The Field and Garden Vegetables of America Part 6

CHINESE POTATO, OR j.a.pANESE YAM.

Dioscorea batatas.

Stem twelve feet or more in length, of a creeping or climbing habit; leaves heart-shaped, though sometimes halberd-formed; flowers small, in cl.u.s.ters, white. "The root is of a pale russet color, oblong, regularly rounded, club-shaped, exceedingly tender, easily broken, and differs from nearly all vertical roots in being largest at the lower end."

[Ill.u.s.tration: Chinese Potato, or j.a.panese Yam.]

_Propagation and Cultivation._--The Chinese Potato requires a very deep, light, rather sandy, and tolerably rich soil; and this should be thoroughly stirred to the depth of at least two feet. No fresh manure should be used, but fine, well-decomposed compost applied, and deeply as well as very thoroughly incorporated with the soil; avoiding however, if possible, its direct contact with the growing roots. It is propagated either by small roots; by the top or neck of the large roots, cut off to the length of five or six inches; or by the small bulbs, or tubers, which the plants produce in considerable numbers on the stem, in the axils of the leaves. These should be planted the last of April, or as soon as the ground is in good working condition. Lay out the land in raised ridges two feet and a half or three feet asunder; and on the summit set the bulbs, or tubers, with the point or shoot upwards, eight or ten inches apart; and cover about an inch deep. Cultivate in the usual manner during the summer; and late in autumn, after the tops are dead, and just before the closing-up of the ground, take up the roots, dry them a short time in the sun, and store them in the cellar for use.

The roots are perfectly hardy, and will sustain no injury from the coldest winter, if left unprotected in the open ground. During the second season, the growth of the old root is not continued, but gradually decays as the new roots are formed. A well-grown root will measure about two feet in length, and two inches and a half at its broadest diameter.

_Use._--The flesh is remarkably white, and very mucilaginous in its crude state. The roots are eaten either boiled or roasted, and require rather more than half the time for cooking that is usually given to the boiling or roasting of the common potato. When cooked, they possess a rice-like taste and consistency, are quite farinaceous, and unquestionably nutritive and valuable for food.

CHUFA, OR EARTH ALMOND.

EDIBLE CYPERUS. NUT RUSH.

Cyperus esculentus.

A perennial plant, from the south of Europe. The roots are long and fibrous, and produce at their extremities numerous small, rounded or oblong, jointed, pale-brown tubers, of the size of a filbert. The flesh of these roots, or tubers, is of a yellowish color, tender, and of a pleasant, sweet, and nut-like flavor. The leaves are rush-like, about eighteen inches high, a little rough, and sharply pointed. The flower-stalks are nearly of the same height as the leaves, three-cornered, hard, and leafless, with the exception of five or six leaflike bracts at the top, from the midst of which are produced the spikelets of flowers, which are of a pale-yellow color.

_Propagation and Culture._--It is propagated by planting the tubers in April or May, two inches deep, in drills two feet apart, and six inches apart in the drills. They will be ready for harvesting in October. In warm climates, the plant, when once introduced into the garden, spreads with great rapidity, and is exterminated with much difficulty. In the Northern and Middle States, the tubers remaining in the open ground are almost invariably destroyed by the winter.

_Use._--It is cultivated for its small, almond-like tubers, which, when dried, have somewhat the taste of the almond, and keep a long period.

They are eaten either raw or roasted.

"The plant grows spontaneously in the light, humid soils of Spain; and is cultivated in Germany and the south of France. The tubers are chiefly employed for making an orgeat,--a species of drink much used in Spain, Cuba, and other hot climates where it is known. When mashed to a flour,--which is white, sweet, and very agreeable to the taste,--it imparts to water the color and richness of milk."--_Hort._

GERMAN RAMPION.

TREE PRIMROSE. EVENING PRIMROSE.

OEnothera biennis.

The German Rampion, or Evening Primrose, common in this country to gravelly pastures and roadsides, is a hardy biennial plant, and, when in full perfection, measures three or four feet in height, with long, flat, pointed leaves, and large, yellow, fragrant flowers. The seed-pods are oblong, four-sided; the seeds are small, angular, of a brown color, and retain their germinative properties three years.

_Sowing and Cultivation._--The seeds should be sown annually, in April, in a rich and shady situation; for if grown in a dry, sunny exposure, and sown very early in the season, the plants are inclined to run to flower during the summer: which renders the roots worthless; for they then become hard and fibrous. Sow in drills an inch deep, and fourteen inches apart; thin to six or eight inches in the rows; cultivate in the usual form; and, in September, the roots will be ready for use. For winter use, take up the roots before freezing weather, and pack in sand.

For spring use, they may be taken directly from the ground.

_To raise Seed._--Two or three plants, left in the ground through the winter, will yield an abundant supply of seeds the following summer.

_Use._--The root is the only part used. This, when full grown, is generally from ten to twelve inches long, fusiform, occasionally with a few strong fibres, whitish on the outside, and white within. The thick, outer covering separates readily, and should be removed when the root is eaten in its crude state. It possesses a nutty flavor; but is inferior to the true Rampion, having a slight pungency. If required as a raw salad, it should be eaten while young. When the roots have attained their full size, they are usually dressed in the manner of Skirret and Scorzonera.

JERUSALEM ARTICHOKE.

Helianthus tuberosus.

The Jerusalem Artichoke is a hardy perennial. In its manner of growth and flowering, it much resembles the common sunflower; of which, as its scientific term suggests, it is really a species. Stem six to eight feet high, very rough, and much branched; leaves alternate, large, rough, heart-shaped at the base, pointed at the ends, and indented on the borders; flowers large, yellow,--produced on the top of the plant, at the extremities of the branches.

_Soil, Propagation, and Culture._--"It thrives best in a light, mellow soil, made rich by the application of old, decomposed manure; but the roots will flourish well if planted in any corner of the garden less suited for other descriptions of vegetables. To obtain fine roots, however, the soil should be trenched fifteen or eighteen inches in depth.

"It is propagated by planting the small tubers, or offsets: the large tubers may also be cut or divided into several pieces, each having one eye, as practised with the potato. In April, or early in May, lay out the rows three feet apart, drop the tubers one foot apart in the rows, and cover three inches deep. As the plants come up, hoe the ground between the rows from time to time; and draw a little earth around their stems, to support them, and to afford the roots a thicker covering."

_Taking the Crop._--The new tubers will be suitable for use in the autumn. In digging, great care should be taken to remove the small as well as the full-grown; for those not taken from the ground will remain fresh and sound during the winter, and send up in the spring new plants, which, in turn, will increase so rapidly, as to enc.u.mber the ground, and become troublesome. In localities where the crop has once been cultivated, though no plants be allowed to grow for the production of fresh tubers, yet the young shoots will continue to make their appearance from time to time for many years.

_Use._--"The roots, or tubers, are the parts of the plant eaten. These are boiled in water till they become tender; when, after being peeled, and stewed with b.u.t.ter and a little wine, they will be as pleasant as the real Artichoke, which they nearly resemble both in taste and flavor."

M'Intosh says that the tubers may be used in every way as the potato; and are suited to persons in delicate health, when debarred from the use of most other vegetables.

_Varieties._--For a long period, there was but a single variety cultivated, or even known. Recent experiments in the use of seeds as a means of propagation have developed new kinds, varying greatly in their size, form, and color, possessing little of the watery and insipid character of the heretofore grown Jerusalem Artichoke, and nearly or quite equalling the potato in flavor and excellence.

COMMON WHITE.

Tubers large, and often irregular in form; skin and flesh white; quality watery, and somewhat insipid. It is unfit for boiling, but is sometimes served baked or roasted. It makes a very crisp and well-flavored pickle.

PURPLE-SKINNED.

A French variety, produced from seed. Tubers purplish rose-color; flesh dryer when cooked, and finer flavored, than that of the foregoing.

RED-SKINNED.

Like the Purple-skinned, produced from seed. Skin red. Between this and the last named there are various intermediate sorts, differing in shades of color, as well as in size, form, and quality.

YELLOW-SKINNED. _Law._

The tubers of this variety are of a yellowish color, and are generally smaller, and even more irregularly shaped, than those of the Common White. They are, however, superior in quality, and of a more agreeable taste when cooked.

KOHL RABI.

TURNIP CABBAGE.

Bra.s.sica caulo-rapa.

[Ill.u.s.tration: Green Kohl Rabi.]