Endive — Chicory 



363 



Endive is a perennial or biennial, Cichorium Endivia, closely allied 

 to chicory. 



"Endive is frequently blanched like celery or Cos lettuce, by 

 tying up the leaves, drawing the soil up to the plants, and similar 

 means. When blanched in this way, the white varieties especially 

 give very pretty white leaves from the inside of the head. For eat- 

 ing cooked, however, we prefer to take the plants quite young, and 

 before they have had time to make heads. With ordinary outdoor 

 culture they will lose rather than gain in tenderness between this 

 stage and the time when satisfactory heads can be produced. 



"Endive may be sown early in coldframes or in the open 

 ground like lettuce. Sowings may also be made at anytime during 

 the summer, although plants grown in the heat of midsummer have 

 not the best quality. Fall-grown plants may be taken up with a 

 good supply of adhering earth and stored in a dry cellar or cold- 

 frame for winter use. From forty- five to fifty days is required to 

 grow the crop."— i^'. A. Waugh, Bull. 54, Vt. Exp. Sta., on "Salad 

 Plants." 



CHICORY 



The tender blanched leaves that arise from the 

 crowns of chicory roots make excellent salads. The un- 

 blanched leaves are sometimes used for greens, as dande- 

 lions are. The plants are groivn as root-crojjs are ; the 

 leaves are gathered in their natural state, or are developed 

 from roots that are transferred to a dark place. 



The roots are grown as parsnips or carrots are, and 

 cuttings of leaves may be made during the season. 

 One may also leave the roots in the ground over win- 

 ter and gather the crown of leaves in the spring, or he 

 may take them to the cellar or greenhouse and secure 

 the leaves in winter. It is usually preferable to grow a 

 new lot of plants each year. 



For the production of blanched leaves, the strong 



