HARDY VEGETABLES 



many places, but is extremely nice to have in the 

 garden. It multiplies year after year, because the 

 roots send out runners under ground which in turn 

 send up new plants every few inches. The leaves 

 and stems are used for flavoring. 



Sage is another herb; the leaves are used for 

 flavoring. The plant is a small bush and lives for 

 many years. 



Tarragon leaves are used for flavoring salads and 

 vinegars and are much sought after by salad lovers. 

 The plants live from year to year and increase in 

 size. You can grow it from seed but I should ad- 

 vise buying one or two plants. 



Horseradish is a well known "condiment." The 

 roots are grated fine and mixed with vinegar. The 

 plant is a large coarse-leaved fellow, and when we 

 dig the roots in the fall we save a small piece and 

 set it back in the same place to make a new plant 

 for next year. "Maliner Kren" is the best horse- 

 radish I know. 



Parsley lives over a year and if covered with 

 leaves and straw can be gathered nearly all winter. 

 The next spring it is also good to use, but toward 

 mid-summer it begins to blossom, then the leaves 

 become small and bitter and are not good to use. 

 Plant a little parsley seed each year, and keep it 



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