The Field and Garden Vegetables of America Part 63

ENDIVE.

Chicorium endivia.

Endive is a hardy annual, said to be a native of China and j.a.pan. When fully developed, it is from four to six feet in height. The leaves are smooth, and lobed and cut upon the borders more or less deeply, according to the variety; the flowers are usually of a blue color, and rest closely in the axils of the leaves; the seeds are small, long, angular, and of a grayish color; their germinative properties are retained for ten years; nearly twenty-five thousand are contained in an ounce.

_Soil._--All of the varieties thrive well in any good, mellow garden soil. Where there is a choice of situations, select one in which the plants will be the least exposed to the effects of drought and heat.

_Propagation._--The plants can be raised only from seed. This may be sown where the plants are to remain; or it may be sown broadcast, or in close drills in a nursery-bed for transplanting. If sown where the plants are to remain, sow thinly in shallow drills a foot apart for the smaller, curled varieties, and fifteen inches for the larger, broad-leaved sorts. Thin out the plants to a foot asunder as soon as they are large enough to handle, and keep the ground about them, as well as between the rows, loose, and free from weeds, by repeated hoeings. If required, the plants taken out in thinning may be reset in rows at the same distances apart.

If sown in a nursery-bed, transplant when the young plants have eight or ten leaves; setting them at the distances before directed. This should be done at morning or evening; and the plants should afterwards be watered and shaded for a few days, until they are well established.

The first sowing may be made as early in spring as the weather will permit; and a sowing may be made a month or six weeks after, for a succession: but as it is for use late in autumn, or during the winter and spring, that Endive is most required, the later sowings are the most important. These are usually made towards the end of July.

_Blanching._--Before using, the plants must be blanched; which is performed in various ways. The common method is as follows: When the root-leaves have nearly attained their full size, they are taken when entirely dry, gathered together into a conical form, or point, at the top, and tied together with matting, or any other soft, fibrous material; by which means, the large, outer leaves are made to blanch the more tender ones towards the heart of the plant.

After being tied in this manner, the plants are sometimes blanched by earthing, as practised with Celery or Cardoons. This process is recommended for dry and warm seasons: but in cold, wet weather, they are liable to decay at the heart; and blanching-pots, or, in the absence of these, common flower-pots, inverted over the plants, will be found a safe and effectual means of rendering them white, crisp, and mild flavored.

"Some practise setting two narrow boards along each side of the row; bringing them together at the top in the form of a triangle, and afterwards drawing earth over them to keep them steady. Some cover the dwarfish sorts with half-decayed leaves, dry tanner's bark, sand, coal-ashes, and even sawdust; but all of these methods are inferior to the blanch-pot or the tying-up process."

_Time required for Blanching._--In summer weather, when vegetation is active, the plants will blanch in ten days; but in cool weather, when the plants have nearly attained their growth or are slowly developing, three weeks will be required to perfect the operation.

_Harvesting, and Preservation during Winter._--"Before frost sets in, they must be tied up in a conical form, as before directed; and all dead or yellow leaves must be taken off. Then take them up with a ball of soil to each, and put them into light earth in a cellar or some warm building. Put only the roots into the earth. Do not suffer the plants to touch each other; and pour a little water round the roots after they are placed in the earth. If they are perfectly dry when tied up, they will keep till spring."--_Corb._

_Seed._--Two or three vigorous plants, left unblanched, will yield sufficient to supply a garden of ordinary size for years. Half an ounce will sow a seed-bed of forty square feet.

_Use._--"The leaves are the parts used, and these only when blanched to diminish their natural bitterness of taste. It is one of the best autumn, winter, and spring salads."--_M'Int._

_Varieties._--The descriptions of many of the varieties have been prepared from an interesting paper read before the London Horticultural Society by Mr. Matthews, clerk of the society's garden.

The different sorts are divided into two cla.s.ses,--the "Batavian" and the "Curled-leaved."

BATAVIAN ENDIVES.

Under the Batavian Endives are included all the varieties with broad leaves, generally rounded at the points, with the margin slightly ragged or torn, but not curled. These are called, by the French, _Scarolles_.

As most of the sorts require more room than the Curled-leaved kinds, the rows should be about fourteen inches apart, and the plants thinned out from nine to twelve inches in the rows.

BROAD-LEAVED BATAVIAN ENDIVE.

Common Yellow Endive, of the Dutch.

Leaves yellowish-green, large, long and broad, thick and fleshy, the edges slightly ragged: when fully grown, they are about ten inches long, and an inch wide at the base; increasing regularly in width towards the end, and measuring five or six inches in diameter at the broadest part. The leaves of the centre of the plant are of the same form, but shorter, and much paler. The plants form but little heart of themselves; but the length of the outer leaves is such, that they tie up well for blanching. In quality, as well as in appearance, it is inferior to the Curled sorts; and its flavor is not so mild and agreeable as that of some of the other kinds of Batavian endives.

CURLED BATAVIAN ENDIVE. _Thomp._

The leaves of this variety are neither so large nor so broad as those of the Broad-leaved Batavian Endive: they grow flat on the ground, and are curled at their edges. The whole appearance of the plant is very different from the Common Broad-leaved; approaching the Curled endives, in general character. The heart, which forms of itself, is small, and lies close to the ground.

The plants require twelve or fourteen inches' s.p.a.ce between the rows, and eight or ten inches in the row.

LARGE BATAVIAN ENDIVE.

Scarolle grande, of the French.

This differs from the Small Batavian Endive in the size and shape of its leaves, which are broader and more rounded: they are a little darker, but yet pale. The inner ones are turned over like the small variety, though not so regularly; but form a large, well-blanched heart, of good flavor. This and the Small Batavian will blanch perfectly if a mat is laid over them, and do not require to be tied up. Both the Small and the Large sorts are considered hardier than the Curled varieties.

LETTUCE-LEAVED OR WHITE BATAVIAN ENDIVE.

Scarolle blonde. _Vil._

Leaves broad and large, obtuse, ragged at the edges, of a paler color and thinner texture than either of the other Batavian sorts; the exterior leaves are spreading, fourteen inches long, two inches wide at the base, and, growing regularly broader to the end, measure six or seven inches in diameter at the widest part; the central leaves are short, and the head is less compact than that of the Common Broad-leaved; the seeds are of a paler color than those of the Green Curled Endive.

To blanch it, the leaves must be tied up; and it should be grown for summer use, as it is comparatively tender, and will not endure severe weather. It is best if used while young; for, when fully developed, the leaves are not tender, and, if not well blanched, are liable to have a slightly bitter taste.

Sow in May or June, in rows fifteen inches apart, and thin to a foot in the rows; or transplant, giving the plants the same s.p.a.ce.

SMALL BATAVIAN ENDIVE.

Scarolle courte, of the French.

Leaves whitish-green, broad, of moderate length, and slightly cut at the edges. The inner leaves are numerous, and turn over like a hood at the end; forming a larger head than any of the other kinds. It is one of the best of the endives, and a valuable addition to our winter salads. It blanches with little trouble; and is mild and sweet, without being bitter.

CURLED ENDIVES.

Curled endives are those with narrow leaves, more or less divided, and much curled. They are usually full in the heart. The French call them, by way of distinction, _Chicorees_.

DUTCH GREEN CURLED ENDIVE.

This approaches the Large Green Curled Endive in appearance and growth; but the divisions of the leaves are deeper, the outer leaves are broader, not so much curled, and the inner ones more turned into the heart: the outer leaves are about ten inches long. It blanches well, and is hardy.

GREEN CURLED ENDIVE.

Small Green Curled Endive.

Leaves six or seven inches long, finely cut, and beautifully curled; the outer leaves lying close to the ground, the inner ones thickly set, forming a compact heart. Easily blanched, very hardy, and well adapted for winter use. The leaves are longer, and of a darker-green color, than those of the Green Curled Summer Endive, and will tie up much better for blanching. It is a fortnight later.

Sow in rows a foot or fourteen inches apart, and thin to six or eight inches in the row.

It may be quickly blanched by simply covering the plant with a deep flower-pot saucer. In summer, while the plants are growing vigorously, the process will be completed in about a week: later in the season, two-weeks, or even more, may be necessary.