The Culture Of Vegetables And Flowers From Seeds And Roots Part 5

As a salad Dandelion has won general esteem for its wholesome medicinal qualities. Nature teaches the way to grow this plant, for she sows the seed in early summer, and we find the finest plants on dry ground, while there are none to be found in bogs and swamps. Any gravelly or chalky soil will grow good Dandelion, one fair digging without manure being a sufficient preparation for it. Sow in May or June, and thin to one foot apart every way, keeping the crop scrupulously clean by flat hoeing. Any time in the winter the roots may be lifted and forced in the same way as Sea Kale, or they may be covered with pots in spring to blanch where grown. In any case the spring growth must be made in darkness, for when green the flavour is bitter. Invalids who require this salutary salad may obtain early supplies by planting the roots in boxes in a cellar, and covering with empty boxes. Only as much water should be given as will keep the roots reasonably moist.

==EGG PLANT (AUBERGINE)==

==Solatium Melongena, S. esculentum==

In this country the Egg Plant is generally grown merely as an ornament, but it is a delicious vegetable when sliced and fried in oil, the purple-and black-fruited kinds being especially serviceable for the table. The common white, which is best known, is fairly good when cooked young, though less rich in flavour than the purple. The cultivation recommended for Capsic.u.m will suit the Egg Plant, but little atmospheric moisture is needed or the seedlings may damp off. They are not well adapted for planting out, although in a warm season they will fruit freely under a sunny wall, and will grow in a gravel walk if helped at first with a little good soil round the roots. If required in quant.i.ty for the table, the purple variety may be grown in a frame from plants raised on a hot-bed. Generally speaking, a few plants in pots are all that are required where the fruit is not valued as an esculent.

==ENDIVE==

==Cichorium Endivia==

As a result of the growing taste for wholesome salads Endive has considerably advanced in public esteem. The flavour of well-blanched Endive suits most palates that have had experience of salads, and of the salutary properties of the plant we have a hint in its close relation to the Chicory.

The selection of sorts is a question of importance, because the handsome curled varieties that make the best appearance on the table, and might be regarded as ornaments if they were not edible, are the very finest for salads, being tender, with a fresh nutty flavour. The broad-leaved sorts are not so well adapted for salads as for stews, and they take the place of Lettuces when the latter are not available for soups and ragots. However, when an emergency occurs, the curled varieties will be found suitable for cooking, and the broad-leaved for salading, and therefore there need be no waste where one sort predominates.

==Soil==.--A difficulty common to Endive culture may be got over in the way advised for Celeriac. The plant requires a light, dry, sandy soil; and a portion, at least, of the crop is expected to stand through the winter. Thus on a heavy soil there is a prospect of failure in respect of the late crop, but that is obviated by adopting a made bed--one of smallish dimensions being sufficient to accommodate a large stock of plants. Select an open spot, make a foundation of any hard rubbish that is at hand, and on this put one to two feet of sandy soil. This will form a raised bed of a kind exactly suited to the plant, and will cost but little as compared with its ultimate value. If regularly dressed with manure, and otherwise well managed, the bed will supply Endive in winter and other salads in summer, or it may be cropped with Dwarf Beans, which can be removed in August to make way for the usual planting of Endive. Where the soil is naturally light and dry no such preparation is needed, but Endive does not come to perfection without food, and therefore the soil should be rich and deeply dug.

==Sowing and Transplanting==.--The seed may be sown as early as March, in a moderate heat, but the latter part of April is early enough for most purposes, and the main sowings are made in June. Later sowings may follow in July and August. But the June sowing is the most important, as by a little careful management it will supply a few early heads and many late ones. Sow in shallow drills six inches apart, and when the plants are an inch high draw the most forward, and p.r.i.c.k them out on a bed of rich light soil in the same way as Celery, and with a little nursing these will make a first plantation. The plants in the seed-bed should be thinned to three inches, and must have water in dry weather. All the thinnings should be p.r.i.c.ked out in the first instance to make them strong for planting, but the last lot may go direct to the beds to finish.

The final planting must be on rich, light, dry soil, and water given to encourage growth. The distance for the curled varieties is a foot each way, and for the broad-leaved fifteen inches. In taking the last lot from the seed-bed, a crop should be left untouched to mature at twelve to fifteen inches apart. These plants will give a first and most excellent supply if carefully blanched.

If more convenient, seed may be sown where the crop is intended to stand, the plants being thinned to the distances already given.

==The blanching== is an important business, and is variously performed.

The customary mode is to tie the leaves together in the manner usual with Lettuce and mould them up. This method answers perfectly, except in wet seasons, when, if the plants stand for some time, the outer leaves begin to rot, and the decay proceeds inwards, to the deterioration or destruction of the plant. A clean and effective process is to cover the heart of the plant with a flower-pot. The hole is darkened with part of a tile or slate, on which should be laid a piece of turf or a handful of mould. A plate or clean tile placed over the centre of the plant will also blanch Endives satisfactorily in autumn. For winter supplies, the plants may be lifted as wanted and placed in boxes or pots of soil, these being covered with other boxes or pots to exclude light. A Mushroom-house, cellar, or under a greenhouse stage, will serve for storing the lifted plants. The blanching must be carried on in such a way as to insure a succession without a glut at any time, for when sufficiently blanched Endive should be used, or decay will soon set in.

==GARLIC==

==Allium sativura==

The mode of culture advised for Shallots will suit Garlic also, except that the latter should be planted in February about two inches beneath the surface of the soil, and the bulbs may be grown closer together, about eight or nine inches apart each way.

When large bulbs are required for exhibition or other purposes, the cloves--as the divisions of each root are called--should be planted separately; but for general use moderate-sized bulbs, planted whole, will produce a heavier crop.

==GOURD and PUMPKIN==

(==Cucurbita==)

Gourds and Pumpkins may be grown to perfection by precisely the same method recommended for Ridge Cuc.u.mbers; but as the plants occupy more s.p.a.ce, room must be left for them to extend south wards beyond the limits of the ridge. It is well to put out strong plants from seeds sown in pots in April or May, and protect them until established. If these are not obtainable, the seed may be sown where the plants are intended to stand, and there will in time be plenty of produce, but of course somewhat later in the season than if strong plants had been put out in the first instance. Keep a sharp look-out for slugs, which will flock in from all quarters to feast upon them, but will scarcely touch them after they have been planted a week or so. Any rough fermenting material, such as gra.s.s mowings, may be used in making the hills, to give them the aid of a warm bed for a brief s.p.a.ce of time, and it is a great gain if they grow freely from the first. Later on the natural heat will be enough for them.

The edible Gourds are useful in all their stages and ages; and if the cultivator has a fancy to grow large, handsome fruits, he can make the business answer by hanging them up for use in winter, when they may be employed in soups in place of Carrots, or in addition to the usual vegetables, and may indeed be cooked in half a dozen different ways.

There remains yet one more purpose to which the plants may be applied: supposing you have a great plantation of edible Gourds and Marrows, and would like a peculiarly elegant and delicious dish of Spinach, pinch off a sufficiency of the tops of the advancing shoots, and cook them Spinach fas.h.i.+on. If properly done, it is one of the finest vegetables ever eaten. As pinching off the tender tops of the shoots lessens the fruitfulness of the vines, we only recommend this procedure where there is a large plantation.

Gourds may be trained to trellises, fences, and walls. In all such cases, a good bed should be prepared of any light, rich loam, and it will be none the less effective if made on a mound of fermenting material.

==HERBS==

With certain exceptions, the growing of Sweet Herbs from seeds is altogether advantageous. The plants come perfectly true, and are so vigorous that it is easier to raise them from seed than to secure a succession from slips or cuttings. To meet a large and continuous demand in the kitchen there must be a proportionate plantation in the border; but in gardens of medium size we do not advocate the culture of Herbs on an extensive scale, unless there be a special object in view. A moderate number of Herbs will meet the necessities of most families.

Still it is a fact that the tendency is always in the direction of increased variety, and gardeners are called on to provide frequent changes of flavouring Herbs, some of which are quite as highly prized in salads as they are for culinary purposes.

In the smallest gardens, Mint, Parsley, Sage, and both Common and Lemon Thyme, must find a place. In gardens which have any pretension to supply the needs of a luxurious table there should be added Basil, Chives, Pot and Sweet Marjoram, Summer and Winter Savory, Sorrel, Tarragon, and others that may be in especial favour. Large gardens generally contain a plot, proportioned to demands, of all the varieties which follow.

Several of the most popular Herbs, such as Chives, Mint, Tarragon, and Lemon Thyme, are not grown from seed--at all events, those who venture on the pastime might employ their labour to greater advantage. But others, such as Basil, Borage, Chervil, Fennel, Marjoram, Marigold, Parsley, Savory, &c, are grown from seed, in some cases of necessity, and in others because it is the quicker and easier way of securing a crop.

Angelica and Mint flourish in moist soil, but the majority of aromatic Herbs succeed on land that is dry, poor, and somewhat sandy, rather than in the rich borders that usually prevail in the Kitchen Garden. Happily they are not very particular, but suns.h.i.+ne they must have for the secretion of their fragrant essences. A narrow border marked off in drills, and, if possible, sloping to the south, will answer admirably.

Thin the plants in good time, and the thinnings of those wanted in quant.i.ty may, if necessary, be transplanted. The soil must be kept free from weeds, and every variety be allowed sufficient s.p.a.ce for full development.

==Angelica== (=A. Archangelica=).--A native biennial which is not easily raised from seed treated in the ordinary way. Germination is always capricious, slow and irregular. It may be several months before the plants begin to appear. The best results are obtained by placing the seed in sand, kept moist for several weeks before sowing. The leaves and stalks are sometimes blanched and eaten as Celery, and are also boiled with meat and fish. Occasionally the tender stems and midribs are coated with candied sugar as a confection. Angelica was formerly supposed to possess great medicinal virtues, but its reputation as a remedy for poison and as a preventive of infectious diseases is not supported by the disciples of modern chemistry. The seeds are still used for flavouring liqueurs.

==Balm== (=Melissa officinalis=).--A perennial herb, which can be propagated by cuttings or grown as an annual from seed. An essential oil is distilled from the leaves, but they are chiefly used, when dried, for making tea for invalids, especially those suffering from fever. The plant has also been used for making Balm wine. Sow in May.

==Basil, Bush== (=Ocymum minimum=).--A dwarf-growing variety, used for the same purposes as the Sweet Basil. Sow in April.

==Basil, Sweet== (=Ocymum Basilic.u.m=).--A tender annual, originally obtained from India, and one of the most popular of the flavouring Herbs. Seeds should be sown in February or March in gentle heat. When large enough the seedlings must be p.r.i.c.ked off into boxes until they are ready for transferring to a rich border in June, or seed may be sown in the open ground during April and May. A s.p.a.ce of eight inches between the plants in the rows will suffice, but the rows should be at least a foot apart. The flower-stems must be cut as they rise, and be tied in bundles for winter use. This practice will prolong the life of the plant until late in the season. Many gardeners lift plants in September, pot them, and so maintain a supply of fresh green leaves until winter is far advanced.

==Borage== (=Borago officinalis=).--A native hardy plant, which thrives in poor, stony soil. The flowers are used for flavouring purposes, especially for claret-cup. Borage is also a great favourite with bee-masters. Sow in April or May in good loam, and thin to fifteen or eighteen inches apart. The rows should be from eighteen to twenty-four inches asunder, for the plant is tall, and strong in growth.

==Chervil, Curled== (=Anthriscus Cerefolium=).--Used for salads, garnis.h.i.+ng, and culinary purposes. To secure a regular supply of leaves small successional sowings are necessary from spring to autumn, and frequent watering in dry weather will prevent the plants from being spoiled by throwing up seed-stems. For winter use, sow in boxes kept in a warm temperature.

==Chives== (=Allium Schaenoprasum=).--A mild subst.i.tute for the Onion in salads and soups. The plant is a native of Britain, and will grow freely in any ordinary garden soil. Propagation is effected by division of the roots either in spring or autumn. The clumps should be cut regularly in succession whether wanted or not, with the object of maintaining a continuous growth of young and tender shoots. At intervals of four years it will be necessary to lift, divide, and replant the roots on fresh ground.

==Fennel== (=Faeniculum officinale=).--A hardy perennial which has been naturalised in some parts of this country. It is grown in gardens to furnish a supply of its elegant feathery foliage for garnis.h.i.+ng and for use in fish sauces. Occasionally the stems are blanched and eaten in the same way as Celery, and in the natural state they are boiled as a vegetable. The seeds are also employed for flavouring. Sow in drills in April and May, and thin the plants to fifteen inches apart.

==Finocchio, or Florence Fennel== (=Faeniculum dulce=, DC).--A sweet-tasting herb, very largely grown in the south of Italy, where it is eaten both in the natural state and when boiled. Sow in the open ground during spring or early summer, in rows about eighteen inches apart, and thin or transplant to six or nine inches. When the base begins to swell, earth up the plants in the same manner as Celery. If transplanted, pinch off the tips of the roots.

==h.o.r.ehound== (=Marrubium vulgare=).--A well-known medicinal herb, from which an extract is obtained for subduing irritating coughs. Sow in April or May, and thin the plants until they stand fifteen inches apart.

==Hyssop== (=Hyssopus officinalis=).--The leaves and young shoots are used as a pot-herb, and the leafy tops and flowers, when dried, are employed for medicinal purposes. Hyssop is also occasionally used as an edging plant. A dry soil and warm situation suit it. Sow in April, and thin the plants to a foot apart in the rows.

==Lavender== (=Lavandula=).--Universally known and valued for its perfume.

Although the plant is generally propagated from cuttings, it can easily be grown from seed sown in April or May. The plants attain a height of one or two feet, and the stems should not be cut until the flowers are expanded.

==Marigold, Pot== (=Calendula officinalis=).--Employed both in flower and vegetable gardens: in the former as a bedding annual, and in the latter that the flowers may be dried and stored for colouring and flavouring soups; also for distilling. In April or May sow the seed in drills one foot apart, and thin the plants to the same distance in the rows.

==Marjoram, Pot== (=Origanum Onites=).--One of the most familiar Herbs in British gardens. The aromatic leaves are used both green and when dried for flavouring. Strictly the plant is a perennial, but it is readily grown as an annual. Sow in February or March in gentle heat, and in the open ground a month later. The plants should be allowed a s.p.a.ce often inches or a foot each way.

==Marjoram, Sweet Knotted== (=Origanum Majorana=).--This plant is used for culinary purposes in the same way as the Pot Marjoram, and it is also regarded as a tonic and stomachic. The most satisfactory mode of cultivation is that of a half-hardy annual. Sow in March or April and allow each plant a square foot of ground.

==Mint== (=Mentha viridis=).--Known also as Spearmint. It must be grown from divisions. Between the delicacy of fresh young green leaves and those which have been dried with the utmost care there is so wide a difference that the practice of forcing from November to May is fully justified. This is easily accomplished by packing roots in a box and keeping them moist in a temperature of 60. Where this is impossible, stems must be cut, bunched, and hung in a cool store for use during winter and spring. Mint grows vigorously in damp soil, and the bed should have occasional attention, to prevent plants from extending beyond their proper boundary. To secure young and luxuriant growth a fresh plantation should be made annually in February or March. If allowed to occupy the same plot of land year after year the leaves become small and the stems wiry.

==Parsley== (=Carum Petroselinum=) will teach those who have eyes exactly how it should be grown. There will appear here and there in a garden stray or rogue Parsley plants. No matter how regularly the hoeing and weeding may be done, a stray Parsley plant will occasionally appear alone, perhaps in the midst of Lettuces, or Cauliflowers, or Onions.

When these rogues escape destruction they become superb plants, and the gardener sometimes leaves them to enjoy the conditions they have selected, and in which they evidently prosper. The lesson for the cultivator is, that Parsley should have plenty of room from the very first; and this lesson, we feel bound to say, cannot be too often enforced upon young gardeners, for they are apt to sow Parsley far more thickly than is wise, and to be injuriously slow and timid in thinning the crop when the plants are crowding one another.

Parsley, like many other good things, will grow almost anywhere and anyhow, but to make a handsome crop a deep, rich, moist soil is required. It attains to fine quality on a well-tilled clay, but the kindly loam that suits almost every vegetable is adapted to produce perfect Parsley, and every good garden should show a handsome sample, for beauty is the first required qualification. To keep the house fairly well supplied sowings should be made in February, May, and July. The first of these will be in gentle heat. When large enough p.r.i.c.k out the plants into boxes, or on to a mild hot-bed, and transfer to the open ground at the end of April, allowing each plant a s.p.a.ce of one foot each way. In the open, it is best to sow in lines one foot apart, and thin out first to three inches, and finally to six inches, the strongest of the seedlings being put out one foot apart. By following this plan sufficient supplies for a small household may be obtained from one annual sowing made in April. It should not be overlooked that Parsley is indispensable to exhibitors of vegetables, especially as a groundwork for collections, and due allowance for such calls must be made in fixing the number and extent of the sowings. When the plant pushes for seed it becomes useless, and had best be got rid of; but by planting at various times in different places a sufficiency may be expected to go through a second season without bolting, after which it will be necessary to root them out and consign them to the rubbish-heap. Parsley is often grown as an edging, but it is only in large gardens that this can be done advantageously, and then a very handsome edging is secured. In small gardens it is best to sow on a bed in lines one foot apart, and thin out first to three inches, and finally to six inches, the strongest of the thinnings being planted a foot apart, to last over as proposed above.