ENDIVE. 



187 



apart . as possible. When ripe tlie pods are hung np to 

 dry, and kept until the seed is wanting for sowing. 



Use. — These plants are very much used in all hot 

 climates, where they enter as a seasoning into almost 

 every dish. The large kinds are used for pickling, and for 

 this should be gathered when full grown just before turn- 

 ing red. They are also dried when ripe and used for 

 seasoning. Cayenne and the other small kinds are ground 

 for table use, or made into pepper sauce by the addition 

 of strong vinegar. Peppers are often rubbed upon meat 

 to drive away insects, and are also considerably used in 

 medicine, especially by botanic practitioners. The daily 

 use of this plant in hot climates is decidedly a preventive 

 of bowel complaints, which renders its cultivation so uni- 

 versal. 



CicJiorium Endivia — Endive. 



Endive is a hardy annual, a native of China and J apan ; 

 first cultivated in England in 1548. The root leaves are 

 numerous, large, sinuate, toothed, and smooth. The stem 

 rises about two feet high, producing blue flowers. It is 

 considerably cultivated in Europe. 



Varieties. — The best varieties are: 



Crrmi Curled. — A fine, hardy variety, with beautifully 

 curled leaves. It is the best for salads. 



Broad-leaved or Batarian has thick, plain, or slightly 

 wrinkled foliage. It is principally used for cooking, and 

 making a larger head is preferred for stews and soups, 

 but not much used for salads. Besides these varieties, 

 there is another species, Cichorium Infyhus, or Succory, a 

 good deal used as a winter salad in Europe, but it is 

 mainly cultivated for the root, which is dried and ground 

 for the purpose of adulterating coffee, and some even 

 think it quite as good. It is a hardy perennial, and 



