SALSAPY 



VEGETABLE GARDEN 



ASPARAGUS 1145 



the end of the year, when the foliage has 

 decayed, the roots may be lifted with a 

 fork as required for use. The old leaves 

 are trimmed and cleaned, but the crowns 

 and roots must not be injured. The roots 

 are planted in light rich sandy soil in a 

 box, leaving the crowns and tops protru- 

 ding about 1 in. above the surface of the 

 soil. They are then placed in a dark 

 cellar. Mushroom house, or some other 

 place where they will be in perfect dark- 

 ness and free from frost. They should 

 be well watered if the soil is rather dry, 

 and in about 3 weeks' time blanched leaves 

 8-9 in. long will have been produced, and 

 will be ready for use. To keep up a 

 supply during the winter and spring 

 months, a number of roots may be lifted 

 about every 10 or 12 days and treated as 

 above. The blanched leaves are highly 

 appreciated in France, where the salad is 

 known as Barhe-de-Gajaucin. 



As a green salad the leaves of Chicory 

 are appreciated by some during the 

 summer months. To obtain these the 

 seeds are best sown thickly in beds at 

 intervals of 3 or 4 weeks from April to the 

 end of September or October. The young 

 leaves are picked like Spinach, as they 

 are wanted, or they may be cut with a 

 sickle or knife. 



Vaeibtibs. — The kmds mostly grown 

 in the British Islands are the Common 

 Chicory forming the Ba/rhe-de-Capuovn 

 as above ; and Witloef or Large-rooted 

 Brussels Chicory. The latter has broad 

 leaves and stout midribs, and when 

 blanched forms heads like a long and 

 narrow Cos Lettuce. 



Other varieties of Chicory are the Bed 

 ItaUa/n ; La/rge-rooted (including the 

 Brvmswich and Magdeburg) ; the Varie- 

 gated Chicory, and the Curled-leaved 

 Chicory. 



SALSAFY (Teagopogon pokri- 

 FOLius). — A European biennial closely re- 



lated to Chicory, and like that plant having 

 long fleshy taproots with a rather smooth 

 and dull yellowish skin, and crowned with 

 long, narrow, glaucous - green leaves, 

 down the centre of which runs a whitish 

 line. The plant belongs to the Composite 

 Order (see p. 492), and is popularly known 

 as the ' Vegetable Oyster.' 



Culture dc' — Salsafy may be raised 

 from seeds sown in May in light rich soil, 

 and in shallow drills about 1 ft. apart. 

 The seedlings, when large enough, are 

 thinned out to about 6 or 9 in. apart in 

 the rows. The general treatment is the 

 same as for Chicory, that is, attention 

 to weeding, watering, and stirring the 

 soil with the hoe during the summer 

 months. 



Storing, Uses &e. — Although Salsafy 

 is generally grown for the sake of its tap- 

 roots, which are cooked somewhat in the 

 same way as Parsnips, and served in a 

 variety of ways, the young and tender 

 leaves may be used as a salad like those 

 of Chicory. 



About the end of October the roots 

 may be lifted with a fork, and stored in 

 dryish soil in the same way as Carrots 

 and Parsnips (see p. 1128). 



SCORZONERA (Scoezonbka his- 

 panica). — A Spanish perennial closely 

 related to Salsafy, and resembling that 

 plant Ln having long fleshy taproots, the 

 skin of which, however, is blackish, and 

 not yellow in colour. The leaves also are 

 much broader, being lance-shaped oblong, 

 and pointed at the tips. The young 

 leaves may be used as a salad, and the 

 roots are cooked and served in the same 

 way as those of Salsafy. 



Culture dc. — As this is precisely the 

 same as for Salsafy and Chicory it is 

 unnecessary to repeat here the details 

 given immediately preceding for those 

 two vegetables or salads. 



Group VI — Liliaceous Ceops 



ASPARAGUS (Asparagus offici- 

 nalis). — The Asparagus is a perennial 

 plant belonging to the Lily Order (see 

 p. 808) and in a wild state is found near the 

 sea coasts in various parts of Europe and 

 Asia, and also the British Islands. As 

 a garden plant it has, of course, been 

 greatly modified by cultivation, and is 



highly esteemed for its young and fleshy 

 stems. 



Soil, Manure So. — A deep rich sandy 

 loam is the best soil for growing good 

 Asparagus. It should be well dug or 

 trenched, as the roots often penetrate to a 

 depth of 2 or 3 ft. below the surface. 

 Too much manure can scarcely be given 



