Witloof Chicory
Sow in May or June in drills, thin out to six inches apart, treat as Endive until end of summer, when it should be banked up like celery. The blanched stalks are used as a salad. It is also used as a boiled vegetable prepared in the same way as cauliflower. Pkt., 10c; oz., 40c; lb., $1.25.
Originally listed in: 1822-1920 Breck's High Grade Seeds
Sow in May or June in drills, thin out to six inches apart, treat as Endive until end of summer, when it should be banked up like celery. The blanched stalks are used as a salad. It is also used as a boiled vegetable prepared in the same way as cauliflower. Pkt., 10c; oz., 40c; lb., $1.25.
Originally listed in: 1822-1920 Breck's High Grade Seeds
Witloof Chicory
May be sown in May and June in drills. Transplanted or thinned to 6 inches, treat as Endive, except that in the latter part of summer or fall it should be gradually banked up like Celery. The stalks, when blanched, make a delicious salad. It is also used by the French as a boiled vegetable, dressed in the same manner as Cauliflower. Pkt., 5c; oz., 15c; ¼ lb., 40c; lb., $1.25.
Originally listed in: 1904 Thorburn's Seeds
May be sown in May and June in drills. Transplanted or thinned to 6 inches, treat as Endive, except that in the latter part of summer or fall it should be gradually banked up like Celery. The stalks, when blanched, make a delicious salad. It is also used by the French as a boiled vegetable, dressed in the same manner as Cauliflower. Pkt., 5c; oz., 15c; ¼ lb., 40c; lb., $1.25.
Originally listed in: 1904 Thorburn's Seeds
Witloof Chicory
The plants form long, parsnip-shaped roots; the roots are forced in frames or greenhouse and the new growth of lettuce-like leaves is cut and served as a salad.
Originally listed in: Porter and Sons mid-20th-century pricelist
The plants form long, parsnip-shaped roots; the roots are forced in frames or greenhouse and the new growth of lettuce-like leaves is cut and served as a salad.
Originally listed in: Porter and Sons mid-20th-century pricelist