SALSIFY. 



227 



pits until spring or for use during winter. The root is highly es- 

 teemed and has the flavor of oysters; it is used for soups, but may 

 be cooked in the same manner as parsnips. 



The best variety is the Mamm.oth Sandwich Island, which is 

 far superior to any other. 



ENDIVE. (Cichorium endivia.) 



Native of East India. — Annual. — Endive resembles the dan- 

 delion in habit and growth. It is esteemed by some as a de- 



sirable fall and winter salad since 

 it has a pleasant bitter taste when 

 blanched. It is of very simple 

 culture and may be grown in much 

 the same manner as lettuce. For 

 summer use, sow the seed early in 

 the spring; for autumn and winter 

 use, sow in July. It is blanched be- 

 fore being eaten. This is accom- 

 plished by tying the leaves lightly 

 together when the plants have 

 nearly completed their growth. 

 After this treatment, the leaves in 

 the center of the plant will have 

 become blanched in about three 

 weeks. Do not tie the plants too 

 rapidly, since the hearts are liable 

 to rot soon after blanching, espe- 

 cially if the weather is warm. On 

 the approach of severe weather, the 

 plants may be set in boxes in a cold 

 cellar, where they will continue to 

 produce nice blanched leaves dur- 

 ing the early part of the winter. 



Varieties. — A variety known as 

 Green Curled Endive is generally 

 grown, but other varieties are of- 



t^ig. 119— Sandwich Island Salsify, fered by seedsmen. 



DANDELION. (Taraxacum officinale.) 

 Native of Europe. — Perennial. — The dandelion is a familiar 



