Sea-Kale

Crambe maritima.

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 surface again, 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.