CHAPTER XIX 

 HARDY VEGETABLES 



THERE are several vegetables that live from year 

 to year. These are asparagus, rhubarb, sea kale, 

 udo, Jerusalem artichokes, chives, mint, sage, tar- 

 ragon, horse radish, and one that lives over a year, 

 or is good for part of two years parsley. 



Asparagus can be grown from seed or you can 

 buy roots. One year old roots are as good as two 

 year old. This plant wants plenty of humus in 

 the bottom of the row where it is to grow. The 

 part of the asparagus plant which we eat is the 

 stem and leaf bud before it opens, cutting these 

 stems as soon as they are a few inches above the 

 ground; then the roots must send up more stems. 

 We must not cut when the plant is too young so we 

 allow it two years to grow strong and big before we 

 commence cutting. 



Let us say you are going to start some asparagus 

 next spring, either sowing seed or setting out plants. 

 It will grow all next summer, then in the fall when 

 the leaves turn brown, cut off the tops and burn 



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