The Colorado statesman., 1914-03-14
NEW TUBER CROP
Uncle Sam Introduces Vegetable
Good for Winter Use.
Blanched Dasheen Shoots Are Some
thing Like Asparagus, With Deli
cate Flavor Which Is Suggest
i've Of Mushrooms.

been experimental with by scientists
of the department of agriculture, who
now give the details of a special way
in which it may be forced. By forcing
and blanching the shoots of this tu-
ber crop (Which originally is grown
like the potato), the scientists have
obtained a new tender delicacy for
the table, which may be used much
like asparagus, while its flavor is sug-
gestive of mushrooms.
Several ways of forcing and blanch-
ing the shoots of this vegetable have
been tried, and satisfactory shoots
have been grown in all these ways
In one of the experiments blanching
was accomplished by keeping the
shoots covered with sand. In other
experiments by the department, a
frame covered with several thick
nesses of burlap was used. The boxes
in which these experiments were car
ried on were placed in a greenhouse
on a bench that was supplied with
bottom heat
Where the production of shoots on
large scale is desired, other methods
are more suitable. These are de-
scribed in circular just issued by
the office of foreign seed and plant
introduction, entitled: THE Forcing
and Blanching of Dasheen Shoots"
The office will supply the bulletin to
anyone that requests it. Requests
should be addressed to the U. S. De-
partment of Agriculture, Washington,
d. C.
The new circular gives a number of
illustrations, one of which shows a
bed of dasheens in a greenhouse at
Battle Creek, Mich. There is a board
covering shown in the course of con-
struction which is for the purpose of
blanching the shoots. This is prac-
tically light-proof, and should have
sides from Is to "a inches high The
temperature inside this should be
about 70 degrees F. The soil (or
sand) should be a little warmer, say
so degrees. To obtain this tempera-
ture it is best to partially inclose the
space beneath the bed.
To obtain the shoots, corms of the
dasheen, weighing two to three pounds
or more, are planted in fairly warm
soil. CORN" is the term used to de-
scribe the bulb-like root of the plant
as "tuber" is used to describe that of
the potato. A half-and-half mixture
of sand and ordinary potting soil has
given good results. The corms are
just covered, the terminal bud being
at the surface. Provision must be
made for keeping the shoots in total
darkness from the time they begin to
grow Water should be supplied often
enough to keep the sand or soil con
tinuously moist
The first crop of shoots is usually
ready for cutting in 35 to 40 days af-
ter planting. From Six to ten cut
tings can be made at intervals of 10
to IA days, depending upon tempera-
ture and the size of the corms used.
The shoots are cut close to the CORN,
and as far as practicable. before the
leaves begin to expand. They will
then usually be s to 16 inches long.
After the corms become exhausted.
which Is indicated by the weak growth
of the shoots. they are discarded.
Out of doors in a warm region, as in
Florida, the corms may be planted in
rows in sandy soil and the shoots
blanched by ridging the soil as growth
progresses. Instead of ridging the
soil, boards may be used, as in blanch
ing celery, but the shoots must not
at any stage of their growth be ex-
posed to light for any considerable
length of time.
The shoots have been found to keep
well for several days, if in a cool, dry
place. AS they are very succulent,
however, it is better that the period
OF storage be very limited-not over
two to four days when avoidable. A
little ventilation is necessary, but as
the shoots soon wilt If evaporation is
too rapid, a parafilned paper should
be used in wrapping and slight open
ing left.
Sometimes. when the shoots are
to be kept for only a day or two before
using, 1t may be advisable to wrap
first in wet paper and then with par
affined paper. especially II the place
where they are to be kept is not quite
cool enough.
A special method of cooking is re-
Quired for blanched dasheen shoots,
in order to destroy slight bitterness
of taste. They should never be tasted
raw.
The following recipes. although pre-
pared with a good deal of care, are
not considered as final. and 1t is hoped
that housewives and others will try
notifications of them:
1. Cut the shoots into two-inch
lengths. pour on an abundance of boil
ing water. add salt, and boil for IL
minutes; drain, pour on enough cold
milk SO that the shoots will be COM
pletely covered when 1t bolls; season
with salt. and boil for five minutes;
drain. season with butter. and serve
on toast, or plain. Cream sauce may
be used In seryIng. II desired