These are produced in compact groups, or bunches, seven or eight inches
in diameter. "One of these groups may be divided into a dozen or more
parts, each of which will, in a short time, form a cluster equal in size
to the original. They should be planted in spring or autumn, in rows
eighteen inches apart, and twelve or fifteen inches asunder in the rows.
All the cultivation they require is to be kept free from weeds; and they
will thrive in any common garden soil. A planting will last many years;
but it is well to renew it every third or fourth year."

_Use._--The young leaves are the parts of the plant used; but, whether
used or not, to keep them in a fresh and tender condition, the plants
should be frequently shorn to the ground. They possess the flavor
peculiar to the Onion family; and are principally used in flavoring
soups, and as an ingredient in spring salads. The leaves and bulbs are
sometimes taken together, and eaten crude, as a substitute for young
onions. In omelets, the Cive is considered almost indispensable.

There are no varieties.

* * * * *

COMMON GARLIC.

Allium sativum.

This is a perennial plant, from the south of Europe. The root is
composed of from ten to fifteen small bulbs, called "cloves," which are
enclosed in a thin, white, semi-transparent skin, or pellicle. The
leaves are long and narrow. The flower-stem is cylindrical, about
eighteen inches in height, and terminates in an umbel, or group, of
pale-pink flowers, intermixed with small bulbs. The seeds are black,
and, in form, irregular; but are seldom employed for propagation; the
cloves, or small bulbs, succeeding better.

_Planting and Cultivation._--Garlic thrives best in a light,
well-enriched soil; and the bulbs should be planted in April or May, an
inch deep, in rows or on ridges, fourteen inches apart, and five or six
inches apart in the rows. "All the culture necessary is confined to
keeping the ground free from weeds. When the leaves turn yellow, the
plants may be taken up; and, having been dried in the sun, they should
be tied up in bunches by the stalks, and suspended in a dry, airy room,
for use."--_Thomp._

_Use._--It is cultivated for its bulbs, or cloves, which possess more of
the flavor of the onion than any other alliaceous plant. These are
sometimes employed in soups, stews, and other dishes; and, in some
parts of Europe, are eaten in a crude state with bread. "It is not
cultivated