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.
Green Curled Summer Endive.
Leaves not quite so large as those of the Green Curled; finely and deeply cut: the outer ones are five or six inches long, and grow close to the ground; the inner are short, numerous, curled, and form a close, full heart. It is much the smallest of any of the kinds, and is somewhat tender. The outer leaves are so short, that they will not tie up; but blanch well by being covered simply with a flat garden-pan, as directed for the Green Curled.
This variety is distinguished from the last named by its shorter, broader, deeper cut, and less curled leaves: the head is more solid at the centre, and is also much harder. The seeds should be sown early; for, if sown late, the plants are liable to be affected by dampness and wet weather, and to rot at the heart.
Cultivate in rows twelve or fourteen inches apart, and eight or ten inches apart in the rows.
Italian Green Curled Endive.