3 

 inches. 



CHIVE (Allium schoenoprasum) 



422. Character and uses. — The chive or cive belongs 

 to the onion family, and produces dense tufts of slender, 

 hollow leaves valued for seasoning because of their 

 mild onion-like flavor. The leaves may be used at any 

 time during summer. As the terminal clusters of flowers 

 are violet red, chives make an interesting plant for gar- 

 den borders or edgings. 



423. Culture. — Any good garden soil will grow chives 

 The plants are perennial and hardy, the roots remaining 

 in the ground for many years. They are easily propa- 

 gated by dividing and planting the roots early in the 

 spring, or from seed sown ^ inch deep in rows about 

 12 inches apart. Later the plants are thinned to 6 

 inches. The roots may be divided and replanted every 

 three or four years. 



COLLARD 



424. Culture. — This is a form of kale grown in some 

 parts of the South and occasionally in the North. The 

 plants are started by the same methods as cabbage and 

 set in garden or field about 3x4 feet apart. The leaves 

 are used as greens. 



