March.] THE KITCHEN GARDEN. J 99 
seed vessel, containing one seed only^ its root is perennial, running 
to a great depth, growing to great thickness, and branching out 
widely, but not creeping: its lull grown leaves are large, equalling 
in siz,e, when the plant grows luxuriantly, those of the largest cab- 
bage, of a glaucous or sea-green hue, and vpaved at the edges, 
thick and succalent in their wild state, dying away and disappear- 
ing entirely at the approach of winter. Seedling plants when raised 
in spring, produce the first year radical leaves only; the second 
spring most of them throw up a flowering stem, a foot or more in 
height, which, expanding into numerous branches, forms a magnifi- 
cent head of white or cream-coloured flowers, having a honey-like 
fragrance; these, if the season proves favourable, are followed by 
abundance of seed. 
As an article of food, the Crambe maritima appears to be better 
known in England than in any other part of Europe; it is in that 
country only that its value is rightly appreciated, and its culture 
carefully attended to. 
On many parts of the sea coast of England, especially of Devon- 
shire, Dorsetshire, and Sussex, the inhabitants from time imme- 
morial have been in the practice of procuring it for their tables, 
preferring it to all other greens: they seek for the plant in the 
spring where it grows spontaneously, and as soon as it appears 
above ground, they remove the pebbles or sand with which it is 
usually covered to the depth of several inches, and cut off the 
young and tender leaves and stalks, as yet unexpanded and in a 
blanched state, close to the crown of the root; it is then in its 
greatest perfection: when the leaves are fully grown they become 
hard and bitter, and the plant is not eatable. 
The more curious, desirous of having it at hand and in their 
immediate possession, have now, in many parts of the maritime 
counties of England, introduced it into their gardens; and in Devon- 
shire particularly, there is scarcely a good garden to be found 
without a plantation of it for the use of the table. It is also culti- 
vated for sale in various parts of England, particularly Bath, 
Chichester, &c. 
It is to be observed that the Seal Kale is delicate eating only 
when youn^, and that it is highly improved by being blanched: in 
the cultivation of this plant it becomes necessary to blanch it before 
it is fit for the table; to eftect this it must be covered in some way 
or other before the flowering stem, which constitutes the chief 
eatable part, and its attendant leaves show the least sign of emerging 
from the crown of the root. 
Cultivators have differed widely respecting the mode of treating 
this plant; many conceiving that stones, or gravel, and sea sand, 
are essential to its growth, have gone to the expense of providing it 
with such, not aware that it will grow much more luxuriantly on a 
rich sandy loam, where the roots can penetrate to a great depth 
without reaching the water, in which, if they are immersed, they 
are apt to rot: the plant will succeed almost in any soil, provided 
it be dry: its luxuriance will depend chiefly on the manure with 
which the soil is enriched; but, of all others, a deep, rich, sandy 
loam, is its favourite soil. 
