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 space.
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, Chicorées.
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.