Blanching
or ETIOLATION, a process of culture restored to by gardeners to prevent certain secretions which in ordinary circumstances, take place in the leaves of plants, and to render them more pleasant and wholesome for food. Artificial blanching is managed (1) by earthing up the leaves and succulent stems of plants, such as celery, asparagus, etc. For this purpose celery is planted in trenches, and earth is gradually drawn in round the stems as they advance in growth. (2) By tying together the leaves with strings of matting, as is sometimes done with lettuce, endive, etc. (3) By overlaying, which can be done with tiles, slates, pieces of board, or utensils made for the purpose. The