364 The Principles of Vegetable- Gardening 



roots are usually taken up in the fall. The roots are 

 buried in a sloping direction in sand in a pit or cellar, 

 the crown projecting* an inch or so above the earth. 

 The place should be kept dark. In a month or less, the 

 small leaves (sometimes known as barbe de capucin) 

 are produced. 



Or, the best roots may be trimmed and then planted 

 upright under greenhouse benches, and the crowns cov- 

 ered two feet with manure or other loose material. The 



Fig. 108. Seedlings of chicory. Two-thirds natural size. 



crown of leaves forming beneath the manure will resem- 

 ble small heads of lettuce. These heads are often 

 known as witloof . 



Chicory is also grown for the roots, which are eaten as 

 carrots or beets are. The young tender roots are chosen. 



The dry roots of chicory are also used as a substitute 

 for coffee, and the plant is now coming to be grown in 

 this country for that purpose. See Circular 29, U. S. 

 Dept. Agric, 1900. 



Chicory (Gichorium Intybtts) is a perennial tall- 

 growing blue -flowered plant of the Composite family. 



