200 THE KITCHEN-GARDEN. [March. 
seed vessel, containing one seed only; its root is perennial, runninj; 
to a great depth, growing to a great thickness, and branching out 
■widely, but not creeping: its full grown leaves are large, equalling 
in size, when the plant grows luxuriantly, those of the largest cab- 
bage, of a glaucous or sea-green hue, and waved at the edges, 
thick and succulent in their wild state, dying away and disappearing 
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 nui .erous branci?es, forms a magni- 
ficent 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 De- 
vonshire, Dorsetshire, and Sussex, the inhabitants, from time imme- 
morial, have been in the practice of procuring ii for their tabiesj 
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 great- 
est 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 im- 
mediate possession, have now in many parts of the maritime coun- 
ties of England, introduced it to their gardens; and in Devonshire 
particularly, there is scarcely a good garden to be found, without, a 
plantation of it for the use of the table, h is also cultivated for sale 
in various parts of England, particularly Bath, Chichester, 8cc. 
It is to be observed, that the Sea Kale is delicate eating, only 
when young, 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 effect this, it must be covered, in some way 
or other, before the flowering stem, which constitutes the chief eat- 
able part, and its attendant leaves show the least sign of emering 
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 expence 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. 
