ROCAMBOLE 
Rocambole (^.Allium scorodopraswTi) is a plant closely 
allied to the Onion and Garlic, and is much used in 
cookery where the last named plant is disliked, the 
Rocambole being much milder, and when used in a green 
state, more delicate in flavour. The plant is a hardy 
perennial, a native of Denmark and not so much grown 
in this country as on the continent. The bulbs when 
matured are not so large as well grown Garlic, and these 
are produced in a cluster at the root. The stem growth 
is about two feet. The stems also produce a number of 
small bulbs, and from these the plant is reproduced 
freely, but those at the root give much the best 
plants, if divided and planted in February or March. 
Much the same culture should be given as to Shallots 
or Garlic. They do best in good soil, planted in rows 2 
feet apart, 6 inches between the bulbs, and placed at 
least 2 inches under the soil, each bulb being pressed 
well into the soil at planting, as they have a tendency to 
lift out of the ground when forming root at the base. 
The after culture is very simple, merely keeping the 
ground free of weeds, and as the leaves begin to decay 
the bulbs should be taken up and dried in the sun, then 
bunched together and stored in a cool shed. They keep 
well if suspended from a roof which is damp proof. In 
suitable soil and position, I have seen these plants 
wintered in the open. Grown thus they make a very 
early growth in the spring, and when required to use in 
a green state this mode of culture answers well. 
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