116 



Salad Crops 



divia, the stem and branches mucli less leafy, stem loosely 

 hairy below but glabrous or nearly so toward the top, the 

 hard elongated branches practically leafless : leaves various, the 

 lower ones mostly oblong-oblanceolate, 6 to 15 in. long and 2 

 to 3 in. broad, obtuse or very short-acute, narrowed to a 

 clasping bracts : flower-head sessile in clusters and also ter- 

 above and beneath, the margins nearly or quite entire to 

 sinuate-dentate or runcinate or jagged, the upper leaves of 

 similar character but smaller and passing into ovate-lanceolate 

 clasping bracts : flower-head sessile in clusters and also ter- 

 minal on peduncles, much like those of C. Endivia but larger 

 ( % to 2 in. across in full bloom ) , blue and sometimes pink 

 or white, the involucre scales narrower and the outer ones 

 much less foliaceous, the achenes more ribbed and with a 

 shorter pappus-border. — Europe, and now extensively run wild,, 

 making one of the finest displays of blue in the forenoon 

 when the blossoms are open ; the flowers do not expand a sec- 

 ond time. Some of the frizzled cultivated forms known as 

 chicories may belong more closely to C. Endivia. 



The Latin name of chicory is intulms (or intyhus) ; the 

 word endivia is probably derived from it. Endive and chicory 

 are both of relatively recent domestication. 



CRESS 



Cresses are grown for their piquant leaves, which are 

 nsed in salads and garnishings. Two kinds are in com- 

 mon cultivation, members of the Cruciferas or Mustard 

 Family. They may be considered separately, as they differ 

 in cultivation. Other plants known as cress need not be 

 discussed here, as they are little grown for food in I^orth 

 America. 



Garden Cress 



The garden cress is a short-season annual, a cool-weather 

 plant, grown for its root leaves. Usually the leaves are 



