Being one of the smallest of the Savoys, it requires but a small space for its cultivation. If fifteen inches between the rows, and about the same distance in the rows, be allowed, the plants will have ample room for their full development.
Feather-stem Savoy.M'Int.
This curious and useful variety has been in existence for several years, and is said to be a cross between the Savoy and the Brussels Sprouts. It is what may be called a sprouting Savoy; producing numerous shoots, or sprouts, along the stem.
A sowing should be made the last of April, and another from the middle to the 20th of May, and the plants set out as soon as they are of suitable size, in the usual manner of Savoys and other winter greens.
Golden Savoy.
Early Yellow Savoy.M'Int.
A middle-sized, roundish, rather loose-headed variety; changing during the winter to a clear, bright yellow. The exterior leaves, at the time of harvesting, are erect, clasping, of a pale-green color, and coarsely but not prominently blistered on the surface; stalk short.
The Golden Savoy comes to the table early, hearts readily,is of very tender substance when cooked, and of excellent quality; though its peculiar color is objectionable to many.
It requires a space of about eighteen inches between the rows, and fifteen to eighteen inches between the plants in the rows.
Green Globe Savoy.
Green Curled Savoy. Large Green Savoy.
One of the best and one of the most familiar of the Savoys; having been long in cultivation, and become a standard sort. The head is of medium size, round, bluish or sea green on the outside, yellow towards the centre, and loosely formed. The interior leaves are fleshy and succulent, with large and prominent midribs,—the exterior leaves are round and large, of a glaucous or sea green color, and, in common with those of the head, thickly and distinctly blistered in the peculiar manner of the Savoys; stalk of medium height.
The variety possesses all the qualities of its class: the texture is fine, and the flavor mild and excellent. On account of its remarkably fleshy and tender character, the inner loose leaves about the head will be found good for the table, and to possess a flavor nearly as fine as the more central parts of the plant.
It is remarkably hardy, and attains its greatest perfection only late in the season, or under the influence of cool or frosty weather. As the plants develop much less rapidly than those of the Common Cabbage, the seed should be sown early. Transplant in rows two and a half or three feet apart, and allow a space of two feet and a half between the plants in the rows.
Long-headed Savoy.Vil.
Chou Milan à Tète Longue.
A comparatively small variety, with an oval, long, yellowish-green, but very compact head; leaves erect, inclining tobluish-green, long and narrow, revoluted on the borders, and finely fretted or blistered on the surface; stem rather high.
It is hardy and of excellent quality, but yields less than many other sorts. It is, however, a good kind for gardens of limited size, as it occupies little space, and cabbages well. The plants may be set eighteen inches apart in one direction by about fifteen inches in the opposite.
Marcelin Savoy.Thomp.
A new sort, allied to the Early Ulm, but growing somewhat larger. Though not so early, it is next to it in point of earliness; and, if both sorts are sown at the same time, the Marcelin will form a succession. It is a low grower; the leaves are dark-green, finely wrinkled and curled; the head is round, compact, and of excellent quality. When cut above the lower course of leaves, about four small heads, almost equal in delicacy to Brussels Sprouts, are generally formed. This sort is exceedingly hardy; and, on the whole, must be considered a valuable acquisition.
The plants should be set eighteen inches by twelve inches apart.
Tour's Savoy.
Dwarf Green Curled Savoy.M'Int.Pancalier de Tourraine.Vil.
Head small, loose, and irregular; leaves numerous, bright-green, rigid, concave or spoon-shaped; the nerves and ribs large, and the entire surface thickly and finely covered with the blister-like swellings peculiar to the Savoys.
It has some resemblance to the Early Dwarf Savoy; but is larger, less compact, and slower in its development.
A useful, hardy, smallish sort, adapted to small gardens; requiring only eighteen or twenty inches' space each way. Excellent for use before it becomes fully cabbaged.
Yellow Curled Savoy.Thomp.
Large Late Yellow Savoy. White Savoy.
Dwarf, middle-sized, round; leaves pale-green at first, but quite yellow in winter; the heart is not so compact as some, but of tender quality, and by many preferred, as it is much sweeter than the other kinds. It is later and hardier than the Yellow Savoys, before described.
Sea-kale is a native of the southern shores of Great Britain, and is also abundant on the seacoasts of the south of Europe. There is but one species cultivated, and this is perennial and perfectly hardy. The leaves are large, thick, oval or roundish, sometimes lobed on the borders, smooth, and of a peculiar bluish-green color; the stalk, when the plant is in flower, is solid and branching, and measures about four feet in height; the flowers, which are produced in groups, or clusters, are white, and have an odor very similar to that of honey. The seed is enclosed in a yellowish-brown shell, or pod, which, externally and internally, resembles a pit, or cobble, of the common cherry. About six hundred seeds, or pods, are contained in an ounce; and they retain their germinative powers three years. "They are large and light, and, when sold in the market, are often old, or imperfectly formed; but their quality is easily ascertained by cutting them through the middle: if sound, they will be found plump and solid." They are usually sown without being broken.
Preparation of the Ground, and Sowing.—The ground should be trenched to the depth of from a foot to two feet, according to the depth of the soil, and well enriched throughout. The seeds may be sown in April, where the plants are to remain; or they may be sown at the same season in a nursery-bed, and transplanted the following spring. They should be set or planted out in rows three feet apart, and eighteen inches apart in the rows.
Culture.—"After the piece is set, let the plants be kept very clean. The earth should be occasionally stirred, when the rains have run the surface together; and, when the plants come up, let them have their own way the first season. As the plants will blossom the second season if let alone, and the bearing of seed has a tendency to weaken every thing, take off the flower-buds as soon as they appear, and not allow the plants to seed. When the leaves begin to decay in autumn, clear them all off, and dig a complete trench between the rows, and earth up the ridges: that is, all the soil you take out must be laid on the plants, so as to pile or bank up eight inches above the crowns of the roots, thus forming a flat-topped bank a foot across; widening a little downwards, so that the edges shall not break away. In doing this, the piece is formed into alternate furrows and ridges; the plants being under the centre of the ridges.
"As the weather gets warm in the spring, these banks should be watered; and, when the surface is broken by the rising plant, remove the earth, and cut off the white shoots close to their base: for these shoots form the eatable portion; and, being blanched under ground, they are tender and white, and from six to eight inches long. The shoots should be cut as soon as they reach the surface; because, if the shoot comes through, the top gets purple, and the plants become strong-flavored. As all of the shoots will not appear at once, the bed should be looked over frequently, and a shoot cut whenever it has broken the surface of the soil; for, if not taken early, it soon becomes nearly worthless. In the process of cutting the shoots, the earth becomes gradually removed; and the tops of the plants, coming to the surfaceagain, put forth other shoots, which must be allowed to grow the remainder of the summer, only taking off the blossom-shoots as before. When, at the fall of the year, the leaves turn yellow, and decay, earth up again, after clearing the plants of their bad leaves and removing every weed. Before earthing up, fork the surface a little, just to break it up, that the earth may better take hold, and form a regular mass."—Glenny.
Pot-forcing and Blanching.—"The ground, once planted, is as good for pot-forcing as for any thing; except that, for pot-forcing, it is usual to plant three plants in a triangle, about nine inches apart. The plants are cleared when the leaves decay, and the ground is kept level instead of being earthed up. Pots and covers (called 'sea-kale pots') are placed over the plants, or patches of plants, and the cover (which goes on and off at pleasure) put on. These pots are of various sizes; usually from ten to fourteen inches in diameter, and from a foot to twenty inches in height. If proper sea-kale pots cannot be procured, large-sized flower-pots will answer as substitutes; the pots being put over the plants as they are wanted, generally a few at a time, so as to keep up a succession. Dung is placed all over them; or, if no dung can be had, leaves are used: and they ferment and give out heat as genial, but not so violent, nor do they command so much influence, as the dung. Some may be placed on in February, and some in March. The dung is removed from the top to admit of seeing if the plant is started; and, by timely examination, it is easily seen when the plant is ready for use. The shoots are as white, when thus treated, as when grown by the other method, because of the total darkness that prevails while they are covered; but there is more air in the empty pots than there possibly could be in the solid earth, and it is considered that the vegetable is not so tender in consequence. However, the greater bulk of Sea-kale is so produced."—Glenny.
Taking the Crop.—"The blanched sprouts should be cut when they are from three to six inches in length, and while stiff, crisp, and compact. They should not be left till they are drawn up so as to bend, or hang down. The soil or other material used for excluding the light should be carefully removed, so as to expose the stem of the sprout; and the latter should be cut just below the base of the petioles or leaf-stem, and just enough to keep these attached."—Thomp.
The Sea-kale season continues about six weeks. "Cutting too much will finally destroy the plants. With one good cutting the cultivator should be satisfied, and should avoid the practice of covering and cutting a second time. The proper way is to cut the large, fine shoots, and leave the smaller ones that come afterwards to grow stronger during the summer."
Use.—"The young shoots and stalks, when from the length of three to nine inches, are the parts used. These, however, unless blanched, are no better than the coarser kinds of Borecole; but, when blanched, they become exceedingly delicate, and are much prized. The ribs of the leaves, even after they are nearly fully developed, are sometimes used; being peeled and eaten as asparagus. In either state, they are tied up in small bundles, boiled, and served as cauliflowers."—M'Int.
To obtain Seed.—"Select some strong plants, and allow them to take their natural growth, without cutting off their crowns, or blanching. When the seed is ripe, collect the pods, dry them, and put them into open canvas-bags. The seeds keep best in the pods."—Thomp.
Amaranthus. Black Nightshade. Leaf-beet, or Swiss Chard. Malabar Nightshade. Nettle. New-Zealand Spinach. Orach. Patience Dock. Quinoa. Sea-beet. Shepherd's Purse. Sorrel. Spinach. Wild or Perennial Spinach.
A hardy, annual plant, introduced from China; stem three feet in height, much branched, and generally stained with red; leaves variegated with green and red, long, and sharply pointed; the leaf-stems and nerves are red; the flowers, which are produced in axillary spikes, are greenish, and without beauty; the seeds are small, black, smooth, and shining,—twenty-three thousand are contained in an ounce, and they retain their power of germination four or five years.
Soil and Cultivation.—Any good garden-soil is adapted to the growth of the Amaranthus. Before sowing, the ground should be thoroughly pulverized, and the surface made smooth and even. The seed may be sown in April, or at any time during the month of May. It should be sown in very shallow drills, fourteen to sixteen inches apart, and covered with fine, moist earth. When the plants are two inches high, thin to five or six inches apart, and cultivate in the usual manner. They will yield abundantly during most of the summer.
Use.—The leaves are used in the manner of Spinach, and resemble it in taste.
Varieties.—
Early Amaranthus.
Amarante Mirza.Vil.
This plant is a native of the East Indies; and in height, color, and general habit, resembles the Chinese Amaranthus. It is, however, somewhat earlier, and ripens its seed perfectly in climates where the Chinese almost invariably fails. Its uses, and mode of cultivation, are the same.
Hantsi Shanghai Amaranthus.
Amarante Hantsi Shanghai.Vil.
Introduced from China by Mr. Fortune, and disseminated by the London Horticultural Society. It differs little from the preceding species; and is cultivated in the same manner, and used for the same purposes. Annual.
An unattractive, annual plant, growing spontaneously as a weed among rubbish, in rich, waste places. Its stem is from two to three feet high, hairy and branching; the leaves are oval, angular, sinuate, and bluntly toothed; the flowers are white, in drooping clusters, and are succeeded by black, spherical berries, of the size of a small pea; the seeds are small, lens-shaped, pale yellow, and retain their vitality five years,—twenty-three thousand are contained in an ounce.
Propagation and Culture.—It is raised from seed, which may be sown in April or May, or in autumn. Sow in shallowdrills fifteen or eighteen inches apart, and thin to six or eight inches in the drills; afterwards keep the soil loose, and free from weeds, in the usual manner.
Use.—The French, according to Vilmorin, eat the leaves in the manner of Spinach; while Dr. Bigelow asserts that it has the aspect and reputation of a poisonous plant.
On the authority of American botanists, it was introduced into this country from Europe. By European botanists, it is described as a plant of American origin.
The Leaf-beet is a native of the seacoasts of Spain and Portugal. It is a biennial plant, and is cultivated for its leaves and leaf-stalks. The roots are much branched or divided, hard, fibrous, and unfit for use.
Propagation and Cultivation.—It is propagated, like other beets, from seed sown annually, and will thrive in any good garden soil. The sowing may be made at any time in April or May, in drills eighteen inches apart, and an inch and a half deep. "When the plants are a few inches high, so that those likely to make the best growth can be distinguished, they should be thinned out to nine inches or a foot apart, according to the richness of the soil; more room being allowed in rich ground. Some, however, should be left at half that distance, to make up by transplanting any vacancies that may occur. The ground should be kept clean, and occasionally stirred between the rows; taking care not to injure the roots. In dry weather, plenty of water should be given to promote the succulence of the leaves."—Thomp.
Taking the Crop.—"The largest and fullest-grown leaves should be gathered first; others will follow. If grown forSpinach, the leaves should be rinsed in clean water, and afterwards placed in a basket to drain dry; if for Chard, or for the leaf-stalks and veins, these should be carefully preserved, and the entire leaves tied up in bundles of six or eight in each."—M'Int.
Seed.—During the first season, select a few vigorous plants, and allow them to grow unplucked. Just before the closing-up of the ground in autumn, take up the roots; and, after removing the tops an inch above the crown, pack them in dry sand in the cellar. The following spring, as soon as the ground is in working order, set them out with the crowns level with the surface of the ground, and about two feet and a half apart. As the plants increase in height, tie them to stakes, to prevent injury from wind; and in August, when the seed is ripe, cut off the stems near the ground, and spread them entire, in an airy situation, till they are sufficiently dried for threshing out.
The seed, or fruit, has the appearance peculiar to the family; although those of the different varieties, like the seeds of the Red Beet, vary somewhat in size, and shade of color.
An ounce of seed will sow a hundred feet of drill, or be sufficient for a nursery-bed of fifty square feet.
Use.—"This species of Beet—for, botanically considered, it is a distinct species fromBeta vulgaris, the Common or Red Beet—is cultivated exclusively for its leaves; whereas the Red Beet is grown for its roots. These leaves are boiled like Spinach, and also put into soups. The midribs and stalks, which are separated from the lamina of the leaf, are stewed and eaten like Asparagus, under the name of "Chard." As a spinaceous plant, the White Beet might be grown to great advantage in the vegetable garden, as it affords leaves fit for use during the whole summer."—M'Int.
The thin part of the leaves is sometimes put into soups, together with sorrel, to correct the acidity of the latter.
The varieties are as follow:—
Green or Common Leaf-Beet.
Stalks and leaves large, green; the roots are tough and fibrous, and measure little more than an inch in diameter; leaves tender, and of good quality.
If a sowing be made as soon in spring as the frost will permit, another in June, and a third the last of July, they will afford a constant supply of tender greens, nearly or quite equal to Spinach. For this purpose, the rows need be but a foot apart.
Large-Ribbed Curled.
Curled Leaf-beet.
Stalks white; leaves pale yellowish-green, with broad mid-ribs, large nerves, and a blistered surface like some of the Savoys. It may be grown as a substitute for Spinach, in the manner directed for the Common or Green-leaved variety.
Large-Ribbed Scarlet Brazilian.
Red Stalk Leaf-beet. Poirée à Carde rouge.Vil.
Leaf-stalks bright purplish-red; leaves green, blistered on the surface; nerves purplish-red. A beautiful sort, remarkable for the rich and brilliant color of the stems, and nerves of the leaves.
Large-Ribbed Yellow Brazilian.
Yellow-stalked Leaf-beet. Poirée à Carde jaune.Vil.
A variety with bright-yellow leaf-stalks and yellowish leaves. The nerves of the leaves are yellow, like the leaf-stalks. The color is peculiarly rich and clear; and the stalks are quite attractive, and even ornamental. Quality tender and good.
Silver-Leaf Beet.
Great White-leaf Beet. Swiss Chard. Sea-kale Beet. Large-ribbed Silver-leaf Beet.
Stalks very large; leaves of medium size, erect, with strong, white ribs and veins. The leaf-stalks and nerves are cooked and served like Asparagus, and somewhat resemble it in texture and flavor. It is considered the best of the Leaf-beets.
From the East Indies. Though a biennial plant, in cultivation it is generally treated as an annual. Stem five feet and upwards in length, slender, climbing; leaves alternate, oval, entire on the borders, green and fleshy; flowers in clusters, small, greenish; seeds round, with portions of the pulp usually adhering,—eleven to twelve hundred weighing an ounce. They retain their vitality three years.
Large-Leaved Chinese Malabar Nightshade.
Large-leaved Malabar Spinach. Baselle à Très Large Feuille de Chine.Vil.Basella cordifolia.
A Chinese species, more vigorous and much stronger in its general habit than the Red or the White. Leaves as large as those of Lettuce,—green, round, very thick, and fleshy; flowers small, greenish; seeds round, nearly of the same form and color as those of the White variety, but rather larger.
The species is slow in developing its flower-stem, and the best for cultivation.
RED MALABAR NIGHTSHADE.
Red Malabar Spinach. Baselle Rouge.Vil.Basella rubra.
From China. Properly a biennial plant, but, like the White species, usually cultivated as an annual. It is distinguished from the last named by its color; the whole plant being stained or tinted with purplish red. In the size and color of the seeds, and general habit of the plant, there are no marks of distinction, when compared with the White.
Propagation and Cultivation.—All of the species are easily grown from seeds; which may be sown in a hot-bed in March, or in the open ground in May. They take root readily when transplanted; and may be grown in rows like the taller descriptions of pease, or in hills like running beans. Wherever grown, they require a trellis, or some kind of support; otherwise the plants will twist themselves about other plants, or whatever objects may be contiguous. All are comparatively tender, and thrive best, and yield the most produce, in the summer months.
Use.—The leaves, which are put forth in great profusion, are used in the form of Spinach. The juice of the fruit affords a beautiful but not permanent purple color.
The Common Nettle is a hardy, herbaceous perennial, growing naturally and abundantly by waysides and in waste places, "but is seldom seen where the hand of man has not been at work; and may, therefore, be considered a sort of domestic plant." It has an erect, branching, four-sided stem, from three to five feet in height; the leaves are opposite, heart-shaped at the base, toothed on the borders, and thicklyset with small, stinging, hair-like bristles; the flowers are produced in July and August, and are small, green, and without beauty; the seeds are very small, and are produced in great abundance,—a single plant sometimes yielding nearly a hundred thousand.
Propagation and Culture.—The Nettle will thrive in almost any soil or situation. Though it may be propagated from seeds, it is generally increased by a division of the roots, which may be made in spring or autumn. These should be set in rows two feet apart, and a foot apart in the rows.
Use.—"Early in April, the tops will be found to have pushed three or four inches, furnished with tender leaves. In Scotland, Poland, and Germany, these are gathered, as a pot-herb for soups or for dishes, like Spinach; and their peculiar flavor is by many much esteemed. No plant is better adapted for forcing; and, in winter or spring, it may be made to form an excellent substitute for Cabbage, Coleworts, or Spinach. Collect the creeping roots, and plant them either on a hot-bed or in pots to be placed in the forcing-house, and they will soon send up an abundance of tender tops: these, if desired, may be blanched by covering with other pots. If planted close to a flue in the vinery, they will produce excellent nettle-kale or nettle-spinach in January and February."
Lawson states that "the common Nettle has long been known as affording a large proportion of fibre, which has not only been made into ropes and cordage, but also into sewing-thread, and beautiful, white, linen-like cloth of very superior quality. It does not, however, appear that its cultivation for this purpose has ever been fairly attempted. The fibre is easily separated from other parts of the stalk, without their undergoing the processes of watering and bleaching; although, by such, the labor necessary for that purpose is considerably lessened. Like those of many other common plants, the superior merits of this generally accounted troublesome weed have hitherto been much overlooked."
This plant, botanically considered, is quite distinct from the common garden Spinach; varying essentially in its foliage, flowers, seeds, and general habit.
It is a hardy annual. The leaves are of a fine green color, large and broad, and remarkably thick and fleshy; the branches are numerous, round, succulent, pale-green, thick and strong,—the stalks recline upon the ground for a large proportion of their length, but are erect at the extremities; the flowers are produced in the axils of the leaves, are small, green, and, except that they show their yellow anthers when they expand, are quite inconspicuous; the fruit is of a dingy-brown color, three-eighths of an inch deep, three-eighths of an inch in diameter at the top or broadest part, hard and wood-like in texture, rude in form, but somewhat urn-shaped, with four or five horn-like points at the top. Three hundred and twenty-five of these fruits are contained in an ounce; and they are generally sold and recognized as the seeds. They are, however, really the fruit; six or eight of the true seeds being contained in each. They retain their germinative powers five years.
Propagation and Culture.—It is always raised from seed, which may be sown in the open ground from April to July. Select a rich, moist soil, pulverize it well, and rake the surface smooth. Make the drills three feet apart, and an inch and a half or two inches deep; and sow the seed thinly, or so as to secure a plant for each foot of row. In five or six weeks from the planting, the branches will have grown sufficiently to allow the gathering of the leaves for use. If the season should be very dry, the plants will require watering. They grow vigorously, and, in good soil, will extend, before the end of the season, three feet in each direction.
Gathering.—"The young leaves must be pinched or cut from the branches; taking care not to injure the ends, or leading shoots. These shoots, with the smaller ones that will spring out of the stalks at the points where the leaves have been gathered, will produce a supply until a late period in the season; for the plants are sufficiently hardy to withstand the effects of light frosts without essential injury.
"Its superiority over the Common Spinach consists in the fact, that it grows luxuriantly, and produces leaves of the greatest succulency, in the hottest weather."
Anderson, one of its first cultivators, had but nine plants, which furnished a gathering for the table every other day from the middle of June. A bed of a dozen healthy plants will afford a daily supply for the table of a large family.
Seed.—To raise seed, leave two or three plants in the poorest soil of the garden, without cutting the leaves. The seeds will ripen successively, and should be gathered as they mature.
Use.—It is cooked and served in the same manner as Common Spinach.
There are no described varieties.
Orach is a hardy, annual plant, with an erect, branching stem, varying in height from two to four feet, according to the variety. The leaves are variously shaped, tut somewhat oblong, comparatively thin in texture, and slightly acid to the taste; the flowers are small and obscure, greenish or reddish, corresponding in a degree with the color of the foliage of the plant; the seeds are small, black, and surrounded with a thin, pale-yellow membrane,—they retain their vitality three years.
Soil and Culture.—It is raised from seed sown annually. As its excellence depends on the size and succulent character of the leaves, Orach is always best when grown in a rich, deep, and moist soil. The first sowing may be made as soon in spring as the ground is in proper condition; afterwards, for a succession, sowings may be made, at intervals of two weeks, until June.
When the ground has been thoroughly dug over, and the surface made fine and smooth, sow the seed in drills eighteen inches or two feet apart, and cover three-fourths of an inch deep. When the young plants are two or three inches high, thin them to ten or twelve inches apart, and cultivate in the usual manner. Orach is sometimes transplanted, but generally succeeds best when sown where the plants are to remain. In dry, arid soil, it is comparatively worthless.
To raise Seed.—Leave a few of the best plants without cutting, and they will afford a plentiful supply of seeds in September.
Use.—Orach is rarely found in the vegetable gardens of this country. The leaves have a pleasant, slightly acid taste, and, with the tender stalks, are used boiled in the same manner as Spinach or Sorrel, and are often mixed with the latter to reduce the acidity. "The stalks are good only while the plants are young; but the larger leaves may be picked off in succession throughout the season, leaving the stalks and smaller leaves untouched, by which the latter will increase in size. The Orach thus procured is very tender, and much esteemed."
A few plants will afford an abundant supply.
Varieties.—
Green Orach.Trans.
Dark-green Orach. Deep-green Orach.Mill.
The leaves of this variety are of a dark, grass-green color, broad, much wrinkled, slightly toothed, and bluntly pointed;the stalk of the plant and the leaf-stems are strong and sturdy, and of the same color as the leaves. It is the lowest growing of all the varieties.
Lurid Orach.Trans.
Pale-red Orach.
Leaves pale-purple, tinged with dark-green,—the under surface light-purple, with green veins, slightly wrinkled, terminating rather pointedly, and toothed on the borders only toward the base, which forms two acute angles; the stalk of the plant and the stems of the leaves are bright-red, slightly streaked with white between the furrows,—height three feet and upwards.
Purple Orach.Trans.
Dark-purple Orach.
Plant from three to four feet in height; leaves dull, dark-purple, more wrinkled and more deeply toothed than those of any other variety. They terminate somewhat obtusely, and form two acute angles at the base. The stalk of the plant and the stems of the leaves are deep-red, and slightly furrowed. The leaves change to green when boiled.
Red Orach.Trans.
Dark-red Orach. Bon Jardinier.
Leaves oblong-heart-shaped, somewhat wrinkled, and slightly toothed on the margin: the upper surface is very dark, inclining to a dingy purple; the under surface is of a much brighter color. The stems are deep-red and slightly furrowed; height three feet and upwards.
This is an earlier but a less vigorous sort than the White. The leaves of this variety, as also those of most of the colored sorts, change to green in boiling.
Red-Stalked Green Orach.Trans.
Leaves dark-green, tinged with dull-brown, much wrinkled, toothed, somewhat curled, terminating rather obtusely, and forming two acute angles at the base; the stalk and the stems of the leaves are deep-red, and slightly furrowed; the veins are very prominent. It is of tall growth.
Red-Stalked White Orach.Trans.
Purple-bordered Green Orach.Miller.
Leaves somewhat heart-shaped, of a yellowish-green, tinged with brown. Their margin is stained with purple, and a little dentated or toothed in some cases, but not in all. The stalk and the stems of the leaves are of a palish-red, and are slightly furrowed, as well as streaked with pale-white between the furrows. The plant is of dwarfish growth.
White Orach.Trans.
Pale-green Orache.Neill.White French Spinach. Yellow Orach.
Leaves pale-green or yellowish-green, much wrinkled, with long, tapering points, strongly cut in the form of teeth towards the base, which forms two acute angles; the stalk of the plant and the stems of the leaves are of the same color as the foliage. It is comparatively of low growth.
This plant is a native of the south of Europe. It is a hardy perennial, and, when fully grown, from four to five feet in height. The leaves are large, long, broad, pointed; theleaf-stems are red; the flowers are numerous, small, axillary, and of a whitish-green color,—they are put forth in June and July, and the seeds ripen in August. The latter are triangular, of a pale-brownish color, and will keep three years.
Soil and Cultivation.—"The plant will grow well in almost any soil, but best in one that is rich and rather moist. It may easily be raised from seed sown in spring, in drills eighteen inches asunder; afterwards thinning out the young plants to a foot apart in the rows. It may also be sown broadcast in a seed-bed, and planted out; or the roots may be divided, and set at the above distances.
"The plants should not be allowed to run up to flower, but should be cut over several times in the course of the season, to induce them to throw out young leaves in succession, and to prevent seed from being ripened, and scattered about in all directions; for, when this takes place, the plant becomes a troublesome weed."—Thomp.
It is perfectly hardy, and, if cut over regularly, will continue healthy and productive for several years. In the vicinity of gardens where it has been cultivated, it is frequently found growing spontaneously.
Use.—"The leaves were formerly much used as Spinach; and are still eaten in some parts of France, where they are also employed in the early part of the season as a substitute for Sorrel; being produced several days sooner than the leaves of that plant."—Thomp.
Its present neglect may arise from a want of the knowledge of the proper method of using it. The leaves are put forth quite early in spring. They should be cut while they are young and tender, and about a fourth part of Common Sorrel mixed with them. In this way, Patience Dock is much used in Sweden, and may be recommended as forming an excellent spinach dish.
An annual plant from Mexico or Peru. Its stem is five or six feet in height, erect and branching; the leaves are triangular, obtusely toothed on the borders, pale-green, mealy while young, and comparatively smooth when old; flowers whitish, very small, produced in compact clusters; seeds small, yellowish-white, round, a little flattened, about a line in diameter, and, on a cursory glance, might be mistaken for those of millet; they retain their vegetative powers three years; about twelve thousand are contained in an ounce.
Sowing and Cultivation.—It is propagated from seeds which are sown in April or May, in shallow drills three feet apart. As the seedlings increase in size, they are gradually thinned to a foot apart in the rows. The seeds ripen in September. In good soil, the plants grow vigorously, and produce seeds and foliage in great abundance.
Use.—The leaves are used as Spinach or Sorrel, or as greens. In some places, the seeds are employed as a substitute for corn or wheat in the making of bread, and are also raised for feeding poultry.
Varieties.—
Black-Seeded Quinoa.
The stalks of this variety are more slender, and the leaves smaller, than those of the White-seeded. The plant is also stained with brownish-red in all its parts. Seeds small, grayish-black.
It is sown, and in all respects treated, like the White. The seeds and leaves are used in the same manner.
Red-Seeded Quinoa.Law.
Chenopodium sp.
This variety, or perhaps, more properly, species, is quite distinct from the White-seeded. It grows to the height of six or eight feet, and even more, with numerous long, spreading branches. The leaves are more succulent than those of the last named, and are produced in greater abundance. When sown at the same time, it ripens its seeds nearly a month later.
Its foliage and seeds are used for the same purposes as the White. Sow in rows three feet apart, and thin to fifteen inches in the rows.
The Sea-beet is a hardy, perennial plant. The roots are not eaten; but the leaves, for which it is cultivated, are an excellent substitute for Spinach, and are even preferred by many to that delicate vegetable. If planted in good soil, it will continue to supply the table with leaves for many years. The readiest method of increasing the plants is by seeds; but they may be multiplied to a small extent by dividing the roots.
The early-produced leaves are the best, and these are fit for use from May until the plants begin to run to flower; but they may be continued in perfection through the whole summer and autumn by cutting off the flower-stems as they arise, and thus preventing the blossoming.
There are two varieties:—
English Sea-Beet.
The English Sea-beet is a dwarfish, spreading or trailing plant, with numerous angular, leafy branches. The lowerleaves are ovate, three or four inches in length, dark-green, waved on the margin, and of thick, fleshy texture; the upper leaves are smaller, and nearly sessile.
Sow in April or May, in rows sixteen or eighteen inches apart, and an inch in depth; thin to twelve inches in the rows. The leaves should not be cut from seedling plants during the first season, or until the roots are well established.
Irish Sea-Beet.
This differs from the preceding variety in the greater size of its leaves, which are also of a paler green: the stems are not so numerous, and it appears to be earlier in running to flower. The external differences are, however, trifling; but the flavor of this, when dressed, is far superior to that of the last named.
It requires the same treatment in cultivation as the English Sea-beet.
A hardy, annual plant, growing naturally and abundantly about gardens, roadsides, and in waste places. The root-leaves spread out from a common centre, are somewhat recumbent, pinnatifid-toothed, and, in good soil, attain a length of eight or ten inches; the stem-leaves are oval, arrow-shaped at the base, and rest closely upon the stalk. When in blossom, the plant is from twelve to fifteen inches in height; the flowers are small, white, and four-petaled; the seeds are small, of a reddish-brown color, and retain their vitality five years.
Propagation and Cultivation.—It is easily raised from seed, which should be sown in May, where the plants are toremain. Sow in shallow drills twelve or fourteen inches apart, and cover with fine mould. Thin the young plants to four inches asunder, and treat the growing crop in the usual manner during the summer. Late in autumn, cover the bed with coarse stable-litter, and remove it the last of February. In March and April, the plants will be ready for the table.
Use.—It is used in the manner of Spinach. "When boiled, the taste approaches that of the Cabbage, but is softer and milder. The plant varies wonderfully in size, and succulence of leaves, according to the nature and state of the soil where it grows. Those from the gardens and highly cultivated spots near Philadelphia come to a remarkable size, and succulence of leaf. It may be easily bleached by the common method; and, in that state, would be a valuable addition to our list of delicate culinary vegetables."
In April and May it may be gathered, growing spontaneously about cultivated lands; and, though not so excellent as the cultivated plants, will yet be found of good quality.
Sorrel is a hardy perennial. The species, as well as varieties, differ to a considerable extent in height and general habit; yet their uses and culture are nearly alike.
Soil and Cultivation.—All of the sorts thrive best in rich, moist soil; but may be grown in almost any soil or situation. The seeds are sown in April or May, in drills fifteen or eighteen inches apart, and covered half an inch in depth. The young plants should be thinned to twelve inches apart; and, in July and August, the leaves will be sufficiently large for gathering.
The varieties are propagated by dividing the roots in April or May; and this method must be adopted in propagating thediœcious kinds, when male plants are required. "The best plants, however, are obtained from seed; but the varieties, when sown, are liable to return to their original type. All the care necessary is to hoe the ground between the rows, when needed to fork it over in spring and autumn, and to take up the plants, divide and reset them every three or four years, or less frequently, if they are growing vigorously and produce full-sized leaves."
All of the sorts, whether produced from seeds or by parting the roots, will send up a flower-stalk in summer; and this it is necessary to cut out when first developed, in order to render the leaves larger and more tender.
The plants will require no special protection or care during the winter; though a slight covering of strawy, stable litter may be applied after the forking-over of the bed in the autumn, just before the closing-up of the ground.
Use.—It enters into most of the soups and sauces for which French cookery is so famed, and they preserve it in quantities for winter use. It forms as prominent an article in the markets of Paris as does Spinach in those of this country; and it has been asserted, that, amongst all the recent additions to our list of esculent plants, "we have not one so wholesome, so easy of cultivation, or one that would add so much to the sanitary condition of the community, particularly of that class who live much upon salt provisions."
The species and varieties are as follow:—
Alpine Sorrel.
Oseille des Neiges.Vil.Rumex nivalis.
A new, perennial species, found upon the Alps, near the line of perpetual snow. The root-leaves are somewhat heart-shaped, thick, and fleshy; stem simple, with verticillate branches; flower diœcious.
It is one of the earliest as well as the hardiest of the species, propagates more readily than Alpine plants in general, and is said to compare favorably in quality with the Mountain Sorrel or Patience Dock.
Common Sorrel.
R. acetosa.
This is a hardy perennial, and, when fully grown, is about two feet in height. The flowers—which are small, very numerous, and of a reddish color—are diœcious, the fertile and barren blossoms being produced on separate plants; the seeds are small, triangular, smooth, of a brownish color, and retain their germinative properties two years. An ounce contains nearly thirty thousand seeds.
Of the Common Sorrel, there are five varieties, as follow:—
Belleville Sorrel.
Broad-leaved. Oseille Large de Belleville.Vil.
Leaves ten or twelve inches long by six inches in diameter; leaf-stems red at the base. Compared with the Common Garden Sorrel, the leaves are larger and less acid.
The variety is considered much superior to the last-named sort, and is the kind usually grown by market-gardeners in the vicinity of Paris.
It should be planted in rows eighteen inches apart, and the plants thinned to a foot apart in the rows.
Blistered-Leaf Sorrel.Trans.
Radical leaves nine inches long, four inches wide, oval-hastate or halberd-shaped, growing on long footstalks. The upper leaves are more blistered than those attached to the root; the flower-stems are short. The principal differencebetween this variety and the Common, or Broad-leaved, consists in its blistered foliage.
It is slow in the development of its flower-stem, and consequently remains longer in season for use. The leaves are only slightly acid in comparison with those of the Common Sorrel. It is a perennial, and must be increased by a division of its roots; for being only a variety, and not permanently established, seedlings from it frequently return to the Belleville, from whence it sprung.
Fervent's New Large Sorrel.
Oseille de Fervent.Vil.
An excellent sort, with large, yellowish-green, blistered leaves and red leaf-stems. It is comparatively hardy, puts forth its leaves early, and produces abundantly.
The rows should be eighteen inches apart.
Green or Common Garden Sorrel.
Root-leaves large, halberd-shaped, and supported on stems six inches in length. The upper leaves are small, narrow, sessile, and clasping. A hardy sort; but, on account of its greater acidity, not so highly esteemed as the Belleville.
Sow in rows fifteen inches apart, and thin to eight or ten inches in the rows.
Sarcelle Blond Sorrel.
Blond de Sarcelle.Vil.
This is a sub-variety of the Belleville, with longer and narrower leaves and paler leaf-stems. It puts forth its leaves earlier in the season than the Common Sorrel, and is of excellent quality. The seed rarely produces the variety in its purity, and it is generally propagated by dividing the roots.
Round-Leaved on French Sorrel.Thomp.
Roman Sorrel. Oseille rond.Vil.R. scutatus.
This is a hardy perennial, a native of France and Switzerland. Its stem is trailing, and from twelve to eighteen inches in height or length; the leaves vary in form, but are usually roundish-heart-shaped or halberd-shaped, smooth, glaucous, and entire on the borders; the flowers are hermaphrodite, yellowish; the leaves are more acid than those of the varieties of the preceding species, and for this reason are preferred by many.
The variety is hardy and productive, but not much cultivated.
It requires eighteen inches' space between the rows, and a foot in the rows. There is but one variety.
Mountain Sorrel.
Oseille verge.Vil.R. montanus.
The leaves of this variety are large, oblong, of thin texture, and of a pale-green color; the root-leaves are numerous, about nine inches long and four inches wide, slightly blistered. It is later than the Common Garden Sorrel in running to flower; and is generally propagated by dividing the roots, but may also be raised from seeds. The leaves are remarkable for their acidity.
This is theRumex montanusof modern botanists, though formerly considered as a variety ofR. acetosa.
Blistered-Leaved Mountain Sorrel.
This variety is distinguished from the Green Mountain Sorrel by its larger, more blistered, and thinner leaves. The leaf-stems are also longer, and, as well as the nerves and the under surface of the leaf, finely spotted with red. It starts early in spring, and is slow in running up to flower.
Green Mountain Sorrel.
This is an improved variety of the Mountain Sorrel, and preferable to any other, from the greater size and abundance of its leaves, which possess much acidity. It is also late in running to flower.
The leaves are large, numerous, ovate-sagittate, from ten to eleven inches long, and nearly five inches in width; the radical leaves are slightly blistered, and of a dark, shining green color. It can only be propagated by dividing the roots.
The plants require a space of eighteen inches between the rows, and a foot from plant to plant in the rows.
Spinach is a hardy annual, of Asiatic origin. When in flower, the plant is from two to three feet in height; the stem is erect, furrowed, hollow, and branching; the leaves are smooth, succulent, and oval-oblong or halberd-shaped,—the form varying in the different varieties. The fertile and barren flowers are produced on separate plants,—the former in groups, close to the stalk at every joint; the latter in long, terminal bunches, or clusters. The seeds vary in a remarkable degree in their form and general appearance; those of some of the kinds being round and smooth, while others are angular and prickly: they retain their vitality five years. An ounce contains nearly twenty-four hundred of the prickly seeds, and about twenty-seven hundred of the round or smooth.
Soil and Cultivation.—Spinach is best developed, and most tender and succulent, when grown in rich soil. For the winter sorts, the soil can hardly be made too rich.
It is always raised from seeds, which are sown in drills twelve or fourteen inches apart, and three-fourths of an inch in depth. The seeds are sometimes sown broadcast; but the drill method is preferable, not only because the crop can be cultivated with greater facility, but the produce is more conveniently gathered. For a succession, a few seeds of the summer varieties may be sown, at intervals of a fortnight, from April till August.
Taking the Crop.—"When the leaves are two or three inches broad, they will be fit for gathering. This is done either by cutting them up with a knife wholly to the bottom, drawing and clearing them out by the root, or only cropping the large outer leaves; the root and heart remaining to shoot out again. Either method can be adopted, according to the season or other circumstances."—Rogers.
To raise Seed.—Spinach seeds abundantly; and a few of the fertile plants, with one or two of the infertile, will yield all that will be required for a garden of ordinary size. Seeds of the winter sorts should be saved from autumn sowings, and from plants that have survived the winter.
Use.—The leaves and young stems are the only parts of the plant used. They are often boiled and served alone; and sometimes, with the addition of sorrel-leaves, are used in soups, and eaten with almost every description of meat. "The expressed juice is often employed by cooks and confectioners for giving a green color to made dishes. When eaten freely, it is mildly laxative, diuretic, and cooling. Of itself, it affords little nourishment. It should be boiled without the addition of water, beyond what hangs to the leaves in rinsing them; and, when cooked, the moisture which naturally comes from the leaves should be pressed out before being sent to the table. The young leaves were at one period used as a salad."—M'Int.
Varieties.—
Flanders Spinach.Trans.
This is a winter Spinach, and is considered superior to the Prickly or Common Winter Spinach, which is in general cultivation during the winter season in our gardens. It is equally hardy, perhaps hardier.
The leaves are doubly hastate or halberd shaped, and somewhat wrinkled: the lower ones measure from twelve to fourteen inches in length, and from six to eight in breadth. They are not only larger, but thicker and more succulent, than those of the Prickly Spinach. The whole plant grows more bushy, and produces a greater number of leaves from each root; and it is sometimes later in running to seed. The seeds are like those of the Round or Summer Spinach, but larger: they are destitute of the prickles which distinguish the seeds of the Common Winter Spinach.
For winter use, sow at the time directed for sowing the Large Prickly-seeded, but allow more space between the rows than for that variety; subsequent culture, and treatment during the winter, the same as the Prickly-seeded.
Large Prickly-Seeded Spinach.
Large Winter Spinach. Epinard d'Angleterre.Vil.
Leaves comparatively large, rounded at the ends, thick and succulent. In foliage and general character, it is similar to some of the round-seeded varieties; but is much hardier, and slower in running to seed. It is commonly known as "Winter Spinach," and principally cultivated for use during this portion of the year. The seeds are planted towards the last of August, in drills a foot apart, and nearly an inch in depth. When well up, the plants should be thinned to four or five inches apart in the drills; and, if the weather is favorable, they will be stocky and vigorous at the approach of severe weather. Before the closing-up of the ground,lay strips of joist or other like material between the rows, cover all over with clean straw, and keep the bed thus protected until the approach of spring or the crop has been gathered for use.
Lettuce-Leaved Spinach.
Epinard à Feuille de Laitue.Vil.Epinard Gaudry.
Leaves very large, on short stems, rounded, deep-green, with a bluish tinge, less erect than those of the other varieties, often blistered on the surface, and of thick substance. It is neither so early nor so hardy as some others; but it is slow in the development of its flower-stalk, and there are few kinds more productive or of better quality. The seeds are round and smooth. For a succession, a sowing should be made at intervals of two weeks.
"A variety called 'Gaudry,' if not identical, is very similar to this."
Sorrel-Leaved Spinach.
Leaves of medium size, halberd-formed, deep-green, thick, and fleshy. A hardy and productive sort, similar to the Yellow or White Sorrel-leaved, but differing in the deeper color of its stalks and leaves.
Summer or Round-Leaved Spinach.
Round Dutch. Epinard de Hollande.Vil.
Leaves large, thick, and fleshy, rounded at the ends, and entire, or nearly entire, on the borders.
This variety is generally grown for summer use; but it soon runs to seed, particularly in warm and dry weather. Where a constant supply is required, a sowing should be made every fortnight, commencing as early in spring as the frost leaves the ground. The seeds are round and smooth. Plants fromthe first sowing will be ready for use the last of May or early in June.
In Belgium and Germany, a sub-variety is cultivated, with smaller and deeper-colored foliage, and which is slower in running to flower. It is not, however, considered preferable to the Common Summer or Round-leaved.
Winter or Common Prickly Spinach.
Epinard ordinaire.Vil.
Leaves seven or eight inches long, halberd-shaped, deep-green, thin in texture, and nearly erect on the stalk of the plant; seeds prickly.
From this variety most of the improved kinds of Prickly Spinach have been obtained; and the Common Winter or Prickly-seeded is now considered scarcely worthy of cultivation.
Yellow Sorrel-Leaved Spinach.
White Sorrel-leaved Spinach. Blond à Feuille d'Oseille.Vil.
The leaves of this variety are similar in form and appearance to those of the Garden Sorrel. They are of medium size, entire on the border, yellowish-white at the base, greener at the tips, and blistered on the surface.
New. Represented as being hardy, productive, slow in the development of its flower-stalk, and of good quality.
A hardy perennial plant, indigenous to Great Britain, and naturalized to a very limited extent in this country. Its stem is two feet and a half in height; the leaves are arrow-shaped,smooth, deep-green, undulated on the borders, and mealy on their under surface; the flowers are numerous, small, greenish, and produced in compact groups, or clusters; the seeds are small, black, and kidney-shaped.
Propagation and Culture.—"It may be propagated by seed sown in April or May, and transplanted, when the plants are fit to handle, into a nursery-bed. In August or September, they should be again transplanted where they are to remain, setting them in rows a foot apart, and ten inches asunder in the rows, in ground of a loamy nature, trenched to the depth of fifteen or eighteen inches, as their roots penetrate to a considerable depth. The following spring, the leaves are fit to gather for use; and should be picked as they advance, taking the largest first. In this way, a bed will continue productive for several years.
"Being a hardy perennial, it may also be increased by dividing the plant into pieces, each having a portion of the root and a small bit of the crown, which is thickly set with buds, which spring freely on being replanted.
"Most of the species of this genus, both indigenous and exotic, are plants of easy cultivation, and may be safely used as articles of food."—M'Int.
Use.—The same as Spinach.