SALAD PLANTS. 



99 



FlCi. 138. — Nasturtium. 



myself thought highly of this attempt to improve a native and 

 hardy plant ; the Committee, however, as a whole, thought the matter 

 unworthy of their approbation. But it deserves to be followed out, 

 as it is possible to raise this weed from its wild condition and 

 bitter flavour to the rank of a useful and 

 culinary vegetable. Sometimes the leaves 

 are used when blanched, but we have not 

 yet adopted this plan. 



In France the flowers of the Nasturtium 

 {Tropceoliim, fig. 138) are added to salad. 

 They not only look pretty, but also impart 

 a peculiar and agreeable flavour to the salad. 



Celery {Apium graveolens, fig. 139) is an 

 important salad plant, as it is in use from 

 Michaelmas to May. It can be procured 

 earlier ; but the ist of October is quite soon 

 enough, considering how long it is in season. 

 The seed is planted early in February, in seed- 

 pans, in heat. As soon as the plant is suffi- 

 ciently high, it should be pricked out in rich, 

 highly manured soil, and then kept well 

 watered and protected from cold. About 

 Midsummer we remove these plants to 

 trenches highly manured, and about every 

 two weeks make successive plantings till the 

 middle of August. After it has made suffi- 

 cient growth, the earth is gradually piled up 

 by several operations, in order to cover the 

 stalks and thoroughly to blanch them. In cold weather the green tops 

 should be covered with straw, so as to protect them from frost. A 

 large quantity of celery ought always to be grown : it is a delicious 

 vegetal when stewed ; it is useful to give a flavour to soups ; but its 

 chief importance is its use as a salad during the winter months. 



There are numerous gardeners' varieties — each differing in flavour, in 



H 2 



Fig. 139. — Ivery's Nonsuch Celery, 



