HERBAGE-VEGETABLES ABB 
_ Fie. 46.—Radish. (Raphanus sativus, 
Mustard Family, Crucifere). Fic. 47.—Carrot (Daucus Carota, Pars- 
Part of stem bearing leaves. ley Family, Umbellifere). Plant 
Flower cluster. Fruit. (Brit- showing root and rosette of leaves 
ton and Brown.)—Plant an an- at the close of the first year’s 
nual, or in cultivation behaving growth. (Nicholson.)—The roots 
as a biennial; roots flattened, vary considerably as regards form 
spherical or long-conical, vari- and color, being conical, cylindri- 
ously colored, mostly white or eal, or globular; red, orange, yel- 
red; stem and leaves bright green, low, or white; and from about 
more or less covered with stiff 5-50 em. long; leaves bright 
hairs; flowers pink or white. green, hairy. 
include “pot-herbs”’ and certain “salads.’’ The most nutri- 
_ tive part is in some cases the tender and more or less thick- 
- ened stem, as with asparagus (Figs. 62 I, II) and kohlrabi (Fig. 
_ 66). Sometimes as in kale, borecole, cabbage, and Brussels 
sprouts (Figs. 63-65, 67-69), watercress (Fig. 71), spinach 
(Figs. 72-74), and lettuce (Figs. 75-77) the leaves are of 
“most importance. With celery (Figs. 78, 79) the leafstalk is 
the part employed, while in the cauliflower (Fig. 70) it is the 
_ much branched and thickened flower-stalk, together with the 
- innumerable buds which it bears. 
In chemical composition, and consequently in food value, 
} 
et al 
