Vegetables with Edible Leaves or Stems 87 



BRUSSELS SPROUTS 



This form of the cabbage species is distinguished by 

 forming many small heads in the axils of the leaves on a 

 tall stem, instead of one large head at the top. It is a fa- 

 vorite winter vegetable in districts where the winter is suf- 

 ficiently mild to allow of its growth, for it will stand frosts 

 as well as the cabbage or even better. It is not so much 

 grown in the northern United States, as it is in the west 

 of Europe, because of the rigorous winters. By sowing the 

 seed and transplanting into the field, like cabbage, it can 

 be grown in southern localities during the late fall, winter, 

 and spring, and the sprouts picked from the stem as 

 they develop. The lower leaves are usually removed 

 from the plants in the field to allow the better develop- 

 ment of the sprouts. The culture of the plants and their 

 requirements are about the same as for cabbage. There 

 are both tall and dwarf varieties. Brussels sprouts do not 

 appear to succeed in winterless climates. 



KALE OR BORECOLE 



This hardy vegetable, which is a variety of the cab- 

 bage with open growth and often cut and curled leaves, 

 has not been much grown for the distant market, except 

 at Norfolk, Virginia. It is used rather extensively in 

 New York, Chicago, and several other cities with a large 

 foreign population. The cities named above would con- 

 sume hundreds of crates of it at a fair price if offered 

 early enough. It should be brought into these markets 

 during March and April, or even earlier. 



