The Family Kitchen Gardener (1856)/Sea-Kale
SEA-KALE.
Crámbe Marítima.—Chou Marin, Fr.-Meerkohl, Ger
This plant is found growing on the sea-coasts of Europe, particularly in England, where it is cultivated to a very great extent in the gardens of the wealthy. It is closely related to the Cabbage, and professional men have observed that all the good qualities of that family are centred in the Sea-Kale. I suspect this opinion would be contested by lovers of “Corned Beef and Cabbage;” however, I have no doubt that a free use of this vegetable and Rhubarb, in the Spring, would contribute greatly to reduce the Doctor’s account. It can be obtained with very little trouble, the whole Winter, in its most perfect state; but the fact of its having to be attended to in these dreary months, retards its progress. The tillers and workers of the soil, independent of their nocturnal slumbers, very frequently slumber with nature, and are inert at any employment that requires their peculiar care at that period of the year.
The mode of dressing this vegetable for the table is as follows: Tie the stalks, or rather clusters of stalks, in bundles, and boil them with plenty of water, and a little salt, for twenty minutes, observing that the water is boiling before they are put in. Have a toast ready, dip it in the water, put it on the dish, and the Sea-Kale upon it, and pour a little white sauce over it, consisting of cream or milk, thickened with flour and butter; or simply cook it as Asparagus is done, which it much resembles.
Culture.—We venture to assert that no culinary vegetable can be raised either naturally or artificially with less trouble or a greater certainty of success than the Sea-Kale, as in either case the plants will last many years; and in their periodical forcing they give the gardener no anxiety, as the desired result is certain. Sow the seed thinly, in drills one inch deer, and twelve apart, at any time in March or April (one ounce of seed will be sufficient for a moderate family). If the weather be dry, water it freely. In about two or three weeks the plants will appear; thin them out to an inch apart; and when they have attained more strength, thin them out to two or three inches. They require no further care the first season, except to hoe freely and keep clear of weeds. During November, cover the crowns of the plants with a few inches of earth. Early in the following Spring, prepare a piece of rich, sandy ground, well manured, about ten feet by thirty, giving it twenty-five pounds of salt, and digging the ground fully fifteen inches deep. Mark it out into two four-feet beds, leaving an alley between. In the centre of each bed a line should be drawn, where the strongest plants, after being carefully taken up, are to be planted at two feet apart, taking care that the crown of the plant is set two inches below the surface of the bed, to allow for the future rising of the crowns, which they are inclined to do every year; they will, if judiciously managed, continue in perfection twelve or fifteen years. Within six inches of the edge of each bed, plant other rows in the same manner; thus each bed will contain about forty-five plants. If the season proves very dry, water occasionally, frequently stir the earth and constantly destroy weeds. Do not allow any of the plants to go to seed, which will cause them to grow stronger for the required purpose. Particularly for forcing under pots this is the most general method, and one which will bring this vegetable to perfection. Its season will be from Christmas to April, if the following process is strictly adhered to:
When the number of roots are determined upon for forcing, clear them of all decayed leaves. Early in November, give the bed two inches of well decomposed dung; fork it in lightly, which will strengthen the roots and accelerate their growth. Cover the crowns of the plants three or four inches thick, with any light, sandy soil, or, if convenient, pure sand. After being thus finished, cover the crowns with large pots or boxes, sinking them one or two inches in the ground, and carefully stopping up any holes in them, to prevent the entrance of any rank steam. When that is done, procure a quantity of leaves from the woods, and mix them with about a fourth or a half of warm, stable-manure; with this cover the whole of the ground and the pots to the depth of twenty inches, which will be quite sufficient to bring this vegetable to a full growth for use, if the temperature of 50° to 60° can be maintained. In very severe weather, over this covering throw some dry litter or boards. If the materials are properly managed, they will come to a heat in two or three weeks; in three or four weeks more, examine a pot or two, and when the plants are found to have sprouts from six to eight inches in length, they may be cut for use, which is to be done by first removing a part of the earth from round the head of the plant, and cutting close to the crown, with part of it adhering, but taking care not to disturb the young shoots that appear round it. Afterwards cover the crowns with earth, as at first, and replace the pots, leaves, and other materials. The plants will remain in a vigorous state of growth for six or eight weeks, by which time the pots may be removed. As the cold weather goes off, take gradually away the covering, as the root and crown, by being forced, would probably be injured by the change, were the entire covering taken away at once. When the plants are finally cleared, level down the earth or sand, and dig in a few inches of the decayed material, which will strengthen the plant for a vigorous growth throughout the season; and they will be found in a good state for forcing in the following Winter.
The plants that are not forced should be covered early in Spring with eight or ten inches of sand, or fine, light soil. They will produce strong sprouts, and be found, on clearing the ground round them, to be finely blanched, of a clear. white color, and when dressed, nearly equal to those blanched under pots. It is admitted that forcing improves the flavor of this esculent. It will be found that from a garden with two good beds of this valuable vegetable, it can be enjoyed from January to May, by giving the simple attention we have detailed.
Besides the above method of forcing, it can be done successfully in pits, frames, or hot-houses, where these erections are in use. Put the plants in large pots, using earth of a light, rich nature. Place them in any dark corner, where, with a little moisture at times, they will bring good sprouts for the table.
