344 VEGETABLE GAIIDENING 



used for garnishing, and for flavoring soups ; the young, 

 tender leaves are also excellent when cooked as greens. 



462. Varieties. — There are two general classes ; namely, 

 the curled or fringe-leaved and the broad-leaved varie- 

 ties. The former is highly ornamental and much more 

 largely grown than the other. Giant Fringed, Green 

 Culled Winter and White Curled are the most popular 

 sorts of the first class. Broad-leaved Batavian is the 

 best representative of the second class, which is used 

 mainly in stews and soups. 



463. Soil. — Any rich, moist soil adapted to lettuce will 

 grow a good crop of endive. Rapid growth is important 

 to procure tender, succulent leaves. The plant foods 

 should be quickly available, and nitrate of soda should 

 be used as a top-dressing whenever the plants indicate 

 the need of nitrogen. 



464. Planting. — Although grown mainly for fall and 

 early winter markets, an early summer crop may be pro- 

 duced by starting the plants under glass or by sowing 

 in the open as soon as the ground can be prepared. For 

 the fall crop the seed should be sown in July or August, 

 depending upon climatic conditions. The plants require 

 40 to 50 days to reach marketable size. They make the 

 most satisfactory growth during the cool fall weather. 

 The seedlings may be started in specially prepared beds, 

 and transplanted when of the proper size, or the seed 

 may be sown where the plants are to mature. Which- 

 ever method is used i foot apart each way provides 

 sufficient space for the full development of the plants. 

 Some growers prefer to thin to only 6 or 8 inches. 



465. Blanching. — Unless the leaves are wanted for 

 soups, stews or greens they should be thoroughly 

 blanched. This whitening process is necessary to reduce 

 the bitterness and to render them more tender; it also 

 improves the appearance of the leaves when wanted for 

 garnishing. 



