344 
VEGETABLE GARDENING 
used for garnishing, and for flavoring soups; the young, 
tender leaves are also excellent when cooked as greens. 
462. Varieties. — There are two general classes; namely, 
the curled or fringe-leaved and the broad-leaved varie- 
ties. The former is highly ornamental and much more 
largely grown than the other. Giant Fringed, Green 
Cuiled Winter and White Curled are the most popular 
sorts of the first class. Broad-leaved Batavian or Es- 
carolle is the best representative of the second class, 
which is used mainly unblanched in stews and soups. 
463. Soil. — Any rich, moist soil adapted to lettuce will 
grow a good crop of endive. Rapid growth is important 
to procure tender, succulent leaves. The plant foods 
should be quickly available, and nitrate of soda should 
be used as a top-dressing whenever the plants indicate 
the need of nitrogen. 
464. Planting. — Although grown mainly for fall and 
early winter markets, an early summer crop may be pro- 
duced by starting the plants under glass or by sowing 
in the open as soon as the ground can be prepared. For 
the fall crop the seed should be sown in July or August, 
depending upon climatic conditions. The plants require 
40 to 50 days to reach marketable size. They make the 
most satisfactory growth during the cool fall weather. 
The seedlings may be started in specially prepared beds, 
and transplanted when of the proper size, or the seed 
may be sown where the plants are to mature. Which- 
ever method is used I foot apart each way provides 
sufficient space for the full development of the plants. 
Some growers prefer to thin to only 6 or 8 inches. 
465. Blanching. — Unless the leaves are wanted for 
soups, stews or greens they should be thoroughly 
blanched. This whitening process is necessary to reduce 
the bitterness and to render them more tender ; it also 
improves the appearance of the leaves when wanted for 
garnishing. 
