476 MANUAL OF GARDENING 
(Fig. 305). The leaves are very tender and make “greens’’ much like 
young beets. They are cultivated exactly like beets. Only one variety 
is offered by most seedsmen in this country, though in France and 
Germany several varieties are grown. 
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Chicory is grown for two purposes, — for the roots and for the 
herbage. “ Barbe de capucin” is a salad made from young shoots of 
chicory. 
The Magdeburg chicory is the variety usually spoken of, it being 
the one most extensively grown. The roots of this, after being 
ground and roasted, are used either as a substitute or an adulterant 
for coffee. 
The Witloof, a form of chicory, is used as a salad, or boiled and 
served in the same manner as cauliflower. The plants should be 
thinned to 6 inches. In the latter part of summer they should be 
banked up like celery, and the leaves used after becoming white and 
tender. This and the common wild chicory are often dug in the fall, 
the leaves cut off, the roots packed in sand in a cellar and watered until 
a new growth of leaves starts. These leaves grow rapidly and are very 
tender, making a fine salad vegetable. One packet of seed of the Wit- 
loof will furnish plants enough for a large family. 
Chervil. — The chervil is grown in two forms, — for the leaves, and 
for the tuberous roots. 
The curled chervil is a good addition to the list of garnishing 
and seasoning vegetables. Sow seeds and cultivate the same as 
parsley. 
The tuberous chervil resembles a short carrot or parnsip. It is 
much esteemed in France and Germany. The tubers have somewhat the 
flavor of a sweet potato, perhaps a little sweeter. They are perfectly 
hardy, and, like the parsnip, the better for frosts. The seed may be 
sown in September or October, as it does not keep well; or as soon 
as the ground is fit to work in the spring, it being slow to germinate 
after the weather becomes hot and dry. One packet of seed will give 
all the plants necessary for a family. 
Collards. — This is a name given to a kind of kale, used when young 
as greens; also to young cabbages used in the same way. 
