BOOK OF THE HOME GARDEN 



be ready to cut. If you do not care to go to this 

 trouble, cut the shoots in the early spring, banking 

 the plants the same as Sea Kale. The flavor of 

 Udo is very Oriental somewhat piney, but it is 

 very delicious. We eat it raw, just plain or as a 

 salad, or cooked like asparagus. The stalks should 

 be peeled before using. 



Jerusalem Artichokes are nothing new to some of 

 my Western and Southern friends, but they are lit- 

 tle known in the East. The plant is a sunflower, but 

 its roots are like small knobby potatoes. We plant 

 these roots in the spring, and allow them to grow 

 all summer. When frost kills the stalks they should 

 be cut down. You may then dig the roots or leave 

 them until early spring. Save enough roots to plant 

 again and use the rest for cooking and eating. One 

 root planted in the spring will have increased to 

 many when you dig it in the fall. 



Chives are an onion grass, the grasslike leaves of 

 which are used for flavoring. The plant increases 

 in size from year to year, and you can cut the root 

 into pieces and so increase your number of plants. 

 You can sow seeds of chives or buy plants. One or 

 two is plenty for a family unless they are very fond 

 of it. 



Mint is considered an herb. It grows wild in 



148 



