172 THE BOOK OF USEFUL PLANTS 



are buried in trenches filled with layers of manure. 

 Each one produces a long head of leaves that con- 

 sist largely of blanched blades, with just a frill of 

 webbing near the top. A second crop follows the 

 first cutting. If the roots are brought out of the 

 trenches, and kept in the dark, warm cellar, the 

 second head resembles barbe de Capucin. 



American gardeners have acquired the knack 

 of growing these salads, and Americans are learn- 

 ing to like both of them. 



SALSIFY 



One of the root vegetables that keeps company 

 with the parsnip by staying in the ground all 

 winter, and being none the worse for the freezing 

 it gets, is salsify, called from its flavor, the vegeta- 

 ble oyster plant. The crown above the slender 

 roots bears a bunch of narrow leaves, like blades 

 of coarse grass. The English housewife takes 

 the tender, inner leaves and uses them for salads. 

 We use only the fleshy roots, first scraping off the 

 thin, grayish skin, then boiling them, sliced, with 

 seasoning of butter, pepper, and salt. We add, 

 perhaps, a dash of onion juice, for an extra flavor. 

 Although salsify is not grown by the average 

 gardener in this country, it is found in any good 



