32 8 
VEGETABLE GARDENING 
large American cities. The roots are cooked like car- 
rots, and when roasted also used as a substitute for 
coffee. The leaves may be cooked like dandelion. When 
well blanched they are prized for salad purposes. 
421. Culture. — Any soil adapted to other root crops 
will grow good chicory. The roots are hardy, remain 
in the ground over winter and send up tender leaves 
early in the spring. Several cuttings may be made from 
the same plants. As soon as the ground can be pre- 
pared in the spring the seed should be sown in rows 15 
to 24 inches apart and the plants thinned to about 3 
inches. 
CHIVE (Allium scjioenoprasum) 
422. Character and uses. — The chive or cive belongs 
to the onion family, and produces dense tufts of slender, 
hollow leaves valued for seasoning because of their 
mild onion-like flavor. The leaves may be used at any 
time during summer. As the terminal clusters of flowers 
are violet red, chives make an interesting plant for gar- 
den borders or edgings. 
423. Culture. — Any good garden soil will grow chives 
The plants are perennial and hardy, the roots remaining 
in the ground for many years. They are easily propa- 
gated by dividing and planting the roots early in the 
spring, or from seed sown ^2 inch deep in rows about 
12 inches apart. Later the plants are thinned to 6 
inches. The roots may be divided and replanted every 
three or four years. 
COLLARD 
424. Culture. — This is a form of kale grown in some 
parts of the South and occasionally in the North. The 
plants are started by the same methods as cabbage and 
set in garden or field about 3x4 feet apart The leaves 
are used as greens. 
