16 
F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
Witloof or French Endive 
CHICORY 
Chicory is a very popular vegetable in Europe and in this country among 
the Italian people. The leaves are used as fresh or cooked greens, while in 
other varieties the roots are also used. Seed can be sown from February 
to October, sowing in August for the main winter crop, as this crop is a 
heavy feeder, free use of fertilizer insures a good crop. 
LARGE-ROOTED MADGEBURG or COFFEE — The dried and prepared 
roots are much used as a coffee substitute. The young leaves are widely 
used in salads or along with the young roots are delicious when boiled. 
Roots are large, smooth and white, 12 inches long, 2 inches across at top, 
tapering, and weigh around 14 oz. It is preferable to sow seed early in the 
spring in moderately rich light soil in rows 2 to 2 1 / 4 feet apart. Pkt. 5c; 
oz. 20c; !4 lb. 50c; 1 lb. $1.50. 
WITLOOF or FRENCH ENDIVE —This is a sub-variety of Large-Rooted 
Madgeburg and is remarkable for the width of leaves and great size of 
leaves and stalks. Roots forced or grown in trenches produce the well 
known salad vegetable called “Witloof” in Belgium and “Endive” in Paris. 
To produce roots for forcing, sow seed 1 inch deep in May, June or July in 
rows about 18 inches apart. In the fall lift roots and trim leaves to 1% 
inches from the crown and main root to 9 inches, breaking off all side 
roots. Place roots upright 2 inches apart in a trench 18 inches deep. Fill 
the trench with fine rich loose soil that will not pack. New tops will grow 
8 to 10 inches in from 4-6 weeks time and will be found very delicious 
served fresh or cooked. Pkt. 5c; oz. 20c; J4 lb. 60c. 
RADICHETTA or BARBE Dl CAPUCIN— This variety is more widely used 
for summer greens than for salads. The leaves are long and narrow, and 
will blanch rapidly when plants are set close together. This variety is also 
forced and known to the French as “Barbe di Capucin”. Pkt. 10c; oz. 25c; 
!4 lb. 75c. 
Chicory, Ca.stelfranco 
TREVIGIANA or ROSE COLORED —This is one of the most popular vari¬ 
eties in Italy for salad use because the slightly rose tinted leaves are large 
and fleshy, somewhat like 
Batavian Endive, and of a 
mild, tender, crisp and ex¬ 
quisite flavor. Pkt. 15c; 
J/ 2 oz. 25c; oz. 40c; /n lb. 
$1.10; lb. $3.25. 
CASTELFRANCO or 
GIANT ROSE VARIEGAT¬ 
ED —The leaves are very 
broad and undulated, form¬ 
ing a loose head tinted in 
red, rose and yellow, some 
leaves being splashed or 
mottled, making them very 
attractive in appearance. 
The leaves are thick, 
fleshy, crisp, tender, and 
of exquisite flavor, being 
milder than other varieties. 
Pkt. 15c; J/ 2 oz. 25c; oz. 
40c;- 'A lb. $1.10; lb. $3.00. 
CATALONGA or ASPAR¬ 
AGUS CHICORY— This is 
a new variety from Italy, 
and is quite different in 
that the fresh green shoots 
are used instead of the 
leaves as in other sorts. 
The green shoots should be 
cut when tender and boiled 
in salt water and served 
hot or cold in salads. They 
are tender and delicious, 
suggesting the flavor of 
asparagus. Pkt. 15c; / 2 oz. 
25c; oz. 40c; !4 lb. $1.00; 
lb. $3.00. 
Chicory, Trevigiana 
Large-Rooted Madgeburg or Coffee 
